This document discusses the growing popularity and demand for plant-based proteins. Some key points:
- Plant proteins like soy, peas, and pulses are seen as healthy by 73% of consumers and can replace animal proteins in foods.
- The global plant protein market was valued at $5.978 billion in 2017 and is expected to grow 7.1% annually through 2023. Pea protein use is booming in particular.
- Pea protein is appealing to manufacturers because peas are not a major food allergen and have vegan appeal. Cargill has partnered with pea protein producer PURIS to increase their pea protein offerings.
- Plant proteins provide health, environmental, and
Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Ce...David Welch
The document discusses plant-based and cell-based meat alternatives. It summarizes the work of the Good Food Institute, which focuses on four key areas: science and technology to advance plant-based and cell-based meat; helping innovators develop successful companies; engaging with food companies; and advocating for fair regulation. The document then discusses challenges with the current agricultural system and animal agriculture's environmental impact. It outlines the growth of the plant-based market and consumer demand. Finally, it provides an overview of cell-based meat production and the technologies required to produce meat at scale from cell cultures.
Alternative proteins could substitute traditional proteins, if production cost can be substantially reduced. Cell-based protein production replicates the processes that occur inside a living animal to produce meat. In precision fermentation, gene-edited microbes can make a wide range of organic molecules, such as protein. Swine and ruminants are more susceptible to disruption than poultry, as their easy-to-substitute mince products make up a higher share of value, while substitution of animal-based proteins also opens up new growth platforms, as growing world population still need proteins, albeit from different sources
Emerging opportunities in the alternative protein sectorDavid Welch
An overview of emerging opportunities and white space ideas in the alternative protein sector. This talk covers three technology areas within alternative proteins:
1. plant-based meat, egg, and dairy
2. utilizing microbial fermentation as an enabling technology
3. cultivated meat (also known as cultured meat and clean meat)
A recording of the webinar is available at: https://youtu.be/DA3wYmLtM1s
List of Profitable Manufacturing Business Ideas. Projects on Milk Processing ...Ajjay Kumar Gupta
List of Profitable Manufacturing Business Ideas. Projects on Milk Processing & Dairy Products, Milk and Milk Products.
Production of Butter, Cheese, Ghee, Ice Creams, Chocolate, Curd, Lassi, Flavored Milk, UHT Milk, Fluid Milk, Milk Powder, Skimmed Milk Powder Non-Dairy Cream, Buttermilk, Condensed Milk, Cottage Cheese, Casein, Yogurt, value added Dairy Products
India is the world’s largest producer and consumer of milk and dairy products. The country has experienced noteworthy improvement in the per capita availability of milk over the last five years. The unorganized sector comprising of small farmers and cooperatives contribute primarily to the dairy market. Over the last few years, the organized sector has been catching up rapidly by offering customized products to the end consumers, thereby causing a rise in the organized market share. The Indian dairy market is now witnessing the entry of a large number of foreign players.
See more
https://goo.gl/1Z8Sdy
https://goo.gl/oN41ge
https://goo.gl/DHt3bV
https://goo.gl/B22nrp
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk and Dairy Products Production and Processing, Production of Dairy Products, Milk and Milk Products Production, Production and Processing of Dairy Products, Production Process of Dairy Products, Dairy Product Production, Milk & Dairy Products in India, Dairy Industry, Milk Production, Project Profile On Dairy Products, Production and Processing of Milk, Dairy Product Manufacture, Milk Processing, How to Start a Dairy Milk Plant, Dairy Products in India, production of Milk & Dairy Products, Production of Premixed Tea and Coffee with Sugar and Milk Powder, Processing of Cow and Buffalo Milk UHT Plant, Production of Vanaspati Ghee, Production of Chocolate, Production of Milk Powder (SMP, WMP and Dairy Whitener), Production of Peanut Butter, Skimmed Milk Powder Production, Baby Cereal Food Manufacturing Plant, Milk Processing (Flavoured Milk (Chocolate), Milk in Pouches, Curd, Flavoured Yogurt, Ghee, Paneer & Butter Cheese Analogues, Production of Ice Cream & Ice Candy, Dairy Farm for Milk Production, Production of Dairy Products & Milk Packaging in Pouches, Ghee Manufacturing Unit, Production of Ice Cream of Different Flavours, Ghee Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Ghee Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Ghee Manufacturing Industry in India, Skimmed Milk Powder Production Projects, New project profile on Skimmed Milk Powder Production industries, Milk Processing, Processing of Milk and Milk Products
Alternative Protein - Jefferies Investor Day, Hong Kong, Nov. 2019 Mattan Lurie
This document discusses the growing market opportunity for plant-based and cell-based meat alternatives. Global projections estimate the alternative protein market could reach $100-370 billion by 2035, capturing 7-23% of the global meat market. Multiple factors are driving disruption in the meat industry, including growing middle classes demanding more meat, environmental and health concerns, and food security issues. Plant-based meat companies have seen great commercial success and significant investment, while the cellular agriculture industry is in earlier stages of research and development but attracting increasing amounts of capital. The appendix provides additional details on leading investors, companies, and countries active in the alternative protein space.
