Food – A new frontier for explorers (plant-based protein)

Plant-Based Protein

The global population is expected to reach 10 billion by 2050, so we must find ways to feed more people without depleting our natural resources. We need to find a way to cut more trees.

The food industry is changing significantly as people’s dietary preferences shift towards a plant-based diet. The increasing awareness of the health benefits of plant-based foods and the environmental impact of animal agriculture drives this shift. The future of Food requires us to find new protein sources, reduce our reliance on animal protein, and adopt new technologies to make agriculture more sustainable. Reducing animal protein is deeply ingrained in many cultures, making it challenging to change dietary habits. Additionally, there are concerns about the nutritional quality of plant-based protein sources and the ability to meet the demand for protein in the future.

A new way of growing protein 

Agro-based products are undergoing a significant revolution as new technologies are developed to produce protein from unconventional sources. One such technology is fermentation, which is used to triple the protein content of plant-based foods while reducing their carbohydrate content. Companies like Clara Foods (EVERY) produce protein from microorganisms rather than animals, offering a sustainable and scalable source of protein. Mushrooms are another promising source of protein, as they are high in protein and can be grown using waste products.

Whey protein and sustainability Whey protein is a by-product of cheese production and a popular protein source in sports nutrition products. However, the production of whey protein has a significant environmental impact due to the high water and energy requirements. Additionally, whey protein production generates large quantities of wastewater, which can be a substantial source of pollution. Companies are now developing new technologies to reduce the environmental impact of whey protein production, such as using membranes to separate the protein from the whey, which reduces water and energy consumption.

The benefits of Factory farming 

It is a controversial topic, but it offers several benefits in terms of sustainability. Large-scale animal agriculture is more efficient than small-scale operations, requiring fewer resources to produce the same amount of Food. Additionally, factory farming can reduce the environmental impact of animal agriculture by centralizing waste management and reducing the use of antibiotics. However, there are concerns about the welfare of animals in factory farms, and there is a need to ensure that animal welfare standards are maintained.

The future of Food requires us to find new protein sources, reduce our reliance on animal protein, and adopt new technologies to make agriculture more sustainable. Fermentation, mushrooms, and protein produced from microorganisms offer a promising solution to the protein challenge. While challenges are associated with reducing animal protein, the benefits of factory farming and new technologies like membrane separation offer a path toward more sustainable protein production. As we move towards a more sustainable food system, we must consider the environmental impact of our dietary choices and adopt a more plant-based diet.

Fermentation

Is it a new tech, or are we perfecting the old tech?

Fermentation is a process in which microorganisms like bacteria, yeast, and fungi are used to break down carbohydrates and other organic compounds to produce a range of products. It has been around for 1000s of years. Different fermentation methods can produce various food products, including those used in factory farming. Here are some of the major basic fermentation methods and the products that can be produced using them:

1. Solid-state fermentation: In this method, the microorganisms grow on a solid substrate like grains, fruits, or vegetables. This method is commonly used to produce fermented animal feed like silage, which is used to feed livestock.
2. Liquid-state fermentation: In this method, the microorganisms grow in a liquid medium like water or a nutrient broth. This method is commonly used to produce probiotics, enzymes, and organic acids.
3. Submerged fermentation: In this method, the microorganisms grow in a liquid medium, but the culture is aerated to provide oxygen. This method is commonly used to produce various food and beverage products, including yogurt, cheese, and beer.
4. Co-culture fermentation: In this method, two or more microorganisms are cultured together to produce a specific product. This method commonly produces fermented plant-based protein products like tempeh and miso.

Fermentation is an age-old art that’s being perfected to provide sustainable solutions to factory farming. The benefits of fermented products are many – take silage, for instance, which can improve feed digestibility and reduce animal waste. Fermented probiotics can improve gut health and reduce the need for antibiotics. And if more is needed, plant-based protein products produced through fermentation can provide a scalable, sustainable source of protein for animal feed. Fermentation methods offer a promising solution to efficient and sustainable food production in factory farming.

Who are the mavericks and explorers of the new plant-based Food

Many scientists and organizations work on fermentation techniques to produce sustainable and healthy food products. Some of the major players in this field include:

1. Ginkgo Bioworks: This Boston-based biotechnology company is focused on developing microbial fermentation technologies to produce sustainable and healthy food ingredients, such as plant-based meat substitutes and animal-free dairy products. Ginkgo Bioworks partners with several food companies and investors, including Tyson Foods and Bill Gates’ investment firm, Breakthrough Energy Ventures.
2. Perfect Day: This California-based startup is developing fermentation technology using microorganisms to produce animal-free dairy products, such as milk and cheese. The company has raised significant investors’ funding and partnered with several food companies, including Nestle and ADM.
3. Clara Foods: This San Francisco-based startup uses fermentation technology to produce animal-free egg proteins for food products like baked goods and beverages. The company has raised significant funding from investors and has partnerships with several food companies, including Ingredion and ADM.
4. Beyond Meat: This California-based company uses fermentation technology to produce plant-based meat substitutes designed to look, taste, and cook like traditional Meat. Beyond Meat has partnerships with several food companies and has raised significant funding from investors.
5. Equii: One of the latest developments in fermentation technology is using ancient grains to produce healthier and more nutritious food products. Equii, One California-based startup, in particular, has perfected fermentation to create a new wheat-based ingredient that boasts twice the protein and fewer carbohydrates than traditional wheat. This startup has developed a proprietary fermentation process that enhances the nutritional content of wheat, producing a product that is higher in bioavailable protein and lower in carbohydrates than traditional wheat. This new wheat is claimed to contain up to 10 grams of more bioavailable protein and 30% fewer carbs than conventional wheat in one slice of bread. Additionally, this wheat retains the same taste and texture as traditional wheat, making it an attractive option for consumers looking for healthier food options without sacrificing taste. This new fermented wheat can produce a range of products, including bread, pasta, and baked goods, offering consumers a healthier and more sustainable option. Using ancient grains in fermentation technology is a promising development in the food industry, as it allows for producing more nourishing and nutritious food products while reducing the environmental impact of food production.

The potential for this technology to be applied to other grains and crops offers the potential for even more nutritious and sustainable food options. According to these organizations and scientists, the future of Food will likely involve increased fermentation technology to produce sustainable and healthy food products. Fermentation can produce various products, including plant-based proteins, animal-free dairy products, and meat substitutes. These products can reduce the environmental impact of food production and improve human health by providing healthier and more sustainable food options.

Where are we?

A research paper published in the journal Trends in Food Science & Technology in 2021 discussed the potential of fermentation technology to produce plant-based protein sources. The report highlights the potential of fermentation to produce high-quality protein products with a low environmental impact and the challenges that need to be overcome to scale up production and increase consumer acceptance.

Another research paper published in the journal Frontiers in Microbiology in 2020 discussed the potential of fermentation technology to produce probiotics, which are live microorganisms that provide health benefits to the host. The paper highlights the potential of fermentation to produce probiotics with specific health benefits, as well as the challenges associated with ensuring the safety and efficacy of these products.

The future of new plant-based Food will likely involve increased fermentation technology to produce sustainable and healthy food products. While there are still challenges to overcome, the potential benefits of fermentation are significant, and ongoing research is likely to drive further innovation and development in this field.