Future of Food Tech in Alternative Protein Industry and Market
Food and Nutrition
5 min readOverview
Growing demand for plant-based, plant-based meat, vegan, meatless, allergen-free food products has led to the utilization of different protein ingredients such as chickpea. Technologies such as mechanical fractionation, upcycling, and high moisture extrusion are being used to increase the physicochemical, and sensory properties of plant-based food products. Artificial intelligence is one of the advanced technologies companies use for genetic modification for functional optimization of the ingredient.
3D bioprinting and Nanofiber production are upcoming with companies utilizing the technologies to create sustainable cultivated meat alternatives. Several leading cultivated meat companies are transitioning to production-scale facilities that will manufacture the first wave of commercialized products followed by regulatory approvals.
This report covers – Chickpea, Oat, Fava Beans, Microbial Protein, and Cell-Cultured.
The utilization of ingredients such as chickpeas, oat, and fava beans, is being picked up by the majority of companies, contributing to the growth of the alternative protein segment. Disruptive technologies are also on the rise to promote microbial protein and cell-cultured alternatives.
Table of contents
-
Introduction to Alternative Proteins Ingredients
-
Meet the analysts and background to the report
-
Alternative Proteins – Chickpea
- Segment overview
- Egg substitute
- Texturizing agent
- Patent Analysis
- Scientific Research Analysis
- Big stories covering product launches
- FutureBridge Recommendations
- Segment overview
-
Alternative Proteins – Oat
- Segment overview
- Plant-based products
- Mechanical technologies utilization
- Patent Analysis
- Extraction process
- Scientific Research Analysis
- Big stories on product launches
- FutureBridge Recommendations
- Segment overview
-
Alternative Proteins – Fava beans
- Segment overview
- Use of AI
- Genetic Modifications
- Patent Analysis
- Plant-based meat analogs
- Scientific Research Analysis
- Big stories on product launches
- FutureBridge Recommendations
- Segment overview
-
Alternative Proteins – Microbial
- Segment overview
- Fermentation
- Genetic Modifications
- Patent Analysis
- Processing and extraction technologies
- Scientific Research Analysis
- Big stories on product launches
- FutureBridge Recommendations
- Segment overview
-
Alternative Proteins – Cell Cultured
- Segment overview
- AI, 3D printing
- Patent Analysis
- 3D biological tissues
- Cultured meat
- Scientific Research Analysis
- Big stories on product launches
- FutureBridge Recommendations
- Segment overview
-
Deep dive into Chickpea, Oat, Fava Beans, Microbial, and Cell Cultured
- Technologies
- Patent activity
- Product launches
- Player ecosystem
- BeyondMeat, Phuture, Nestle, Buhler, Deliciou, FutureFarm, HeyMeat Naka Foods, Unilever, Vitapod, Eighth Day Foods
- Start-up benchmarking & ranking
- Product phase
- Patent
- Funding
-
Summary and FutureBridge Analyst recommendations for the Alternative Protein Market Industry
Research Methodology
The research methodology is a combination of extensive primary and secondary research. This includes analyzing patent literature, scientific articles, market data, regulations, industry-specific news, startup activities, investments, transactions, and collaborations.
Our research methodology draws upon interviews with participant players in the value chain, coupled with analyses and insights from FutureBridge analysts and consultants covering the Food & Nutrition landscape.
Key data points and developments across the industry and research are monitored and analyzed by our in-house experts to spot technology trends, scout for emerging opportunities, and provide contextual insights.
Related Post
Precision Fermentation in Alternative Proteins
Start-ups using Artificial Intelligence to produce Alternative Protein