Plant based foods for a better tomorrow, Sustainable Foods Summit, San Franci...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Ce...David Welch
The document discusses plant-based and cell-based meat alternatives. It summarizes the work of the Good Food Institute, which focuses on four key areas: science and technology to advance plant-based and cell-based meat; helping innovators develop successful companies; engaging with food companies; and advocating for fair regulation. The document then discusses challenges with the current agricultural system and animal agriculture's environmental impact. It outlines the growth of the plant-based market and consumer demand. Finally, it provides an overview of cell-based meat production and the technologies required to produce meat at scale from cell cultures.
Alternative proteins could substitute traditional proteins, if production cost can be substantially reduced. Cell-based protein production replicates the processes that occur inside a living animal to produce meat. In precision fermentation, gene-edited microbes can make a wide range of organic molecules, such as protein. Swine and ruminants are more susceptible to disruption than poultry, as their easy-to-substitute mince products make up a higher share of value, while substitution of animal-based proteins also opens up new growth platforms, as growing world population still need proteins, albeit from different sources
Emerging opportunities in the alternative protein sectorDavid Welch
An overview of emerging opportunities and white space ideas in the alternative protein sector. This talk covers three technology areas within alternative proteins:
1. plant-based meat, egg, and dairy
2. utilizing microbial fermentation as an enabling technology
3. cultivated meat (also known as cultured meat and clean meat)
A recording of the webinar is available at: https://youtu.be/DA3wYmLtM1s
List of Profitable Manufacturing Business Ideas. Projects on Milk Processing ...Ajjay Kumar Gupta
List of Profitable Manufacturing Business Ideas. Projects on Milk Processing & Dairy Products, Milk and Milk Products.
Production of Butter, Cheese, Ghee, Ice Creams, Chocolate, Curd, Lassi, Flavored Milk, UHT Milk, Fluid Milk, Milk Powder, Skimmed Milk Powder Non-Dairy Cream, Buttermilk, Condensed Milk, Cottage Cheese, Casein, Yogurt, value added Dairy Products
India is the world’s largest producer and consumer of milk and dairy products. The country has experienced noteworthy improvement in the per capita availability of milk over the last five years. The unorganized sector comprising of small farmers and cooperatives contribute primarily to the dairy market. Over the last few years, the organized sector has been catching up rapidly by offering customized products to the end consumers, thereby causing a rise in the organized market share. The Indian dairy market is now witnessing the entry of a large number of foreign players.
See more
https://goo.gl/1Z8Sdy
https://goo.gl/oN41ge
https://goo.gl/DHt3bV
https://goo.gl/B22nrp
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Milk and Dairy Products Production and Processing, Production of Dairy Products, Milk and Milk Products Production, Production and Processing of Dairy Products, Production Process of Dairy Products, Dairy Product Production, Milk & Dairy Products in India, Dairy Industry, Milk Production, Project Profile On Dairy Products, Production and Processing of Milk, Dairy Product Manufacture, Milk Processing, How to Start a Dairy Milk Plant, Dairy Products in India, production of Milk & Dairy Products, Production of Premixed Tea and Coffee with Sugar and Milk Powder, Processing of Cow and Buffalo Milk UHT Plant, Production of Vanaspati Ghee, Production of Chocolate, Production of Milk Powder (SMP, WMP and Dairy Whitener), Production of Peanut Butter, Skimmed Milk Powder Production, Baby Cereal Food Manufacturing Plant, Milk Processing (Flavoured Milk (Chocolate), Milk in Pouches, Curd, Flavoured Yogurt, Ghee, Paneer & Butter Cheese Analogues, Production of Ice Cream & Ice Candy, Dairy Farm for Milk Production, Production of Dairy Products & Milk Packaging in Pouches, Ghee Manufacturing Unit, Production of Ice Cream of Different Flavours, Ghee Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Ghee Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Ghee Manufacturing Industry in India, Skimmed Milk Powder Production Projects, New project profile on Skimmed Milk Powder Production industries, Milk Processing, Processing of Milk and Milk Products
Alternative Protein - Jefferies Investor Day, Hong Kong, Nov. 2019 Mattan Lurie
This document discusses the growing market opportunity for plant-based and cell-based meat alternatives. Global projections estimate the alternative protein market could reach $100-370 billion by 2035, capturing 7-23% of the global meat market. Multiple factors are driving disruption in the meat industry, including growing middle classes demanding more meat, environmental and health concerns, and food security issues. Plant-based meat companies have seen great commercial success and significant investment, while the cellular agriculture industry is in earlier stages of research and development but attracting increasing amounts of capital. The appendix provides additional details on leading investors, companies, and countries active in the alternative protein space.
