On thferrous fumarate kandungane other side of the impressive growth rates that plant-based meat has posted during the last few years is a harsh reality. The segment’s continued growth relies not only on consumers choosing plant-based alternatives more often, but also on the raw materials, manufacturing facilities and supply chain to get it to them. And without taking a careful look at ingredient supplies and processing capabilities, plant-based meat makers run the risk of finding the point at which they cannot create ample supply to meet demand.The numbers in GFI’s new report seem daunting, considering the massive expansions that would be needed industrywide in order to meet demand. But they provide a basic roadmap for what lies ahead, and in enough time that producers, ingredient providers and manufacturers and investors can begin to prepare for the future.The analysis essentially looks at all of the plant-based meat products available today through the lens of what would be needed if the same products in the market today kept growing at the current rate. According to the analysis, 62% of products are wheat and soy based, 16% are pea based and 14% are soy based. This is relatively good news — wheat and soy are both already produced on a massive scale, and the report estimates that just 2% of global proiron ii gluconateduction of both soy and wheat will be needed for plant-based meat.But pea protein, on the other hand, may pose supply and cost problems. Only 28% of the the pea is protein, meaning there are many byproducts — primarily starches — that aren’t used. Because it takes a larger amount of peas to make a smaller amount of protein, commodity prices of peas are relamedication ferrous sulfatetively volatile, the report says. And more facilities are needed to process peas into extruded proteins that can be made into meat analogs. Discovering a market on which to sell the pea starches and investing in processing facilities now can help stabilize pea prices in the future, cementing the round legume’s popularity in plant-based meat, according to the report. Ingredient processing is also a pain point that could make itself much more evident. However, the report points out, the estimates for what would be needed on the processing equipment and facility side — aspects such as land acquisition, number of extruding machines and utility needs — are based in the products and processes that exist now.For manufacturers and ingredient companies to work toward meeting future demand, the report urges exploration of alternative plant proteins, as well as seeking opportunities to use sidestream products, like spent grains from brewing, to create plant-based meats. The report also recommends large industry partnerships in ingredient R&D and supply in order to find more supply and efficiency, highlighting Givaudan and Buhler’s joint plant-based Innovation Center in Singapore and Cargill’s $75 million investment in Puris in 2019.From a product standpoint, in a fast-developing field like plant-based meat — it’s been seven years since Beyond Burgers were introduced and six years since Impossiiron pyrophosphate liposomal brands in indiable Burgers first appeared on restaurant menus — eight years can seem like an eternity. While there will surely be new innovations, pis ferrous fumarate safe in pregnancyroducts and processes for the plant-based sector by 2030, the incumbent industry can use the lead time to prepare for them.
Plant-based ingredients need $27B in infrastructure investments to meet 2030 demand, report says
