New Protein Frontiers: Fermentation in Meat Alternatives

December 2022

Global demand for meat alternatives is rising as health and sustainability concerns push more consumers towards meat reduction. This report examines how the use of fermentation can push the boundaries of innovation, offering numerous opportunities in improving the profile of meat alternatives. It also considers the challenges that the industry is facing and highlights the factors that can accelerate the democratisation of fermentation-derived alternatives.

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Key findings

US remains the biggest market for meat alternatives

Despite a dramatic sales slowdown, the US remains by far the biggest market for meat and seafood substitutes due to the sheer number of brands and products available. The products are also more widely available in grocery retail outlets as well as large foodservice chains such as Burger King. Despite the regulatory restrictions, the country is more open to newer methods of producing meat alternatives.

Increased number of flexitarians globally boosts demand

Demand for meat alternatives is highly driven by meat reducers or flexitarians and to a lesser extent by the growing but still niche number of vegans or vegetarians. While taste remains a crucial factor that has been discouraging purchases; to improve the profile of meat alternatives, fermentation is currently gaining attention as a method that can better replicate the mouthfeel of meat substitutes.

Health and sustainability remain motivators

Health and environmental concerns are among the biggest drivers behind consumption of meat alternatives. Fermentation-derived meat alternatives have the potential to address these concerns as manufacturers claim that they are less processed, carry a shorter ingredients list and require less environmental resources such as arable land to be produced than other products in this space.

Manufacturing capacity remains small

While there is great potential for meat alternatives made from fermentation, there are still challenges to be overcome. These include high unit prices, limited manufacturing capacity and lack of scalability; as well as the fact that the majority of players within this space remain at pilot stage. Regulatory restrictions need to be overcome to ensure global expansion and widespread availability.

Growth opportunities

Meat alternatives made through fermentation can achieve strong growth if market conditions are favourable. B2B partnerships and public funding can also play a crucial role in scaling up the production of fermentation products as their growth potential is revealed. By region, China offers great potential for growth as the country struggles to feed its growing population without relying heavily on imports.

Scope
Executive summary
Global growth forecast for meat and seafood substitutes
Health concerns drive growth of meat and seafood substitutes
Plant-based meat alternatives show mixed results in their biggest US market
Environmental benefit of meat alternatives increases their appeal
Meat alternatives can be made with differing fermentation techniques
Traditional fermentation for whole cuts
Biomass fermentation is already a market leader
Precision fermentation looks to B2B opportunities
Taste remains a challenge for meat alternatives that fermentation can overcome
Innovation is focused on fats to improve the sensory appeal of meat alternatives
Case study: Eat Meati leverages mycelium to produce whole cuts of meat alternatives
Fermentation can boost the nutritional value of meat alternatives
Health credentials of fermented meat alternatives are widely communicated
Case study: Nature’s Fynd expands its portfolio and retail presence
Fermentation in meat alternatives could reduce global warming
Production of fermented meat alternatives can better weather climate change
Fermentation has the potential to help secure food supply and tackle global hunger
Fermentation could improve supply chain transparency and food safety
Case study: Solar Foods feeds microbes with thin air to produce protein
Price remains an obstacle compared to “mainstream” proteins
Regulations pose a challenge to meat substitute brands reaching consumers
Customer acceptance - mind over matter
Many of the “new wave” remain in pilot phase with limited manufacturing capacity
China represents an untapped market with large potential
Public funding for fermentation-derived meat alternatives soars globally
Seafood alternatives is a significant white space in fermentation
Case study: Aqua Cultured Foods plans to offer a wide range of seafood alternatives
B2B partnerships can accelerate production and lead to cost efficiency
Industry players form the Fungi Protein Association
Key findings

Staple Foods

NOTE: Couscous, polenta and quinoa are excluded from staple foods.

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