Impact.tech: Opportunities in Plant-based Food Technologies by Liz Specht
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Slides from the Impact.tech seminar on Opportunities in Plant-based Food Technologies. The seminar was taught by Liz Specht, a Senior Scientist with the Good Food Institute. The Good Food Institute is a non-profit organization advancing plant-based and clean meat food technology. The plant-based foods sector has experienced tremendous growth and innovation as plant-based alternatives to animal products are increasingly adopted into the diets of mainstream consumers seeking healthier or more sustainable options. These products have come a long way in replicating the taste, texture, and mouthfeel of their animal-based counterparts. However, there is still ample room for food technology and product development to enable greater inroads into mainstream markets. The seminar discussed opportunities all across the product development pipeline - from genetic mapping to develop better plant protein crop strains, to novel protein isolation and functionalization methods, to mechanical processing and formulation to better replicate the structure and flavor of meat.
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Impact.tech: Opportunities in Plant-based Food Technologies by Liz Specht
- 1. Opportunities in Plant-based Food Technologies Liz Specht Senior Scientist at The GFI
- 2. Opportunities in plant-based food technologies Liz Specht, Ph.D. Senior Scientist The Good Food Institute October 3, 2018
- 3. gfi.org Today’s roadmap 1) What is the problem we’re trying to solve? Why is this so urgent? 2) What market trends are driving interest in – and development of – plant-based foods? And who’s involved? 3) What opportunities are there for technological solutions to pressing challenges in plant-based meat and other plant-based products? 2
- 4. gfi.org The Good Food Institute 3 SCIENCE AND TECHNOLOGY Director of Science and Technology David Welch, Ph.D. INNOVATION Director of Innovation Brad Barbera CORPORATE ENGAGEMENT Director of Corporate Engagement Alison Rabschnuk POLICY Director of Policy Jessica Almy, Esq. UNITED STATES BRAZIL INDIA ISRAEL EUROPE CHINA Fall 2018 Our programmatic departments INTERNATIONAL ENGAGEMENT Director of International Engagement Nicole Rawling, Esq. Managing Director (Israel) Yaron Bogin, Ph.D. Managing Director (India) Varun Deshpande Managing Director (Brazil) Gus Guadagnini
- 5. gfi.org Global demand for meat is on the rise, despite increasing consumer awareness of its environmental burden 2005 vs. 2050 (in tons) Source: Food and Agriculture organization of the United Nations, ESA Working Paper No. 12-03, p. 131 4
- 6. gfi.org We cannot continue with business as usual 5 29% land 71% oceanEarth’s surface 71% habitable land 10% glaciers 19% barren landLand surface 77% livestock 23% cropsAgricultural land 50% agriculture 37% forests 11% shrubHabitable land 1% urban 1% freshwater 33% Meat & dairy 67% Plant-based food Protein supply Adapted from OurWorldInData.org and based on UN FAO statistics
- 7. gfi.org Sustainable food systems require radically rethinking meat – not incremental efficiency gains 6 Feed (calories) Movement; thermal energy; growing bone, brain, feathers, etc… Food (calories) “We have pushed animals to their biological limits.” (Nature, 2018)
- 8. gfi.org Here’s another perspective: producing meat is the most perverse food waste problem imaginable 7 0 20 40 60 80 100 120 Food waste by consumers or in supply chain Food consumed 0 500 1000 1500 2000 2500 3000 3500 Food waste by consumers or in supply chain Food consumed Food waste in production (chicken) Food waste in production (beef)
- 9. gfi.org Let me pitch you on a new, improved protein production platform! 8
- 10. gfi.org Animal agriculture is, and will always be, inefficient. Thermodynamics and basic biology assure it. 9
- 11. gfi.org The majority of mammal biomass on earth is either humans or our livestock 10XKCD; also see YM Bar-On et al., 2018
- 12. gfi.org 11 Animal agriculture is “one of the most significant contributors to the most serious environmental problems, at every scale from local to global.” – Livestock’s Long Shadow, 2006, UN FAO monocrops
- 13. gfi.org Superbugs could cost the world $100 trillion by 2050 THE TELEGRAPH In their latest test, Consumer Reports found bacterial contamination on 97% of chicken. Drug resistant infections kill half a million people a year THE GUARDIAN Despite increasing awareness that eating animal meat is harmful, consumption continues to rise.
