Technologies driving the next generation of plant-based meats and alternative proteins.
- High-Moisture Extrusion (HME) & Texturization
- Mechanical and thermal processing that turns plant proteins (soy, pea, fava bean) into meat-like textures.
- Used in burgers, nuggets, sausages, and seafood alternatives.
- Flavor & Fat Emulation Technology
- Uses AI, data modeling, and food chemistry to simulate animal fat and flavor reactions (e.g., Maillard reaction).
- Techniques include microencapsulated coconut oil and structured sunflower oil for juiciness.
- Fermentation & Cellular Agriculture
- Uses microbes (yeast, algae, fungi) to create new proteins, dairy analogs, and egg replacements.
- Examples: Perfect Day (dairy protein), The EVERY Company (egg white protein).
- 3D Food Printing
- Advanced food printers layer plant-based materials to replicate texture, shape, and marbling of meat.
- Allows for customized nutrition and design.
- Nutritional Fortification Technology
- Adds missing nutrients such as Vitamin B12, Iron, Zinc, Omega-3 from plant sources to match animal-based nutrition.
