Developing sustainable, nutritious, and delicious alternatives to meat whole-cuts, using biomass fermentation

利用生物质发酵开发可持续、营养且美味的整块肉替代品

• 批准号: 10034876
• 金额: $ 41.76万
• 依托单位: ADAMO FOODS LTD
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=10034876
• 关键词: Developing; sustainable; nutritious; delicious; alternatives

As there is more and more evidence that intensive meat production is **unsustainable, unhealthy,** and most of the time **unethical**, the plant-based food market has significantly grown over the past decade. But these products are also coming under close scrutiny from health-conscious consumers due to their long list of ingredients, which include artificial binders and preservatives. As a result, consumers are increasingly suspicious of these **ultra-processed** plant-based products which are **unhealthy and lack a convincing 'meaty' texture.**This project aims to change that. We will build an innovative fermentation process that will allow us to create and launch a **whole new category of sustainable, healthy and gourmet alternatives to meat whole-cuts**. We will explore various novel technologies, and identify the most efficient fermentation process to grow and scale fungal mycelium.Mycelium, which will form the base of our products, has immense benefits compared to traditional meat and existing plant-based food ingredients.Early estimates show that our mycelium steak would require **90% less greenhouse gas emissions** compared to its meat counterpart, and that our end-price could be roughly similar to a standard steak. This demonstrates a significant potential in reducing the UK's emissions induced by beef consumption, in line with the government's net-zero objective.With regards to existing plant-based products, mycelium is much healthier. Mycelium is **packed with fibre, is low in fat and sodium, and contains all 9 essential amino acids.** Our products will be the first healthy whole-cut alternatives truly grown from nature, not just labelled 'natural'. Secondly, mycelium has a **unique** structure that resembles the fibres of textured muscle, so is a great natural product base. Instead of having to stick powdered proteins (e.g soy) with artificial binders, we aim to develop a steak-like structure from this single ingredient. Through this project, we will focus on making these theoretical benefits a reality.Working with a team of experienced scientists, including 3 PhDs in biotechnology, we will have access to **significant knowledge** in the fermentation field. Although this project is ultimately risky because establishing a new food category can be very challenging, our **experienced team** will significantly increase our chances of success.Following this project, we will scale-up ultra-realistic & sustainable alternatives to beef steak and chicken breasts. With our subsequent launch, we aim to promote a **sustainable and environmentally-conscious** lifestyle where people no longer have to choose between their favourite foods and preserving the environment and their health.

随着越来越多的证据表明集约化肉类生产是 ** 不可持续的，不健康的，** 而且大多数时候 ** 不道德 **，植物性食品市场在过去十年中显着增长。但这些产品也受到关注健康的消费者的密切关注，因为它们的成分清单很长，其中包括人工粘合剂和防腐剂。因此，消费者越来越怀疑这些 ** 超加工 ** 的植物性产品，这些产品 ** 不健康，缺乏令人信服的“肉”质地。这个项目旨在改变这一点。我们将建立一个创新的发酵过程，这将使我们能够创造和推出一个全新的类别的可持续，健康和美食的替代肉类全切 **。我们将探索各种新技术，并确定最有效的发酵过程来生长和扩大真菌菌丝体。菌丝体将成为我们产品的基础，与传统肉类和现有的植物性食品成分相比，具有巨大的好处。早期的估计表明，我们的菌丝体牛排与肉类相比，温室气体排放量将减少 **90%**，我们的最终价格大概和一块标准牛排差不多。这证明了在减少英国牛肉消费所导致的排放方面的巨大潜力，符合政府的净零排放目标。关于现有的植物性产品，菌丝体更健康。菌丝体富含纤维，脂肪和钠含量低，并含有所有9种必需氨基酸。我们的产品将是第一个真正从自然中生长出来的健康整体替代品，而不仅仅是贴上“天然”的标签。其次，菌丝体有一个独特的结构，类似于肌肉的纤维，所以是一个伟大的天然产品基地。我们的目标是从这种单一的成分中开发出一种类似牛排的结构，而不是用人工粘合剂粘在粉末状蛋白质（如大豆）上。通过这个项目，我们将专注于使这些理论上的好处成为现实。与经验丰富的科学家团队合作，包括3个生物技术博士，我们将获得发酵领域的 ** 重要知识 **。虽然这个项目最终是有风险的，因为建立一个新的食品类别可能是非常具有挑战性的，我们的 ** 经验丰富的团队 ** 将大大增加我们的成功机会。在这个项目之后，我们将扩大超现实和可持续的牛排和鸡胸肉的替代品。随着我们随后的推出，我们的目标是促进可持续和环保的生活方式，人们不再需要在他们最喜欢的食物和保护环境和健康之间做出选择。