Novel foods regulation poses a significant obstacle in the meat alternatives sector, according to Leonie Jahn, co-founder of MATR Foods. The stringent approval process in Europe severely limits the scope and pace of innovation, hindering the viability of business plans. Additionally, universities face difficulties securing funding for essential toxicological studies to ensure the safety of the developed food. Jahn emphasizes the importance of food safety, particularly considering the contamination risks associated with fungi.
The global landscape, however, presents contrasting opportunities with faster processes in Asia and North America. Europe finds itself falling behind, as evidenced by the recent approval of two cultivated meat products in the United States. Staffan Hillberg, chairman of Millow, concurs that Europe’s novel foods process could be improved. The current process is time-consuming and expensive, leading many companies to opt for the safer route, using mycelium strains that are not classified as novel foods.
Undoubtedly, there exists immense untapped potential in millions of unexplored fungal strains, offering exciting opportunities for innovation in the food and ingredient industry. Fungus and mycelium, with their diverse characteristics, can enhance flavor, texture, nutritional qualities, and even color in meat analogues. The advantage lies in their production without the need for additives or extensive processing.
However, the meat alternatives market faces its own set of challenges, similar to the dairy alternatives category. To counteract the slowing growth in this sector, the focus should be on building a robust ecosystem encompassing ingredients, infrastructure, investment, services, and manufacturing capabilities that align with consumer needs and preferences. Edwin Bark, senior vice president at Redefine Meat, believes that offering a wider variety of meat alternatives is essential. Consequently, there is a need for greater quality and versatility in the category to cater to different dishes and culinary cultures.
Furthermore, collaboration and innovation across the entire value chain are crucial to enhance the quality of the industry. Bark emphasizes the need for new proteins, binding systems, and processes that deliver better textures and more complex structures. The challenge at hand requires a collective effort from the value chain, as no single company can address it adequately. A competitive environment would actually benefit the entire plant-based meat industry by driving its penetration.
In conclusion, overcoming the obstacles presented by novel foods regulation and fostering collaboration and innovation throughout the value chain are essential steps in propelling the growth of the meat alternatives sector. These measures, coupled with the development of a broader range of high-quality products, will pave the way for its sustained success.