We investigate the potential of meat alternatives produced through fermentation technologies
The last decade has seen increasing numbers of consumers demanding more sustainable, ethical, and healthier food options. With this, the alternative protein industry has witnessed rapid growth. To address this demand and drive the transition, companies continuously develop technologies and processes to create next-generation meats, with fermentation technology emerging as one of the most promising methods.
How fermentation drives the creation of alternative meat products
Fermentation has been around for thousands of years. It is traditionally associated with the production of bread, beer, yogurt, and other food staples and has been harnessed to enhance the taste, texture, and preservation of food.
Today, fermentation is being used in the context of meat alternatives in more advanced ways, such as precision fermentation. This cutting-edge method uses microbial hosts like bacteria or yeast to produce specific proteins and other ingredients to create meat alternatives. They act as tiny bio-factories that produce compounds that mimic the taste, texture and nutritional profile of animal meat.
Should companies invest?
Driven by scientific innovations in biotechnology, fermentation-enabled meat alternatives are rapidly evolving and growing. Fermentation technology now offers a more efficient and sustainable method of producing meat substitutes at scale, providing a good alternative to resource-intensive and environmentally damaging livestock farming. Fermentation can also be carried out in controlled environments with minimal inputs, making it more reliable, as it is less susceptible to the environmental and economic challenges that affect traditional livestock agriculture.
For companies, the benefits of investment in this space are manifold and early investments in this technology could result in substantial returns. Fermentation technology enables the production of proteins with a reduced environmental footprint but also offers significant opportunities for product customisation. Companies can tailor the nutritional content, flavor profiles, and textures of their products to meet specific consumer demands, opening up new market segments and revenue streams. This opens up a myriad of opportunities to create a wide range of products – from meat and dairy alternatives to entirely new categories of food. This could significantly shift the way consumers view and consume proteins.
Not convinced? Hear it from industry leaders
Several companies have already made significant progress in the fermentation-enabled space producing meat alternatives. Quorn has been using mycoprotein for almost 40 years – it uses this fungi-derived protein to create a deliciously meaty range of products. Quorn’s mycoprotein takes 95% less carbon emissions than typical minced beef,1 making it a perfect example of a more sustainable protein source.
Quorn’s recent move to create blended meat products for hospitals is a powerful step towards mainstreaming meat alternatives. Although it is not clear whether blended meat can significantly help in mitigating climate change, this can still be a positive move towards a flexible and pragmatic approach to reducing meat consumption. By offering a product that combines the familiarity of meat with the benefits of mycoprotein, Quorn is catering to a broader consumer base, including those who may be hesitant to try fully plant-based options.
Another leader in fermentation-enabled meat is Infinite Roots, a start-up focused on mycelium-based products. Mycelium, the root structure of fungi, is rich in protein and has a texture that closely resembles meat. Infinite Roots is harnessing this natural material to create meats that have a lower carbon footprint and are nutritious and delicious. Their approach highlights the potential of fermentation in transforming the alternative protein industry by creating products that are closer in taste and texture to traditional meat.
“Mycelium has these amazing water-binding properties, so the juiciness comes naturally and you don’t need to add fat to get that. One point of criticism that we hear over and over again [about] a lot of plant-based products is the type of protein that is in those plant-based products – that it doesn’t have a complete set of amino acids. And that way, digestibility can be an issue. That’s not the case for mycelium. You have a comparable protein quality than what you would see in animal-based products.”
For many consumers, the sensory experience of eating meat is a major barrier to trying plant-based meat alternatives, which can fail to replicate this. Fermentation allows for the creation of products that offer the same juiciness, feel, and flavors of traditional meat, helping more people transition to a plant-based diet.
It sounds too good to be true. What’s the catch?
As in many other industries, the fermentation-enabled sector faces several challenges. The technology is yet to achieve its full potential as developments and testing may be hampered by regulatory issues. The approval process for new food products can be lengthy, complex and resource-intensive, made more difficult by lobbying efforts of the meat industry. Companies need to work closely with regulatory bodies to ensure that their products meet safety and labeling standards, and to open collaboration with similar start-ups or companies in advocating for clearer and more efficient pathways to make their products reach the market.
Consumer acceptance is another persistent and key issue. While awareness of and demand for meat alternatives is growing, there is still a significant portion of the population that is skeptical about these products. This is where marketing, education, and transparency come into play. Companies should invest in consumer education campaigns that highlight the benefits of fermentation-enabled products, such as their sustainability, health benefits, and taste, with a specific focus on debunking the stigma around alternative proteins.
Actionable Insights:
ProVeg makes the following recommendations to alternative protein businesses looking to invest in fermentation-enabled meat:
- Invest in research and development: There is a need to prioritize research and development to explore the full potential of fermentation technology, including experimenting with new microbial strains, fermentation techniques, and product applications.
- Focus on consumer information: Invest in educational campaigns that build consumer trust and acceptance by highlighting the sustainability, health, and taste benefits of fermentation-enabled alt-meats.
- Collaborate with regulators and similar businesses: Engage with regulatory bodies early in the product development process to navigate the approval process more efficiently, and work with similar businesses in advocating for policies that support innovation in the fermentation-enabled meat sector.
- Explore new product categories: Consider using fermentation technology to develop other animal-free products such as dairy, which can open up new revenue sources and opportunities.
For more support on your alternative protein strategy, get in touch with our expert team at [email protected].
