To develop plant-based whole-cut meat that mimics animal meat, it is essential to understand the organoleptic effects of the structural and chemical properties of meat. Redefine Meat evaluates and quantifies the impact of each parameter on the sensory experience, using the data to develop plant-based materials and components for whole-cut meat. In this talk, the following topics will be discussed: Redefine Meat’s journey toward the perfect animal-free steak, the technology behind the innovation, the discoveries and innovations along the way, and the challenges that still lie ahead.Continue reading “A scientific approach for developing plant-based whole-cut meat”
3D printing technology and how it can help create plant based foods
Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.
The possibility to deposit materials in specific amounts and positions and thus create unique material compositions and distributions within a single product is what is unique about 3D printing. As such, this allows for the creation of products with very specific properties, including structure and texture. The learnings from the past decade form the basis for the creation of novel plant-based food products.
Partial substitution of pork meat by (extruded) pea protein products to obtain high-quality cooked sausages
Meat (products) are a good source of high-quality proteins, vitamins and minerals. However, the meat processing chain has a considerable impact on the environment through the use of land and increased GHG emissions. To prevent global malnutrition without further compromising the environment, partial substitution of meat by plant-based proteins need to be investigated.Continue reading “Partial substitution of pork meat by (extruded) pea protein products to obtain high-quality cooked sausages”
Plant-based meat analogues: The taste challenges and prospects
Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.Continue reading “Plant-based meat analogues: The taste challenges and prospects”
The shift towards alternative protein, an investor’s perspective
Investors are constantly looking out for innovation within the alternative protein industry, including plant-based and cell-based technology. Big Idea Ventures (BIV) supports the world’s best entrepreneurs, scientists, and engineers. We have invested more than 40 companies in the alternative protein sector and will be highlighting several technologies that are established by our portfolio companies.Continue reading “The shift towards alternative protein, an investor’s perspective”
Commercializing Cultivated Meat
The path to commercializing cultivated meat. The main challenges and barriers in transforming cultivated meat products from a premium limited product to a global phenomenon.
A presentation by Ido Savir, CEO, SuperMeat.Continue reading “Commercializing Cultivated Meat”
Protein transitions: fermentation, cultivated meat and structured meat
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.
The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”
Presentations from related conferences!
Jakajima has been organizing conferences on 3D Food Printing, 3D Bioprinting, Healthy Nutrition and 3D Pharma Printing since 2015. At several of these conferences presentations were given on topics like cultured meat and meat alternatives in relation to the conference topic. On this page you can find out who spoke about what!Continue reading “Presentations from related conferences!”