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food Marketing & Technology 1/2021

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food Marketing & Technology is the international magazine for executives and specialists in the food industry.

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Ingredients The Plant-Based Boom - A New High- Capacity Manufacturing Solution to Keep up with Consumer Demand The global food industry is facing the enormous challenge of feeding a population of 10 billion people, a number we are expected to reach by 2050. Our food supply chains are very complex, comprising multiple steps, from the farm to storage, transport, processing, retail and ending eventually on the consumer’s plate. The way we produce out food takes its toll on the planet, taking up 70% of the world’s available freshwater for agriculture in addition to a tremendous amount of energy, and contributing to nearly a quarter of global green-house gas emissions. Despite all of this, one-third of all food produced ultimately goes to waste. With population growth comes an expected change in demographics. A shift towards more urban lifestyles, with the majority of the world eventually living in cities, suggests an increase in purchasing power. With the growing awareness among consumers of balanced and proteinrich diets, there is a tendency towards putting as much protein on the plate as possible. Looking at our existing protein value chain, it is estimated that with livestock farming, 45% of protein produced worldwide is lost during the conversion of plant protein to animal protein. Beyond these inefficiencies, the overproduction of animal-based protein for human consumption has been the leading cause of the most recent pandemics, from COVID-19 and SARS to swine flu and bird flu, among many others. Today, consumers are compelled to reconsider their food choices and look for alternative sources of proteins. Moreover, they are exploring a wide range of foods and expect more choice in the products available on the market. Researchers around the world are therefore looking for novel proteins sources which could be used for human consumption. In this race, plant-based proteins top the charts as they are becoming increasingly popular among consumers. Through twin-screw extrusion technology, it is possible to use plant-based protein sources to create products that mimic animal-based meat such as chicken pieces, burgers, pulled pork, tuna, etc. Pioneering food producers have had huge success with recent plantbased meat market launches and the enthusiasm of consumers in buying such products is in turn fueling the plant-based revolution. It is expected that, by 2040, the global protein market share will be dominated by alternative proteins, including both plant- based and cultured meat, 26 food Marketing & Technology • February 2021

Processing leading to a considerable reduction in traditional meat products. This has intrigued many companies from the traditional meat and dairy industries, encouraging them to diversify their portfolios and cater to the needs of the market. According to the 2019 ‘US State of the Industry Report’ by the Good Food Institute (GFI), between 2017 and 2019 there was a 31% increase in the retail sales of plant-based meat, compared to only 5% for animal-based meat products. This explains the actions of food giants like Nestlé, PepsiCo and Kraft Heinz who are stepping into plant- based meat sector. Additionally, many traditional meat producers such as Tyson and Hormel have launched their own plant-based meat brands such as ‘Raised & Rooted’ and ‘Happy Little Plants’ respectively. The role of technology in mimicking meat: Despite the existing concerns in the food system, and especially in the protein value chain, it is still a challenge for consumers to fully shift to plantbased diets. People love the sensory experience involved in eating meat, not only from the flavor but also from the texture of the product. The bite and chewiness that is provided by a meat product is missing in traditional meat alternatives such as tofu and tempeh. Extrusion is the leading technological solution used in the production of plant-based meats, which enables alternative sources of protein to be transformed into meat-like products. With the advent of high-moisture extrusion in particular, it is now possible to mimic meat products more closely. Plant proteins in their raw state are typically globular in structure. As Key No. 98981 HYGIENE TECHNOLOGY MADE IN GERMANY Kohlhoff food Marketing Hygienetechnik & Technology • February GmbH & 2021 Co. KG 27 Isaac-Newton-Straße 2 · 59423 Unna · Germany Phone: +49(0)2303-98183-0 · E-Mail: For more information about our hygiene technology devices for food processing companies please visit our web pages

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