IDM ¦ Ingredients
Cell-based vs. plant-based
What is the future of the protein industry?
Looking at cell-based and plant-based
protein, FoodTech Invest Days took a
closer look on 28 January onto the
development of alternatives to meat
and dairy. The online event organised
by Hungry Ventures and dfv Conference
Group hosted an abundance of topics highlighting
the fundamental changes that the
food industry and food retail is undergoing.
While plant-based alternatives aim to
provide the same nutritional value as animal
based food, cell-based protein offer a 100%
equivalent to animal-derived products. By
combining cell-based protein and conventional
and/or plant-based stuff, different sources
of protein can be used and more nutritious
products can be manufactured in a sustainable
way for the growing world population.
Global investment in start-ups in the area
of cell and plant based protein totaled $1.5bn
in 2020. Singapore and Israel are the two major
hubs worldwide where most of the actual
work is done in developing these alternative
proteins. Israel alone counts about 40 startups
in the alternative protein field, the investment
has grown from $44m in 2019 to
$123m in 2020. As it is, it will be these places
that are open for innovation in food tech that
will attract the best scientists and experts and
finally gain the biggest pioneer profit. It will
also be these markets that will be first adopters
of alternatively made protein.
Currently, there are three crucial trends in
the food industry. No. 1 is food security, no. 2
is functional ingredients that promote human
health and thirdly there is sustainability. Consumers,
at least the younger generation, will
no more accept that food represents 26% of
global GHG emissions.
Food tech evolution
Now that plant-based proteins have opened
the way, a boom for cell and other based
The online event FoodTech Invest Days took a look into the alternative protein
development at the end of January. On the screenshot (upper row from left)
event moderator Dan Ram, Aviv Oren (GFI) and Frank Cordesmeyer (Good Seed
Ventures). Lower row from left: Ido Savir (Super Meat), Raffael Wohlgensinger
(Legendairy Food) and Mazen Rizk (Mushlabs)
protein is just a logical consequence. Fermentation
and cell culture are at the forefront
in the technical development of alternative
protein, but there is also insects,
mushrooms, algae and plants that will more
and more be used to feed a protein-hungry
world population. Public opinion is moving
finally away from the conception that technology
is bad thing for food manufacturing.
Generally, youngsters have a much higher
acceptance for food technology. And this
shift of perception takes place even before
alternative proteins actually have hit the
market. It will be most important to inform
consumers that there ain’t no Frankensteins
in the labs and that the products that the
start-ups are devolping are not out of the ordinary.
They are rather the same products as
nature supplies, only the production process
is different. One may name this a food tech
evolution.
But there is still the big question as to
when alternative proteins might become
comparable in price with conventional protein.
Ido Savir, Super Meat, is positive that
this important fact will be given within 5 to 7
years from now. Hybrid products, made from
conventional and alterntaive protein, might
become available at attractive prices within
2 to 3 years. A very limited number of first
products can be expected to come to the
markets already this year.
Farmers‘ role
So, will farmers skills in protein production no
more needed in Future? Aviv Oren, GFI, is contrary.
He says that the cell cultures and bacteria
in fermenters need feed. This is what agriculture
will still have to grow. And of course,
on a planet with 10 billion people by 2050
there will be plenty of room for both, modern
and traditional production. People simply will
no more eat meat six times a week but maybe
only once a week, filling the gap with some
plant, cell or fermentation-derived produce.
Asis seems, only a cooperation of conventional
farming and modern food tech will be able
to feed 10 billion mouths.
Farmers in Israel are not all contra alternative
protein, reports Oren. A number of them
has just placed investments in start-ups just to
be on the safe side …
14 · March/April 2021 ¦ international-dairy.com
/international-dairy.com
