The document discusses trends in meat consumption and production in the 21st century. Main factors influencing meat consumption include health, environment, animal welfare, and new food trends. New types of meat discussed include plant-based analogues, cultured meat grown in labs, and insects. Other trends involve using traditionally low-value cuts and meat side streams in new ways. Meat production will also focus on safety, producing higher quality and healthier products, and convenience. While global meat consumption will likely rise overall, tradition will compete with demands for organic, protein-rich, and convenient meat products.

1. Protein of the future - Innovation and tendencies
Tuesday October 27, 2015
The meat of the future
Jorge Ruiz Carrascal
Dairy, Meat and Plant Product Technology
Dpt. Food Science

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The meat of the future or the future of meat??

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 Main factors affecting meat consumption in S.XXI
 Trends (some)
 Conclusion and discussion
OUTLINE
 Analogues
 New meats
 Side streams
 Safety (and shelf life)
 High quality products
 Healthy
 Organic
 Convenience

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Main factors affecting meat consumption in S.XXI
 Sensory
 Tradition
 Demand for proteins
 Nutrition (Fe Zn B1 B2 B3 B12)
 Trends (i.e.: paleo)
 Convenience
+ -
 Environment
 Health
 Animal welfare
 Trends (i.e.: vegan)
 New foods
 Price

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Main factors affecting meat consumption in S.XXI
Mapping supply and demand for animal-source foods to 2030. FAO, 2011

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ANALOGUES: “PLANT MEAT”
INGREDIENTS
 Soya protein
 Mushroom
 Wheat gluten
 Egg albumen
 Carbohydrates and gums
 Flavouring and others
Problems
• Sensory
• Price
• “Instead of meat”
Leghemoglobin

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ANALOGUES: “LAB MEAT”
Van der Welle & Tramper (2014) Trends in Biotechnology, 32, 294

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ANALOGUES: INSECTS
H.S.G. Tan et al. / Food Quality and Preference 42 (2015) 78–89

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New meats
Traditionally low value cuts

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Side streams

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Side streams
F. Toldrá et al. / Meat Science 92 (2012) 290–296

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Safety

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 Improving fatty acid composition of fresh meat though dietary means (difficulties to tune
up composition in fresh meat by other means)
 Addition of compounds with health promoting properties to meat products (fatty acids,
fiber, antioxidants, proteins, pro- and pre-biotics, fitosterols, vitamins…)
 Reduction of potentially harmful compounds in meat and meat products (salt, nitrites,
phosphates, sulfites…)
 Improvement in the processing of meat products aiming for more nutritious or healthier
meat products (optimized time/temp for: better protein, keep vitamins, reduced polycyclic
aromatic hydrocarbons, reduced heterocyclic amines, reduced AGEs…)
“Healthier” meat and meat products

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“Healthier” meat and meat products

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Organic meat and meat products

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Organic meat and meat products

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Organic meat and meat products
 Price
 Land
 Environmental impact ?
 Regulations for products
 Sensory ??
Issues

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High quality products (delicatessen)

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Convenience

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Convenience: snacks

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 Global meat consumption will most likely rise
 Tradition will prevail, but…
 Increase in some other categories; keywords: convenience, organic,
protein, snack, taste, health, xx-free
 Important challenges, but great opportunities for the processing
sector
CONCLUSIONS

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THANK YOU VERY MUCH
JORGE RUIZ
Dairy, Meat and Plant Product Technology
Department of Food Science
University of Copenhagen
Rolighedsvej 30
1958 Frederiksberg C
Denmark