Plant based foods for a better tomorrow, Sustainable Foods Summit, San Franci...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
The future of food: business opportunities in alternative proteinsDavid Welch
A presentation given to the Coller School of Management
Coller Ignite program to provide an overview of alternative protein technologies, highlighting key white space business opportunities
There are two main sources of alternative protein foods derived from non-animal sources: plants and microorganisms. Soybeans are the most common plant-based protein and are used to make foods like tofu, soy milk, soy yogurt, and textured vegetable protein (TVP). TVP is made from defatted soybean flour and can be used as a cheaper meat substitute or extender. Mycoprotein is produced from fungi cells and is used to make products sold under the brand name Quorn as a meat substitute. Both soy proteins and mycoprotein provide nutrition similar to meat but without saturated fat.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
Fermentation is the future of alternative proteinDavid Welch
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
This presentation summarizes the utilization of whey, a byproduct of cheese and other dairy manufacturing. It discusses how whey can be used to produce whey beverages, whey powder, various whey proteins including whey protein concentrate and isolates, whey protein hydrolysate, lactose, and demineralized sweet whey. It is also used in bakery products. Whey contains valuable proteins and removing it from the dairy waste stream can reduce environmental pollution. The presentation concludes that whey protein provides various health benefits and its use in combination with fruit juices has potential for nutritious beverage products.
Food Technology: Alternative Protein - Do you know what it is? Can you tell i...Edson Barbosa
Online session presented at SETI 2020 event (Federal University of Lavras) in Brazil this week (Nov, 9th, 2020):
"If I were in your shoes, and judging from the title, I would say at once: "Damn! It has nothing to do with technology." But it really does a lot. The idea behind this talk is to show how our food is also being digitized. And yes, the Digital Transformation is already impacting our "daily rice and beans". This dialogue will be an excellent opportunity to talk about the technologies of Cultivated-Meat, Plant-Based Meat and Fermentation. And yes, the simulation of dairy products will also be part of the menu, I mean, of the conversation. The session aims to tackle the topic in an introductory, consult-oriented, and deviant way to exercise Future Thinking on the topic. After all, we are living in the great moment of "digital symbiosis" between the branch of Biotechnology and IT technologies."
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
This document provides an overview of functional meat products. It defines functional foods and discusses opportunities and drivers for their development, including growing health issues. Meat can act as an excellent vehicle for delivering bioactive compounds. Strategies for developing functional meat products include modifying animal diets and feed to alter the fatty acid or nutrient composition of meat. Products can also be reformulated by reducing fat content, adding plant proteins, probiotics, dietary fiber, minerals, vitamins, or antioxidants. Unhealthy compounds like sodium can also be reduced. Functional meat products could help address health issues like obesity if their effects are substantiated in human studies.
The document discusses plant-based proteins as a potential substitute for animal-based proteins. It notes that plant-based proteins are growing in popularity due to environmental and ethical concerns with animal agriculture. However, plant-based meats also present some health and nutritional challenges compared to animal proteins. The document analyzes opportunities and impacts related to plant-based proteins across Asia, including leveraging the region's soy and pea production and tailoring products to Asian diets and cultural preferences.
The document provides a technical manual for producing fortified rice. It details the three step process of: 1) sourcing fortified rice kernels, 2) dosing and blending the fortified kernels with milled rice at a ratio of 1:200 or 1:100, and 3) bulk storage and packing. The manual covers procedures and equipment for blending fortified kernels with rice, and provides guidelines for quality assurance.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
Indian Dairy Industry - prepared by Krishna Rathod (PG Institute of Agri-buss...Krishna Rathod
This presentation covers different topics of INDIAN DAIRY INDUSTRY like,Introduction, History, Current status, Opportunities, Constraints, Solution of constraints, SWOT analysis and Conclusion.
Main source of the data and information of this presentation are 'Indian Journal of Applied research, Indian Dairyman, National Dairy Development Board Annual Report 2012-2013, 19th livestock census-2012 all India report, International Journal of Logistic and Supply Chain Management Perspectives'.
