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

我们的目标是减少英国肉类消费，导致气候变化（14.5%的温室气体）和饮食相关疾病（世卫组织），通过扩大我们新颖的低排放生产系统，将英国首个超现实的肉类全切替代品商业化。随着对肉类可持续性/健康问题的日益关注，肉类替代品正在快速增长;目前全球价值120亿美元（BCG;Bloomberg），到2030年达到1030亿美元（占肉类的7%）。全切（牛排/鱼片等）占肉类的85%，但几乎不存在于肉类替代品中;这是一个巨大的未开发的机会。植物蛋白具有短纤维，很难复制肉类整体切割的纤维质地，大多数产品模仿加工肉类（汉堡/肉末/香肠）。菌蛋白具有巨大的潜力，可作为肉类全切替代品，具有长纤维（菌丝），特殊的蛋白质质量，纤维和微量营养素（高营养），以及可持续性效益（我们的产品比牛肉排放的温室气体低93%）。然而，传统的菌丝体生产工艺提供的产品质地吸引力有限。现任阔恩的高剪切过程和短纤维菌株产生无序的菌丝结构，使他们的整个削减没有吸引力的肉食者，并需要15+成分，包括非素食粘合剂/稳定剂。为了继续减少肉类消费，我们需要更好的质量，更创新的替代品。Adamo Foods开发了一种突破性的菌丝体牛排，我们为此开发了一种改变游戏规则的新型低排放生产工艺，以应对这一挑战。我们现在需要设计商业规模的生产系统。为了实现这一目标，我们的目标是显著改变现有技术水平。我们与英国真菌发酵领域的领先专家制定了一个为期15个月的全面项目计划，利用英国的优势和专业知识创造新的生产系统和技术。技术创新：我们将设计一个扩大规模的生产工艺，原型的核心方面，并运行一个演示器的概念验证。技术经济评估和面向商业的开发工作包将使创新与商业机会保持一致，加速实现商业现实的创新。

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.