Plant-based proteins must resemble animal-based proteins in appearance, smell, and flavor. Additionally, they must have the same texture as animal-based proteins for humans to consume them. Plant tissues are rigid and do not flex, whereas muscle tissues are elastic and pliable. Therefore, it is difficult for food developers to create plant-based ingredients that taste like animal protein. Moreover, in contrast to meat, which imparts a chewy texture, veggie burgers are typically crumbly and soft. Some of the technologies used by companies that make plant-based foods, like those used by Beyond Meat and Impossible Foods, have made huge strides in the field.
The global market for plant-based proteins is anticipated to expand by 7.2% between 2020 and 2026, reaching a total value of $15.6 billion. However, two factors may hamper the growth of this market: first, the high price of plant-based meat, because meat made from plants is more expensive than traditional meat; and second, the fact that plant-based meat is not more nutritious than animal meat.
Nevertheless, new technologies such as fermentation can help improve the nutritional value of plant-based products, making them more nutritious than animal-based products. This may put plant-based products in an advantageous position relative to animal-based products in the near future.
Included in this Intelligence Brief:
- A market overview of the plant-based proteins industry
- The key growth drivers and challenges of plant-based proteins
- The IP space analysis of various plant-based proteins: Meats, dairy, eggs
- The key patents for the fermentation and texturizing of plant-based meat
- Plant-based dairy and plant-based egg alternatives & key patents on their compositions and processing methods