What are the application of artificial intelligence in food industryprashanthivadla
Artificial intelligence will play a key role in food production in the future. Companies in the food and beverage industry are making rapid use of technology. Its objective is to improve operational and logistical capabilities and satisfy customer demands. To maintain great sympathy with their audience, the major players in the industry have embraced artificial intelligence.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
Milk processing allows for the preservation of milk for longer periods of time through techniques like pasteurization and fermentation. This extends the usable life of milk from days to weeks or months. The document discusses the milk processing industry in India. It is expected to grow significantly due to rising incomes and urbanization. Processing involves collecting, storing, separating, pasteurizing and homogenizing milk to produce products like milk, paneer, butter and ghee. It also discusses the machinery, costs, and feasibility involved in setting up a milk processing plant. The industry is seeing major growth but also faces challenges around supply chains and infrastructure.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
The "Protein Ingredients, a Global Market" executive summary is based on a Frost & Sullivan presentation given at the SOLD OUT 2013 Protein Trends & Technologies Seminar. This technical, in-person event provides practical formulation advice for developers of protein-enhanced foods, beverages and nutritional products.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
The future of food: business opportunities in alternative proteinsDavid Welch
A presentation given to the Coller School of Management
Coller Ignite program to provide an overview of alternative protein technologies, highlighting key white space business opportunities
There are two main sources of alternative protein foods derived from non-animal sources: plants and microorganisms. Soybeans are the most common plant-based protein and are used to make foods like tofu, soy milk, soy yogurt, and textured vegetable protein (TVP). TVP is made from defatted soybean flour and can be used as a cheaper meat substitute or extender. Mycoprotein is produced from fungi cells and is used to make products sold under the brand name Quorn as a meat substitute. Both soy proteins and mycoprotein provide nutrition similar to meat but without saturated fat.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
Fermentation is the future of alternative proteinDavid Welch
A presentation from a webinar done in collaboration with the Israeli Fermentation Association. This presentation provides an overview of using fermentation for protein production or plant-based meat, egg, and dairy and cultivated meat product enhancement. Both biomass and specific ingredient production are discussed.
A recording of the webinar is available on YouTube: https://youtu.be/qdenf4d-S-U
This presentation summarizes the utilization of whey, a byproduct of cheese and other dairy manufacturing. It discusses how whey can be used to produce whey beverages, whey powder, various whey proteins including whey protein concentrate and isolates, whey protein hydrolysate, lactose, and demineralized sweet whey. It is also used in bakery products. Whey contains valuable proteins and removing it from the dairy waste stream can reduce environmental pollution. The presentation concludes that whey protein provides various health benefits and its use in combination with fruit juices has potential for nutritious beverage products.
Food Technology: Alternative Protein - Do you know what it is? Can you tell i...Edson Barbosa
Online session presented at SETI 2020 event (Federal University of Lavras) in Brazil this week (Nov, 9th, 2020):
"If I were in your shoes, and judging from the title, I would say at once: "Damn! It has nothing to do with technology." But it really does a lot. The idea behind this talk is to show how our food is also being digitized. And yes, the Digital Transformation is already impacting our "daily rice and beans". This dialogue will be an excellent opportunity to talk about the technologies of Cultivated-Meat, Plant-Based Meat and Fermentation. And yes, the simulation of dairy products will also be part of the menu, I mean, of the conversation. The session aims to tackle the topic in an introductory, consult-oriented, and deviant way to exercise Future Thinking on the topic. After all, we are living in the great moment of "digital symbiosis" between the branch of Biotechnology and IT technologies."
Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
This document provides an overview of functional meat products. It defines functional foods and discusses opportunities and drivers for their development, including growing health issues. Meat can act as an excellent vehicle for delivering bioactive compounds. Strategies for developing functional meat products include modifying animal diets and feed to alter the fatty acid or nutrient composition of meat. Products can also be reformulated by reducing fat content, adding plant proteins, probiotics, dietary fiber, minerals, vitamins, or antioxidants. Unhealthy compounds like sodium can also be reduced. Functional meat products could help address health issues like obesity if their effects are substantiated in human studies.
The document discusses plant-based proteins as a potential substitute for animal-based proteins. It notes that plant-based proteins are growing in popularity due to environmental and ethical concerns with animal agriculture. However, plant-based meats also present some health and nutritional challenges compared to animal proteins. The document analyzes opportunities and impacts related to plant-based proteins across Asia, including leveraging the region's soy and pea production and tailoring products to Asian diets and cultural preferences.
The document provides a technical manual for producing fortified rice. It details the three step process of: 1) sourcing fortified rice kernels, 2) dosing and blending the fortified kernels with milled rice at a ratio of 1:200 or 1:100, and 3) bulk storage and packing. The manual covers procedures and equipment for blending fortified kernels with rice, and provides guidelines for quality assurance.
Limitations of using food colors. Safety measures and standards of food colors in India. History, market trend, different types of food colors. Sources and uses of food colors.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
Indian Dairy Industry - prepared by Krishna Rathod (PG Institute of Agri-buss...Krishna Rathod
This presentation covers different topics of INDIAN DAIRY INDUSTRY like,Introduction, History, Current status, Opportunities, Constraints, Solution of constraints, SWOT analysis and Conclusion.
Main source of the data and information of this presentation are 'Indian Journal of Applied research, Indian Dairyman, National Dairy Development Board Annual Report 2012-2013, 19th livestock census-2012 all India report, International Journal of Logistic and Supply Chain Management Perspectives'.
