Plant-based suppliers offer insights on hybrid protein transitions, 3D-bioprinting advancements

GLOBAL – Key industry plant-based market suppliers have rolled out insights on plant-based hybrid formats with fermentation-derived components and even cell-based ingredients.

According to the suppliers, the maturation of the plant-based market has sustained momentum through its diversification into new formats and innovation around more sophisticated meat analogue textures.

Research done by ADM, an American multinational food processing company showed that 59% of global specialized nutrition occasions are now plant protein sourced, versus 28% reporting animal protein sourced. 

ADM anticipated a growth in the adoption of new protein sources and technologies, with 43% of global plant-forward consumers believing it’s healthier to get protein from a wider variety of sources, compared to 2020.

“This openness demonstrates the further potential for new protein sources, blends, hybrids and advancements in technology,” Jacquelyn Schuh, marketing director at ADM’s Global Protein and Savory category highlighted.

“Hybrid protein products in the market today feature a combination of animal-based and plant-based proteins.”

She noted that among these hybrids, the application of novel ingredient sources such as fermentation-derived proteins from controlled microbial processes would increase.

“Global plant-forward consumers are most interested in trying plant-based products with plant-based novel ingredients, followed by hybrid alternative options with combinations of familiar and new technologies, then fermentation-derived sources,” Schuh said.

Meanwhile, ADM has been building out its library of 30-plus distinct plant-based ingredients, plant proteins and plant-based systems, as well as investing and partnering with food-tech companies and start-ups to expand next-generation protein technologies.

On the other hand, in the active plant protein arena, Cargill, a global food corporation, recently launched Cargill plant protein TEX PW80 M, a unique textured blend of pea and wheat protein that mimics the ground meat-like texture, juiciness and bite.

Looking further into the intricacies of texture in plant-based meat, Cargill is focusing its R&D efforts on cultivated protein by investing in partners, such as UPSIDE Foods, Aleph Farms and Wildtype (which are bringing this technology forward.

According to Tasha Hermes, R&D and innovation manager at Cargill, the 3D printing applied supported the appearance delivery of whole muscle cuts with continued work related to their texture.

“Many companies are working towards improving this technology including Cocuus, an innovator in 3D bioprinting technology to produce alternative proteins.”

In other industry advances, 3D printing is currently being leveraged to print imitation squid ink made from microalgae protein and mung bean protein for authentic vegan calamari.

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