- 14. gfi.org The solution: plant-based meat, clean meat, and other alternative proteins 13 PLANT-BASED MEAT CLEAN MEAT
- 15. gfi.org Today’s roadmap 1) What is the problem we’re trying to solve? Why is this so urgent? 2) What market trends are driving interest in – and development of – plant-based foods? And who’s involved? 3) What opportunities are there for technological solutions to pressing challenges in plant-based meat and other plant-based products? 14
- 16. gfi.org “If we can grow the meat without the animal, why wouldn’t we?” — Tom Hayes, Tyson Foods CEO, 2018
- 17. gfi.org Big Meat companies are rebranding as “protein companies”
- 18. gfi.org “Our vision is to be the most trusted name in premium protein,” Chairman Jim Perdue said. "It doesn’t say premium meat protein, just premium protein. That’s where consumers are going.”
- 19. gfi.org Visionaries agree — plant-based is the future of food “What I was experiencing [Beyond Meat’s chicken] was more than a clever meat substitute. It was a taste of the future of food.” -Bill Gates “I believe that in 30 years or so we will no longer need to kill any animals and that all meat will either be clean or plant-based, taste the same and also be much healthier for everyone.” – Richard Branson
- 20. gfi.org 19Source: Nielsen custom defined data set, xAOC + WFM, 52 weeks ending 8/11/18. -10% 0% 10% 20% 30% 40% 50% 60% 70% Creamer Yogurt Cheese Ice Cream and Novelty Meat Milk Butter $%ChgYA Plant-based Animal-based Plant-based products are exploding across all categories
- 21. gfi.org 27% 57% 61% The plant-based meat market is booming 20 Year-over-year growth
- 23. gfi.org Millennials are driving this trend, and it will accelerate • 30% eat meat alternatives every day • 50% eat meat alternatives a few times per week • “These numbers, coupled with the size and spending power of Millennials, indicates a strong potential market for meat alternatives in the future.” - Billy Roberts, Sr. Food & Drink Analyst, Mintel Source: Mintel’s The Protein Report – Meat Alternatives - 2017
- 24. gfi.org What’s driving the shift to plant-based eating?
- 25. gfi.org Consumers choose plant-based foods for many reasons
- 26. gfi.org Consumers overwhelmingly view plant-based proteins as healthy •Millennial and Gen X consumers believe plant- proteins are healthier than animal-based proteins •Consumers know that plant- based proteins are better for the environment than animal- based options Souce: Mintel - Plant-based proteins report. January 2018.
- 27. gfi.org But in the end… it’s always about taste! “Plant-based protein eaters swear it’s about taste” - Mintel New research from the research firm Mintel revealed taste as the top reason U.S. adults who eat plant-based proteins do so (52%), outranking concerns over diet (10%), animal protection (11%), the environment (13%) and even health (39%). The research was based on responses from 1,876 U.S. internet users aged 18 or over that eat plant-based proteins. The study also indicated that 46% of Americans agree that plant-based proteins are better for you than animal-based options. Whether a desire to avoid processed foods (39%), manage weight (31%) or promote muscle growth (16%), many plant-based protein consumers are motivated by maintaining or improving their health and well-being, according to the Mintel survey. Souce: Mintel - Plant-based proteins report. January 2018.
- 28. gfi.org Taste, Price, & Convenience ● Fastest growing brands are ones that focus on flavor ● Plant-based foods starting to achieve price parity with increased scale ● Plant-based foods are now available in more retail and foodservice outlets and are increasingly placed in the main sections of menus and store shelves, not in specialty areas Deloitte Food Value Equation Survey, 2015
- 30. gfi.org Taste
- 32. gfi.org Plant-based milk & meat have the most items on shelf Source: Nielsen custom defined data set, xAOC + WFM, 52 weeks ending 8/11/18.