What are the application of artificial intelligence in food industryprashanthivadla
Artificial intelligence will play a key role in food production in the future. Companies in the food and beverage industry are making rapid use of technology. Its objective is to improve operational and logistical capabilities and satisfy customer demands. To maintain great sympathy with their audience, the major players in the industry have embraced artificial intelligence.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
Milk processing allows for the preservation of milk for longer periods of time through techniques like pasteurization and fermentation. This extends the usable life of milk from days to weeks or months. The document discusses the milk processing industry in India. It is expected to grow significantly due to rising incomes and urbanization. Processing involves collecting, storing, separating, pasteurizing and homogenizing milk to produce products like milk, paneer, butter and ghee. It also discusses the machinery, costs, and feasibility involved in setting up a milk processing plant. The industry is seeing major growth but also faces challenges around supply chains and infrastructure.
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
The "Protein Ingredients, a Global Market" executive summary is based on a Frost & Sullivan presentation given at the SOLD OUT 2013 Protein Trends & Technologies Seminar. This technical, in-person event provides practical formulation advice for developers of protein-enhanced foods, beverages and nutritional products.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
This document discusses plant-based proteins and trends in their use. It finds that wheat and soy proteins are most commonly used but that pea and rice proteins are growing rapidly. Consumer interest in flexitarian diets is driving demand for alternative protein sources. While transparency around ingredients is important to gain consumer trust, adventurous consumers are willing to try new plant proteins. The rise of plant-based diets in developed markets will likely lead to declining animal protein use and growing plant protein demand.
In 2022, the plant-based meat and seafood retail industry generated $6.1 billion in global
sales, growing eight percent by dollars and five percent by weight. Combined plant-based milk,
cheese, and yogurt hit $21.6 billion on the global stage, up seven percent from 2021. Amid
challenging macroeconomic and market conditions, this rapidly evolving industry made major
strides across the areas of science, sustainability, and public and private sector support. As
consumer engagement with, and interest in, plant-based proteins increases around the world,
retailers and manufacturers are leaning in, introducing new products, developing strategic
partnerships, and building new production facilities. Public sector participation is also
increasing, with more governments around the world investing in plant-based proteins as a
research and commercialization priority.
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
As Southeast Asia achieves rapid economic growth and fast urbanization rate, nutritional issues are becoming increasing relevant and pressing. In Indonesia, population continues to expand rapidly and is estimated to rise to 260 million in 2018. As the population grows, the need for more available, affordable, safe and nutritious food is increasing.
This document discusses the growing market opportunities and risks associated with alternative proteins as consumer demand shifts away from conventional animal proteins. It notes that global meat consumption is projected to increase 13% in the next decade, exacerbating environmental and social impacts. However, plant-based foods sales are rising as millennials adopt flexitarian diets. The four main drivers of protein diversification outlined are: 1) growing market opportunity for plant-based foods, 2) innovation in food technology, 3) increasing awareness of environmental and social governance impacts of intensive livestock production, and 4) advocacy and regulation to moderate animal protein growth. The document examines these shifts and their implications for food companies and investors.
1. High protein is proving to be more than just a fad — will it change the way we eat?
2. Slimming and beauty benefits of tea continue to be a focus for innovation in Asia
3. Going against the grain: Using health and history to promote the ancient grain Kamut
4. Going against the grain: Using health and history to promote the ancient grain Kamut
5. Broccoli sprouts are explored as a detox ingredient
6. Can packaging help to make us healthier?
Pasta, noodles, vermicelli, macaroni and spaghetti formulation balancing nutr...FoodresearchLab
Pasta… Noodles… Macaroni… Spaghetti… the very names themselves gives a mouth-watering feeling. It reminds one of all the tasty sauces and spices like oregano and rosemary and cheese that go into making them. It is considered a staple food in a lot of countries around the world.
1. Nutritional Composition
2.Sensory parameters
3. Extrusion Technology
4. Usage of food Industry by Products
To Read More : https://bit.ly/3ppBE3T
Oat products have seen increased new product development in the UK over the last 4 years. This is good news for oat farmers who could benefit from increased demand.
This document reviews plant-based meat alternatives called meat analogues. It discusses how meat analogues are made from plant proteins like soy, wheat gluten, and mycoprotein to resemble meat texture and taste. The consumption of meat analogues is increasing due to health, environmental, and religious reasons. Developing meat analogues is challenging but important to reduce the environmental impacts of industrial meat production and provide sustainable protein alternatives. Common meat analogues include soy meat, textured vegetable proteins, and wheat gluten products.
This document provides an overview and analysis of mock meats. It discusses how mock meats mimic the characteristics of traditional meat products while not trying to biomimic meat in early versions. The document outlines the key ingredients used in mock meats like soy, wheat gluten, and mushrooms. It analyzes the nutritional properties and production processes of soy-based mock meats, including crop development, ingredient optimization, and product formulation. The document concludes with a discussion of consumer trends toward mock meats in India and globally, noting their growing popularity due to health, sustainability, and ethical reasons.
