In the pursuit of cost reduction within the plant-based food industry, two primary concerns must be addressed: ingredient costs and processing costs. Animal feed, while containing similar proteins to those used in plant-based meat, lacks the same nutritional benefits, making it an inadequate solution for cost savings. However, utilizing plant proteins to substitute for other components in plant-based meat can help decrease expenses as some plant proteins can mirror the functionality of pricey additives.
Many plant-based proteins are utilized in both animal feed and plant-based meat products, such as soya bean, pea protein, and fava beans. Nevertheless, feed-grade proteins are not suitable for human consumption. Despite certain regions such as the Netherlands achieving price parity between plant-based and meat products, challenges still persist due to factors like subsidies favoring the meat industry. Food scientist Anthony Warner suggests focusing on tackling processing costs and ingredient costs as potential solutions.
Although feed-grade plant proteins are more affordable and produced in larger quantities compared to food-grade proteins, they are not fit for human consumption. The quality of feed-grade crops is typically lower than those intended for direct human consumption, with additional processing required to enhance protein levels and functionality, leading to higher costs. This results in the nutritional content being insufficient for human consumption.
Plant proteins have the potential to serve various roles in the production of plant-based meat, including acting as natural emulsifiers, gelling agents, and delivering structure, color, and flavor. Analyzing a wide range of proteins to establish their functionalities can lead to enhanced plant-based formulations with cleaner labels. Certain proteins like pea, potato, sunflower, fava, and soya have shown promise in replacing expensive additives, with some successfully replacing egg proteins.
The utilization of plant-based proteins extends beyond meat and dairy analogues, with companies exploring innovative uses like texture improvement in meals using pea protein or fortifying products like cereal bars with chickpeas for added protein content. Transitioning to a plant-based protein approach in food production offers potential cost savings and sustainability benefits amidst increasing consumer interest in eco-friendly and sustainable products within the food and beverage industry.