- 33. gfi.org Plant-based milk market share at 13% vs. meat 1% (U.S.) Source: Nielsen custom defined data set, xAOC + WFM, 52 weeks ending 8/11/18. 0% 2% 4% 6% 8% 10% 12% 14% Milk Meat Cheese MarketShare 2018 2017
- 34. gfi.org Global Access The global meat substitutes market is projected to be worth $5.96 billion by 2022 Source: Markets and Markets
- 35. gfi.org Globally, what is top-of-mind for the meat industry? Source: State of the Global Meat Industry 2017
- 36. gfi.org Global launches: Europe and the U.S. dominate, despite projected global meat demand rises elsewhere
- 37. gfi.org Desired attributes vs. product claims don’t always align
- 38. gfi.org Today’s roadmap 1) What is the problem we’re trying to solve? Why is this so urgent? 2) What market trends are driving interest in – and development of – plant-based foods? And who’s involved? 3) What opportunities are there for technological solutions to pressing challenges in plant-based meat and other plant-based products? 37
- 39. gfi.org Protein alternatives fit into four categories from a production/cost/infrastructure perspective 38 ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 40. gfi.org Protein alternatives fit into four categories from a production/cost/infrastructure perspective 39 ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 41. gfi.org Non-animal cell culture can take many forms Primary nutrient source is a key consideration for competitiveness. 40 Long-term, validated low cost at scale: mycoprotein Moving rapidly towards scale: bacterial protein Still small scale and high cost: algal protein These represent incredibly diverse kingdoms of life with unexplored biosynthetic pathways for natural sources of high-value flavorings, stabilizers, pigments, vitamins, etc.
- 42. gfi.org Basic infrastructure requirements for all single-cell growth exhibits cross-platform similarities 41
- 43. gfi.org Protein alternatives fit into four categories from a production/cost/infrastructure perspective 42 ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 44. gfi.org 43 Lots of room for enzyme adaptation, prospecting, or engineering to functionalize plant protein sources. Recombinant protein production can be used for high- value ingredients and enzymatic functionalization
- 45. gfi.org Protein alternatives fit into four categories from a production/cost/infrastructure perspective 44 ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 46. gfi.org The cell culture medium is a nutrient broth containing the vitamins, lipids, sugars, and amino acids cells need to grow. It also contains signaling molecules called growth factors. The core components of the nutrient feed and scaffold for clean meat are derived from biomass 45 The scaffold can be made of a number of plant- or fungal-derived polymers or gels.
- 47. gfi.org Protein alternatives fit into four categories from a production/cost/infrastructure perspective 46 ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 48. gfi.org What is plant-based meat? 47 Plant-based meat products are structured plant- or fungus-derived foods designed to replace animal-based meat either as stand-alone products or within recipes.
- 49. gfi.org PLANT-BASED MEAT TECHNOLOGY CROP ANALYSIS & OPTIMIZATION FUNCTIONAL ANALYSIS TRAIT MAPPING DIGITAL PHENOTYPING HIGH THROUGHPUT BREEDING GENETIC EDITING & ENGINEERING NOVEL INGREDIENTS AGRICULTURAL TECHNOLOGY CHEMICAL FUNCTION- ALIZATION RAW MATERIAL SOURCING & OPTIMIZATION MECHANICAL FRACTIONATION CHEMICAL FRACTIONATION BIOLOGICAL FUNCTION- ALIZATION MECHANICAL FUNCTION- ALIZATION COMPOSITION & PROCESS OPTIMIZATION COMPOSITIONAL ANALYSIS STRUCTURAL ANALYSIS SENSORY EVALUATION PROCESS OPTIMIZATION DISTRIBUTION SUPERMARKET SUPPLY FOOD SERVICE SUPPLY MARKETING POSITIONING JUST-IN-TIME DELIVERY
- 50. gfi.org How to achieve tastes and textures that mimic meat? 49