We took a peak at what 2,200 Yogurt Products had to sayTyler Olsen
This document provides information on yogurt marketing claims and trends in the yogurt aisle of grocery stores. The top marketing claims on yogurt packaging are culture, gluten-free, low-fat, fat-free, Greek, vitamin, probiotic, organic, and all-natural. Greek yogurt popularity has grown 2500% in 5 years. Three-quarters of yogurt is consumed at home, and yogurt consumption is increasing at all eating occasions like breakfast, snacking, and dinner. Protein content is a popular marketing claim, with yogurt leading all categories in emphasizing protein. Some flavored yogurts have more sugar than the daily recommended amount for women. Yogurt's popularity and health halo have led to increased sales in related categories like popcorn
This paper serves as a resource for those developing new plant-based egg alternatives and for those seeking to incorporate egg alternatives into a variety of food products. It provides a roadmap of the various alternatives that exist, the functional properties they provide, and the relative importance of these functionalities across various applications.
Food companies are finding ways to highlight inulin and resistant starch in their products even though consumers may not be familiar with these terms. They will describe these as "chicory root fiber" or "resistant starch" instead. While the FDA has not officially recognized inulin or resistant starch as fiber, most global regulatory agencies have. General Mills, for example, lists "inulin (natural chicory fiber)" or "chicory root extract" in their Fiber One products to emphasize the natural image and describe inulin. Recent research also shows that parents recognize the importance of fiber for their children's health and digestion.
Dr. Roger Cady - Sustainability Research Review: EnoughJohn Blue
Sustainability Research Review: Enough - Dr. Roger Cady, Sr. Technical Consultant, Global Sustainability Lead, Elanco, from the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
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Peanut proteins provide numerous health benefits and functional properties. Peanuts are a legume and contain more protein than other nuts, with levels comparable to beans. The peanut proteins contain all essential amino acids and are nutritionally equivalent to meat and egg proteins. Peanut proteins have good emulsifying and foaming properties making them suitable for use in processed foods. Research also indicates that peanuts contain bioactive compounds like antioxidants, vitamins, and minerals that may reduce disease risk. Peanut proteins show potential as a functional food ingredient.
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The document discusses the future of food production, including lab-grown and 3D printed meat and seafood. As the global population increases, alternative methods of food production are being developed that use fewer resources and cause less environmental damage than traditional agriculture. Researchers are working on growing meat from stem cells in labs and 3D printing meat customized to individual nutritional needs. Similar cellular agriculture techniques are being applied to seafood to address concerns like mercury, parasites and plastic contamination.
The document discusses soy/soya, including its traditional and modern uses, the industries that use it, health benefits and concerns. Traditionally, soy was used to produce foods like tofu and soy sauce, but now it is mainly used as soy protein isolates and concentrates in various industries like pharmaceutical, food, chemicals. While soy has benefits as a protein source and in disease prevention, there are growing concerns about its effects including allergies, genetically modified products, and environmental impacts.
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- Most Americans eat vegetables, grains, dairy, and fruit more frequently than meat like beef and pork. About half eat vegetables, grains, and dairy almost daily.
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- Plant-based meat and dairy alternatives are eaten infrequently, with most Americans saying they never or almost never consume tofu, plant-based meat, or dairy alternatives.
- Recent surveys show an increase in meat-free diets like vegetarianism and veganism in the UK, especially among younger people, driven by health and ethical concerns. However, total meat and fish purchases still increased in 2018 compared to 2017.
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This document summarizes key insights from a market research report on Australian consumer attitudes toward meat consumption and interest in plant-based meat alternatives. Some of the main findings include: 1) Around 20% of Australians are consciously limiting their meat intake, with health cited as the top reason. 2) Interest in plant-based meat alternatives is growing, with 6 in 10 Australians interested in trying new products. 3) While demand is increasing, concerns around taste, nutrition and price remain barriers to trial among some. The report provides regional and generational breakdowns on dietary preferences and perceptions of plant-based meats.
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Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
This document analyzes consumer drivers in the plant-based food market. It identifies two main target groups - impulsive comfort shoppers and value conscious shoppers. Impulsive comfort shoppers, comprising 15% of consumers, are young and career-minded. They prioritize status and convenience. Value conscious shoppers make up 31% and favor plant-based options over meat. They are health-conscious, educated, and environmentally aware. The document recommends tailored messaging and communication strategies to appeal to each group's priorities and motivations.
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2. Significant environmental impacts from the production of meat – at least 14% of Greenhouse Gas (GHG) emissions coming from livestock1
3. Major health issues associated with over consumption of meat – heart disease, Type 2 Diabetes and obesity are now of serious concern in most developed economies.
