Flavours & fragrances
as a blueprint, meaning 3D-printers can produce tailor- made complex structures, like muscle fibres, fat, and blood vessels. To overcome the various challenges, the team started with two types of stem cells, called bovine satellite cells and adipose-derived stem cells. Under the right laboratory conditions, the university claims these “multipotent” cells can be coaxed to differentiate into every type of cell needed to produce the cultured meat in question.
Meanwhile, individual fibres including muscle, fat, or blood vessels, were fabricated from these cells using bioprinting. The fibres were then arranged in 3D, following the histological structure, to reproduce the structure of the real Wagyu meat, which was finally sliced perpendicularly. This process made the reconstruction of the complex meat tissue structure possible in a customisable manner, including the marbling not found in other cuts of beef. Expectations are that customers will eventually be able to order cultured meat with their desired amount of fat, based on taste and health considerations. Taking an entirely different (plant-based) approach though, even if the technology is the same, has been Redefine Meat. Founded in 2018 by Adam Lahav and Eshchar Ben-Shitrit, the Tel Aviv-headquartered food technology company has made a 3D printer capable of printing plant-based alternative meat products by combining 3D printing technology, artificial intelligence and food formulations. Ingredients, which include soy and pea protein, as well as chickpeas, beetroot, and coconut fat, are intended to mimic both the texture and taste of beef or lamb steaks. By incorporating plant-based ingredients, so the argument goes, it allows both vegans and meat lovers to enjoy a meat-eating experience that doesn’t compromise on taste, health or sustainability. Moreover, all products are free from GMOs, antibiotics, cholesterol and animal-based products. Whilst taste is self-evidently the preserve of the individual, there’s also little doubt regarding the seriousness of Redefine Meat’s corporate intentions. The company successfully raised $29m in its last funding round back in February, and has received the very public backing of celebrity chef Marco Pierre White, who recently confirmed he would sell the steaks across his restaurants in the UK.
Substance over style Ultimately, however, it does come down to a question of taste. China-based Angel Yeast, for example, recently launched AngeoPro F80, a vegan-friendly, allergen-free, natural-origin yeast protein. Intended as complementary to plant-based protein sources – to meet the growing demand for protein across the globe – it contains properties that can neutralise off-flavours and boost overall taste. Yeast protein is derived from Saccharomyces cerevisiae and,
Ingredients Insight /
www.ingredients-insight.com
crucially, its production process adds food-grade enzymes and processing aids that help the partial removal of non-protein elements of yeast protein products, leading to a build-up of protein concentrate to more than 75%. Its importance as an optimum protein source for food formulations, due to its balanced composition of amino acids and micronutrients cannot be understated either. In short, as a high-quality protein source with high bioavailability; it ranks the same as soybean in terms of nutritional level.
The market for vegan and vegetarian diets now incorporates much more than just fruit and vegetables.
impacts of our animal agriculture-dominated food system were fi rmly recognised on the international stage. We must act together, and we must act now.”
Rachel Dreskin, Plant Based Foods Association
Similarly, as a unique microbial protein, yeast protein not only provides similar nutritional value to animal protein, but also addresses those concerns involving plant-based protein, such as genetic modification and shortage of land resources. Angel Yeast says that not only is it protein content on a par with plant-based protein, it also contains essential amino acids that are nearly double the amount of the WHO and the FAC recommendations.
As Rachel Dreskin, CEO of the Plant Based Foods Association, said ahead of Cop26, moving towards a plant-based food system goes far beyond pleasing consumer wants and needs. In Dreskin’s words: “It is high time that the outsized climate impacts of our animal agriculture-dominated food system were firmly recognised on the international stage, and that a decisive shift towards plants is seen as vital to achieving emissions reduction goals. We must act together, and we must act now.” ●
The percentage of respondents interested in buying meat alternatives according to an Asia-Pacifi c study.
Kerry 85
62%
Antonina Vlasova/
Shutterstock.com
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