- 51. gfi.org Crop Analysis and Optimization 50 Thus far, plant-based meat manufacturers have been dealing with rather sub-par and limited materials. CROP ANALYSIS & OPTIMIZATION FUNCTIONAL ANALYSIS TRAIT MAPPING DIGITAL PHENOTYPING HIGH THROUGHPUT BREEDING GENETIC EDITING & ENGINEERING NOVEL INGREDIENTS AGRICULTURAL TECHNOLOGY
- 52. gfi.org NUTRITION FUNCTIONALITY PERFORMANCE COST PRECISION BREEDING GENE EDITING Optimizing Crops to Improve Raw Materials 51
- 53. gfi.org Protein source in top products Wheat Soy Myco- protein Pea Other Morningstar X X Gardein X X Lightlife X X Boca X X Quorn X Tofurky X X X Field Roast X Dr. Praeger’s X X X Beyond Meat X X X
- 54. gfi.org Explore beyond traditional crops for high-value ingredients and bulk protein sources
- 55. gfi.org Raw Material Sourcing and Optimization 54 CHEMICAL FUNCTION- ALIZATION RAW MATERIAL SOURCING & OPTIMIZATION MECHANICAL FRACTIONATION CHEMICAL FRACTIONATION BIOLOGICAL FUNCTION- ALIZATION MECHANICAL FUNCTION- ALIZATION Methods to isolate and functionalize raw materials for plant-based meats
- 56. gfi.org Optimizing Raw Materials to Improve Plant-based Meats FUNCTIONALIZATIONFRACTIONATION 55 Chemical isolation of raw materials Biological and chemical processes to functionalize ingredients Mechanical methods to separate and isolate raw materials Mechanical methods to enhance raw material function
- 57. gfi.org Functionality is derived from biochemistry 56 Heck et al. 2013
- 58. gfi.org Composition and Process Optimization 57 COMPOSITION & PROCESS OPTIMIZATION COMPOSITIONAL ANALYSIS STRUCTURAL ANALYSIS SENSORY EVALUATION PROCESS OPTIMIZATION Establishing the correct mix of ingredients and processes to create the desired taste, texture, smell, and structure
- 59. gfi.org Ingredient Optimization Enhances the Final Product OPTIMIZING FLAVOR AND FUNCTIONALITY IMPROVING TASTE AND TEXTURE THROUGH FAT ENCAPSULATION ENHANCING NUTRITIONAL PROFILES THROUGH BIOFORTIFICATION RECAPITULATING THE CONSUMER EXPERIENCE OF COOKING Biochemistry is transforming plant-based meats 58
- 60. gfi.org As consumers increasingly demand “clean labels”, find natural alternatives to synthetic additives 59
- 61. gfi.org CROP OPTIMIZATION RAW MATERIAL OPTIMIZATION COMPOSITION AND PROCESS OPTIMIZATION Data will be central to the next phase of plant-based meat 60 • GENOTYPE • PHENOTYPE • MACRONUTRIENTS • MICRONUTRIENTS • FUNCTIONALITY • PROTEIN STRUCTURING • CONSUMER PREFERENCE • SOIL CONDITIONS DATA COLLECTION AND ANALYSIS
- 62. gfi.org Data will be central to the next phase of plant-based meat 61 KeyGene
- 63. gfi.org Data will be central to the next phase of plant-based meat 62
- 64. gfi.org How saturated is the meat alternatives field? What is the opportunity for exploratory research to translate into a revolutionary commercial reality? 63
- 65. gfi.org
- 66. gfi.org $1.275 Billion Invested in Plant-based and Clean Meat, Egg, and Dairy Companies Source: Crunchbase; YTD as of 8/18
- 67. gfi.org Strategic Investors and Partners
- 68. gfi.org 67 SOLAR Spheres represent global R&D investment into renewable energy in a single year (2011). Total combined R&D into meat alternatives, across all years: about $1 billion WIND BIOMASS BIOFUELS HYDRO MARINE GEOTHERMAL Data: Global Trends in Renewable Energy 2012 $147.4bn $83.8bn $10.6bn $6.8bn $5.8bn $2.9bn $0.2bn 67 Development of alternative proteins is highly tractable
- 69. gfi.org Recap: Opportunities abound 68 Market trends indicate that alternative proteins – and especially meat alternatives – will experience tremendous growth. Expertise in meat science, synthetic biology, genomics, biochemistry, mechanical engineering, and data analytics will accelerate development of novel and improved products. Leverage biological systems: room for strain improvement from crops to lactobacillus to filamentous fungi. Strategics are counting on external innovation to fuel this transition, followed by investment and/or acquisition.
- 71. 70 www.gfi.org