This report provides a reminder of these issues and how Quorn can play a part in resolving the problems. In addition to the clear environmental benefits compared with animal-based protein, we also continue to seek to improve the sustainability of what we do. 2016 saw us invest in many initiatives which are highlighted in the report and we are continuing to do so in 2017.
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2. 2
P
lant proteins, such as soy, peas and other pulses, are
gaining in popularity with customers. According to
the 2018 Food & Health Survey from the International
Food Information Council Foundation (IFIC), 73%
of consumers see protein from plant sources as healthy. And
why wouldn’t they? Dietary protein in general is linked to car-
diovascular health, weight management, immune function, and
muscle and bone health. Plant-based protein ingredients may be
considered meat substitutes, but they also play significant roles
in enhancing the nutrient density of sports and energy drinks,
beverages, bakery and confectionery, and ready-to-eat prod-
ucts. And they can be more cost effective than animal proteins.
The demand for plant proteins is clearly surging. In a September
2018 study, Modor Intelligence noted that the global plant protein
market was valued at $5.978 billion in 2017 and is expected to
register an estimated CAGR of 7.1% between 2018 and 2023.
And while soy has long held the lead in plant protein, pea
protein use is booming. MarketsandMarkets expects that
market alone to be worth $34.8 million in the U.S. by 2020
and used in a wide range of applications, including snacks,
beverages, nutritional supplements, and meat alternatives and
extenders. The driver for this wave can be attributed, according
to Nutritional Outlook, to a combination of pea protein being a
non-major food allergen and having vegan appeal.
3. 3
“Pea protein is hot and manufacturers really like to have it on their
label instead of legacy proteins,” said Matthew Jacobs, product
line leader for Plant Protein at Cargill. Earlier in 2018, Cargill
signed a joint venture agreement with PURIS, the largest North
American producer of pea protein. “Pea is still new enough that
there’s quite a bit of luster and excitement to it. But it’s not so
leading edge that it feels unfamiliar. It’s very accessible.”
“Pea protein is hot and
manufacturers really
like to have it on their
label instead of legacy
protein.”
Matthew Jacobs, product line leader for Plant
Protein at Cargill
3
4. 4
The Roles Plant
Proteins Play
Plant proteins can be derived from various plant sources, of
course, but they also will have different functionalities. While
there are certain common functionalities across sources, others
are very distinct. A few examples are textured soy flour, soy flour,
and pea protein.
Textured soy flour, such as Prosante®
, produced by Cargill, has a
minimum protein content of 50%. Defatted textured soy flour is
economical as a low fat, high protein, lean meat replacement. It
functions as a binder to retain moisture, holds and absorbs fat
and oil, and can help create a better texture.
According to Cargill’s technical services specialist, Melissa
Machen, “It’s a very cost-effective addition to meat, offering an
attractive value-for-protein ratio for a plant-sourced alternative
to meat protein. Moreover, textured soy positively enhances
the texture of meat fiber to maintain the experience consumers
expect from meat. It also enables 100% meat substitutes like
5. 5
veggie burgers and patties for a fibrous texture. It has a neutral
flavor, making it a versatile and easy tool for formulators to use.”
Beyond burgers and patties, you’ll find Prosante texturized soy in
products as diverse as pizza toppings, egg rolls, chicken nuggets,
and snacks and cereals. It’s also used in soups, sauces and chili.
Soy flour, like Cargill’s Prolia®
, also contains a minimum of 50%
protein. Instead of being a meat extender, soy flour is typically
used in bakery applications, according to Machen. The gains
in using soy flour include better water absorption; improved cell
structure in breads, cakes, or dough; and added flavor profile. It
can replace eggs, and, thanks to its film-forming properties, can
significantly increase the shelf-life stability of baked goods. Machen
explained that soy flour can also increase necessary protein
content for structural integrity, replace breadcrumbs in items like
meatballs and meatloaf, and is used in soy milk for protein fortifica-
tion. Beyond bakery and bar applications, you’ll find soy flour like
Prolia in processed meat and fish, and snacks and cereal.
Then there’s pea protein. Like Prolia, pea protein can be utilized
in numerous food applications, adding not only protein, but func-
tionality and in some cases a label-friendly appeal. Pea protein
is commonly added to bakery, beverages, dairy alternatives and
meat alternatives, to name only a few.
5
6. 6
Pea protein, like that produced by Cargill partner, PURIS, has
a minimum of 80% protein, giving manufacturers the ability to
fortify at a much higher level. PURIS™ pea protein offers a more
premium product—what Jacobs considers a new tool. Each
PURIS product is made with different parameters to give them
unique functionalities for certain applications. In baked goods,
for example, manufacturers can use PURIS Pea 860 to keep
products fresh and flavor optimum through low water absorption.
“Pea protein can prevent moisture migration, especially in bars
that would otherwise turn into ‘bricks,’” explained Jacobs. “It
helps solve a classic problem in formulations.”
