FoodNet - part 5. Meat from vegetable proteins

In the final part of the study, SBS Consulting experts analyse the global and Russian market for the production of meat from vegetable proteins. The section contains not only a description of the largest market players and their product offer, but also compares different technologies for the production of ‘alternative’ meat.

Cultured meat

Modern technology is changing the way we think about food, and cultured meat is one of the most discussed topics. This innovative product offers an alternative to traditional animal husbandry that can reduce environmental impact and improve animal welfare. But what exactly is this process?

1. The first step is the extraction of a line of stem cells for further repetitive use
2. The cells then grow and multiply in a nutrient-rich environment
3. Then they reach the desired density in the main bioreactors.
4. After that, the grown raw material is harvested through centrifugation
5. Finally, the final step is the preparation of the raw material for marketing

Key players

The range of key players involved in the development of cultured meat technology is not as extensive, despite the growing popularity of this field. They are present in the following countries:

• Netherlands
• USA
• Israel

Key ingredients

Soy protein isolate, pea protein isolate, and mycoprotein are the key ingredients used by the industry leaders.

• Soy protein isolate is used extensively by companies such as Gardein, The Vegetarian Butcher, and Impossible. They create a wide range of products, from chicken and beef ‘meat’ to sausages and burgers.
• Pea protein isolate is used in products from Raised & Rooted and Beyond Meat. These companies are known for their vegan and gluten-free products such as mince, sausage and meatballs.
• Mycoprotein is a unique ingredient that Quorn uses to create their vegan and gluten-free products. This mushroom protein has a realistic meat texture.

The production of vegetable proteins and mycoprotein requires high-tech processes that transform raw materials into products with texture and flavour reminiscent of meat.

Production of pea/soy protein isolate:

1. Protein extraction: Soy flour is mixed with water, then a centrifuge is used to separate the low protein fibres from the protein-rich solution.
2. Protein precipitation: Protein is precipitated by adjusting the pH of the solution, after which the precipitate is separated using centrifuges.
3. Coagulant washing: The precipitated protein is washed with water, impurities are separated and dried to obtain a pure isolate.

Production of meat products from mycoprotein:

1. First, water with glucose and salts is added to a sterilised fermenter, then fungal spores are added and begin to grow.
2. Nutrition and control: The mushroom cells are continuously fed nutrients and the environmental parameters are carefully controlled for optimal growth.
3. Mycelium extraction: To prevent overfilling of the fermenter, the fermented broth with fungi is gradually removed, heated, and the mycoprotein paste is extracted.
4. Adding ingredients and processing: Spices with either eggs (vegetarian version) or vegetable protein (vegan version) are added to the paste, the mixture is steamed and cooled.
5. Freezing: The product is frozen, which controls the growth of ice crystals, creating the meaty texture of the mycoprotein

Production in Russia

Russia has not become an exception and plant-based meat producers are also emerging in the country. Among them we can highlight the following players:

• Vego. The range of products is extremely wide, from cutlets to cheese, and the main ingredients are wheat and soy protein.
• Greenwise. The company is mainly engaged in the production and sale of plant-based meat (beef and chicken). Using such ingredient as soy protein isolate.
• Welldone. The company manufactures homemade cutlets, burger patties and minced meat, the main ingredient being soy protein.
• Hi! In addition to the products already mentioned above, the company produces plant-based nuggets. The main ingredient is textured vegetable protein: soy protein, pea protein, rice protein.
• Not meat / Not cheese. From pea, soy and wheat protein, the company produces cutlets, meatballs, dumplings and other plant-based meats

Thus, the process of cultured meat production is not just a scientific achievement, but also a promising technology that can change the future of the food industry.