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5/30/2019
Past, Present and the Future of Plant-Based Meat
Dariush Ajami
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Conducted by U. Michigan’s Center for
Sustainable Studies, a leader in
independent, peer-reviewed LCA analyses
Pre-historyEarly Humans
Agricultural Revolution10K to 200 yrs ago700 Million humans
Industrial RevolutionLast 200 yrs7.7 Billion humans
Plant-Based Meat: A Path to a More Sustainable Future
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Eat What You Love
Removing the animal from the protein production chain simultaneously and
powerfully addresses four major problems attributable to livestock.
Beyond Meat: A Company Out To Change The World
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A Paradigm Shift In How We Define Meat: Composition Vs. Origin
Our scientists and engineers have uncovered the blueprint of animal-based meat and work to rebuild this structure directly from plant-based sources. Meat can be defined by its composition, not its origin.
PHYSICAL STRUCTURE OF MEAT:
PROTEIN 20-25%
MYOFIBRILLAR PROTEIN 60.5%
SARCOPLASMA PROTEINS 29%
CONNECTIVE TISSUE PROTEINS 10.5%
LIPIDS 2-5%
MINERALS 1%
WATER 72-74%
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❖ Muscle is composed of layers of myofibrils which
produce a fibrous structure that is the major
component of meat
❖ Connective Tissue is composed of two proteins:
collagen and elastin. These two proteins provide a
chewy texture to meat
❖ Fat marbling is created by adipose tissue which is fat
deposited within the muscles
❖ These components create a heterogeneous texture
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Plant Protein
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Plant Protein Sources:
❖ First generation
Soy- and Wheat-derived proteins
❖ Second generation
Pea, Brown Rice, Faba Bean, Lentil, Mung
bean, Rapeseed, Potato
❖ Third generation
Oat, Flax, Hemp, Moringa, Duckweed, Quinoa,
Chia, Grass,…
Algae, Mycoproteins, Ag Waste
Syn bio, Insects, In Vitro
Luis A Rubio, et al. DOI 10.1002/jsfa.6250
Protein functionality is affected by many intrinsicfactors:
Protein shape, size, amino acid composition andsequence, the distribution of net charges, the ratiobetween hydrophobicity/hydrophilicity, secondary,tertiary and quaternary structures of the protein as wellas the protein’s capacity to interact with othercomponents in the food system
Extrinsic factors affecting functionalities:
pH, temperature, moisture, chemical additives,mechanical processing, enzymes and ionic strength.
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Wash Soy Beans
Soak Overnight
Dehull
Boil for 30 min
Drain and Cool
Inoculate with Fungal
Fermentation
Wash Soy Beans
Soak in Water (5h)
Grinding with Water
Filter
Heat to Boil then Cool
Add CaCl2/MgSO4
Press
Mill Wheat
Knead to Make Dough
Wash to Remove Starch
Wet Gluten
Simmer
Early Meat Alternatives: Tofu, Tempeh, Seitan
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Spun Soy Isolate: Henry Ford’s dream to change the world
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Texturized Plant Protein
Texturized plant protein is produced by combining
ingredients and applying heat and pressure to texturize
a product in a continuous and uniform process
A) Dry mix-chemical cross linking
B) Screw profile
C) Residence time
D) Temperature
E) Pressure
F) Die design
G) Cooling rate at Die (for HME)
Shear Cell Device
University of
Wageningen
Texturized Soy
protein for Chicken
Application
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Color and Appearance
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Myoglobin, a hemeprotein-chromophore
complex found in muscle tissue, is the
dominant source of red color in animal meat.
Contrary to common belief, there is very little
animal blood (i.e. hemoglobin) remaining in
butchered animal meat.
A Natural color solution (Beet Juice) for red color
of raw plant meat:
Betalains from Beet:
Source of red color for raw color
Stability considerations:
Relatively heat stable
Weak O2 and light stability during shelf-life
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Flavor and Aroma
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Maillard ReactionLipid
Oxidation
Thiamine
Degradation
Reductones
Pyrroles
Furans
Alcohols
Aldehydes
Ketones
Thiols
Aliphatic Sulphur
compounds
Furans
Gas chromatography–
mass spectrometryImage fr. Mottram, J. Braz. Chem. Soc., 1998, 9(3).
Cooking food, develops flavor through chemistry of proteins/amino acids, sugars, fat/lipids
and other nutrients.
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How to Create Plant based meat?
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Understand meat
Replicate with plant-based ingredients
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With Clear Innovation Guardrails
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Simple, plant-based ingredients
• No GMOs
• No Soy
• No Artificial
ingredients
Better-for-you nutritionals Internationally compliant formulas
• Beyond Beef: 25% less sat fat vs.
80/20 beef
• Beyond Sausage 35% less sat fat vs.
leading pork sausage.
Mom-Approved…
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Pea Protein Texturized Pea Protein
Pork Sausage Beyond Sausage
Scanning Electron Microscopy
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Success Criteria for Emerging Plant ProteinsClean taste No Off-note or After-taste
Availability Low Supply Chain Risk
Competitive Price
Nutritional value (Amino Acid Profile)
Functionality
• Organoleptic Color, flavor and odor
• Kinesthetic Texture, mouthfeel, smoothness, grittiness, turbidity
• Structural Elasticity, cohesiveness, chewiness, adhesion, network crosslinking, aggregation, textruisability, fiber formation, extrudability
• Surface Activity Emulsification, foaming (aeration, whipping), film formation
• Hydration Solubility, wettability, water absorption, swelling, thickening, Gelling
• Binding Lipid-binding, flavor-binding
• Rheological Viscosity, gelation
• Enzymatic Coagulation, tenderization
• Synergy Complementarity, blendability
• Antioxidant Off-flavor prevention
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