For beverages, such as protein drinks and dry beverage blends,
a different ingredient, PURIS Pea 870H, is preferred to address
liquidity and viscosity. A mildly hydrolyzed version can deliver
superior solubility. PURIS pea protein has a distinctly clean flavor
and smooth texture, creating high demand in non-dairy milks,
yogurt, frozen desserts, creamers, toppings, and cheeses.
Each PURIS™ product
is made with different
parameters to give them
unique functionalities.
7. 7
The Appeal of Plant
Proteins
Plant-based foods clearly are making inroads with consumers.
While research from Mintel released in February 2018 shows that
taste, at 52%, is the top reason why U.S. adults eat plant-based
foods—ranking above concerns about diet, animal protection,
the environment, and even health—all of these reasons remain
significant to consumers.
Health
Soy protein dominates the plant protein ingredient segment. The
high nutritional value of soy protein has shown a positive effect on
lowering cholesterol levels and fighting heart disease, according
to Modor Intelligence. Pea proteins are noted for offering health
benefits such as weight management, maintaining healthy muscle,
improving blood circulation and calcium absorption, boosting me-
tabolism, and regulating blood sugar, noted MarketsandMarkets.
Additionally, pea protein is sought out as an ingredient because it
is not sourced from a major food allergen. Certain manufacturers,
including PURIS, offer organic varieties of pea protein.
7
8. 8
The Environment
A 2018 study published in the journal Nature noted, “Climate
change cannot be sufficiently mitigated without dietary changes
towards more plant-based diets. Adopting more plant-based
‘flexitarian’ diets globally could reduce the greenhouse gas emis-
sions of the food system by more than half, and also reduce other
environmental impacts, such as those from fertilizer application
and the use of cropland and freshwater, by a tenth to a quarter.”
“If you think about the amount of land use and water use with
meat proteins, the impact on the environment is measurable,”
said Jacobs. The lower impact of plant proteins on the
environment is especially true with pea protein. “PURIS prides
themselves on being 100% sourced in North America and
manufactured in the U.S. for their non-GM and USDA-Certified
organic pea ingredients. A good number of our customers value
that. They also appreciate that local sourcing is cutting down on
material traveling around the world,” he said.
“A second aspect of cultivation that helps lower the environmental
impact of pea protein is that peas can be grown as a cover crop,”
Jacobs added. “That helps farmers minimize erosion, and it
naturally puts nitrogen back in the soil, requiring less fertilizer. Peas
provide another revenue stream for farmers.” Finally, PURIS pea
protein is processed without the use of hexane or other chemicals.
9. 9
Alternatives
Flexitarians, vegetarians, and vegans, along with mainstream
consumers, are seeking options beyond traditional animal
protein—whether for reasons of ethics, animal treatment, or
simply variety. “A higher percentage of people around the world
now want more protein from a broader range of sources in their
diet,” he said. “With increasing economic power, people typically
strive to increase the amount of protein they consume, but less
so in the form of animal proteins that have historically been
the ‘center-of-the-plate.’ Rather, they’re diversifying when and
how plant-based sources can incrementally—if not completely—
change their regular dietary habits, leading to a more realistic and
sustained lifestyle change,” said Jacobs.
As consumer interest has burgeoned in plant proteins, so
has product innovation. New product launches have grown
significantly since 2012, with the largest growth in Cereal and
Energy Bar, Sports, Weight Loss, and Meal Kit categories,
according to Innova Market Insights. There have been 1,322
products launched in the Savory/Salty Snacks category in the
past six years, and 456 in the Take-Home Ice Cream category.
And with these product innovations, the quality in flavor and
texture has improved greatly. Those who may have been turned
off years ago by early versions of meat and dairy alternatives
are coming to them today and finding a different, very satisfying
9
10. 10
experience. “There’s been a quick evolution from a research
and development perspective how much plant proteins have
improved,” said Jacobs.
Added Jacobs, “Consumers have become more savvy over the
last couple of decades about the composition and appropriate
consumption of carbohydrates and fats, and how they decide
to incorporate them in their diet. However, protein is the last
frontier among these macro ingredients and as people become
more knowledgeable about them we will see greater expec-
tations for specific aspects of protein, including bio-availability,
amino acid profiles and protein quality. There is much research
being done in each of these areas, and the near future will be a
dynamic place for plant proteins.”
“Protein is the last
frontier among these
macro ingredients.”
Matthew Jacobs, product line leader for Plant
Protein at Cargill
11. Cargill’s plant protein solutions satisfy consumers’ hunger for
protein-enriched foods and beverages, with delicious flavor
and label-friendly appeal. Our team of technical experts help
customers tackle new product development—whether with
traditional solutions like soy or new sources like pea and
other emerging botanicals. Our secure supply chains ensure
product is available when you need it.
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