With demand growing globally for healthy, sustainable plant-based proteins, could pulses become one of the world’s most in-demand agrifood sectors?
There are useful insights aplenty in the public talk sessions and post-Summit blogs from global alt-protein advocate The Good Food Institute’s inaugural APAC-focused summit.
Redefine Meat launched the world’s first plant-based, sustainable, 3D-printed ‘alt-steak’ product in June and plans to market-test it at high-end restaurants from later in 2020.
As supply chains for traditional livestock products falter in countries across the globe, plant-based meat alternatives, such as those from Impossible Foods and Beyond Meats, are filling the void, with product sales skyrocketing in recent weeks.
Networks of mycelial filaments can mimic the texture of meat, minus animal protein’s outsized carbon footprint, argues this WIRED story on the future of fungi as convincing – and sustainable – meat substitute.
“It is cellular agriculture that will enable us one day to eat meat without having to kill an animal,” says recently arrived UNSW Professor Johannes le Coutre, who will lead the university’s research into this exciting emerging field.
Fable Food Co began turning mushrooms into meat-alternative products at the start of 2020. By March, the company was experiencing strong demand, says company CEO Michael Fox.
With the launch of its new, versatile pea protein powder Radipure, global food giant Cargill is looking to extend its reach into the burgeoning Asian market for healthy, plant-based, high-nutrient ingredients.