Scaling up a novel low-emission fungal fermentation-based production system to commercialise ultra-realistic meat whole-cuts alternatives

扩大基于真菌发酵的新型低排放生产系统，以实现超现实肉类全切替代品的商业化

• 批准号: 10076671
• 金额: $ 102.97万
• 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: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10076671
• 关键词: Scaling; up; novel; low; emission

We aim to decrease UK meat consumption, causing climate change(14.5% GHGs) and diet-related disease(WHO), by scaling up our novel low-emission production system to commercialise the UK's first ultra-realistic meat whole-cuts alternatives.With growing sustainability/health concerns around meat, meat-alternatives are fast-growing; worth $12bn globally today (BCG;Bloomberg), reaching $103bn (7% of meat) by 2030\. Whole-cuts (steaks/fillets/etc) represent 85% of meat, but are near-absent from meat-alternatives; a huge untapped opportunity.Plant-proteins have short fibres, with which it is difficult to replicate the fibrous texture of meat whole-cuts, and most products mimic processed meats (burgers/mince/sausages).Mycoprotein has huge potential for meat whole-cuts alternatives, with long fibres (hyphae), exceptional protein quality, fibre and micronutrients (highly nutritious), and sustainability benefits (our products emit 93% lower GHGs than beef).However, conventional mycelium production processes deliver products with limited textural appeal. Incumbent Quorn's high-shear process and short-fibre strain produce a disordered hyphal structure, rendering their whole-cuts unappealing to meat eaters, and requiring 15+ ingredients including non-vegan binders/stabilisers. To continue reducing meat consumption we need better quality, more innovative alternatives.Adamo Foods has developed a ground-breaking mycelium-based steak, for which we have developed a game-changing, novel low-emission production process to address this challenge. We now need to design our commercial-scale production system. To do this, we aim to significantly shift the state-of-the-art.We have developed a comprehensive 15-month project plan with UK-based leading experts in fungal fermentation, leveraging UK strengths and expertise to create new production systems and technologies.Technical innovations: We will design a scaled-up production process, prototype core aspects of it, and run a demonstrator proof of concept.Progressing commercial viability: A techno-economic assessment and commercially-oriented exploitation work package will align innovation with the commercial opportunity, accelerating innovation towards commercial reality.

我们的目标是通过扩大我们新颖的低排放生产系统来缩减英国的新型超现实肉类全面的替代品，从而减少英国肉类消耗，从而降低气候变化（14.5％的温室气体）和与饮食相关的疾病（WHO）（WHO）。今天的全球价值为120亿美元（BCG；彭博），到2030年达到1003亿美元（占肉的7％）。全切（牛排/鱼片/等）代表85％的肉，但几乎不属于肉类的肉。 a huge untapped opportunity.Plant-proteins have short fibres, with which it is difficult to replicate the fibrous texture of meat whole-cuts, and most products mimic processed meats (burgers/mince/sausages).Mycoprotein has huge potential for meat whole-cuts alternatives, with long fibres (hyphae), exceptional protein quality, fibre and micronutrients (highly nutritious), and sustainability benefits (our产品发出的葡萄酒葡萄糖比牛肉低93％。现任Quorn的高剪切过程和短纤维应变会产生无序的菌丝结构，使其全部切割对食肉者没有吸引力，并且需要15种以上的成分，包括非素食粘合剂/稳定剂。为了继续减少肉类消耗，我们需要更好的质量，更具创新性的替代品。AdamoFoods开发了一种开创性的基于菌丝体的牛排，为此我们开发了一种改变游戏变化的，新颖的新型低发射生产过程来应对这一挑战。现在，我们需要设计我们的商业规模生产系统。 To do this, we aim to significantly shift the state-of-the-art.We have developed a comprehensive 15-month project plan with UK-based leading experts in fungal fermentation, leveraging UK strengths and expertise to create new production systems and technologies.Technical innovations: We will design a scaled-up production process, prototype core aspects of it, and run a demonstrator proof of concept.Progressing commercial viability: A techno-economic assessment and以商业为导向的剥削工作包将与商业机会保持一致，从而加速创新商业现实。