Technology scouting for binder and fat ingredients for meat alternatives
Project numbers
100+
Solutions identified
6
high-potential areas assessed in depth
Duration
10 weeks
featured EXPERTS
Maya Benami
Biotech consultant and researcher with focus on clean label
Linda Bellekom-Allen
Food texture consultant and researcher with 30+ years exp.
Project request
Our client, one of the leading global players in plant-based meat, wanted to explore how they could differentiate their plant-based meat products. They were specifically interested in clean label methylcellulose alternatives and novel fat ingredients, and sought an overview of relevant technical solutions and the start-ups developing said solutions.
Our work
We began by identifying and assessing 100+ alternatives to methylcellulose and fat tissue. In parallel, we conducted a series of expert interviews which provided us with additional in-depth insights into the latest technical developments in these two areas of interest.
Project deliverable
We provided our client with an overview of novel clean label binder solutions and fat alternatives. In addition to the broad assessment, we identified, listed and ranked the top 3 most promising solutions in each category. Each of these solutions was assessed in depth and complemented by a future implementation roadmap.
Join the alternative protein revolution and let our consultant team guide you towards success.
Plant-based meat manufacturing capacity and pathways for expansion
This study, co-authored with The Good Food Institute, offers a comprehensive analysis of global plant-based meat manufacturing and strategic recommendations for expanding capacity to meet future demand.
A corporate guide to alternative protein precision fermentation
This study summarizes the latest developments and opportunities in alternative protein precision fermentation for corporates. It showcases that partnerships are key to success, and highlights a broad spectrum of applications in alternative meat, dairy and egg proteins.
