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Similaire à Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Cell-Based Foods
Similaire à Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Cell-Based Foods (20)
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Boulder Startup Week 2019: The Future of Food: Innovation in Plant-Based & Cell-Based Foods
- 1. Copyright 2018 Good Food Institute. All rights reserved. The Future of Food: Innovation in Plant-Based & Cell-Based Foods Boulder Startup Week David Welch
- 2. The Good Food Institute We work as a force multiplier, bringing the expertise of our departments to the rest of the world.Science and Technology Advancing and open-sourcing the foundational science of plant-based and cell-based meat Innovation Helping innovators build successful companies and steering private sector funding toward a sustainable and just food system Corporate Engagement Consulting with the world’s biggest food companies to help them capitalize on opportunities in the rapidly growing plant-based market Policy Advocating for fair regulation of plant-based and cell-based meat and lobbying for governmental investment in sustainable protein R&D UNITED STATES BRAZIL INDIA ISRAEL EUROPE ASIA PACIFIC Accelerating the shift to a sustainable, healthy, and just food system through four key areas of work:
- 3. How do we feed 10 billion people by 2050? 29% land 71% oceanEarth’s surface 71% habitable land 10% glaciers 19% barren landLand surface 77% livestock 23% crops Agricultural land 50% agriculture 37% forests 11% shrubHabitable land 1% urban 1% freshwater 33% Meat & dairy 67% Plant-based food Protein supply Adapted from OurWorldInData.org and based on UN FAO statistics
- 4. Animals are inefficient processors 9 ENERGY CALORIES 1 FOOD CALORIE = 11% CONVERTED
- 5. Animal agriculture is a leading cause of climate change one of the top two or three most significant contributors to the most serious environmental problems Responsible for ~15 % of greenhouse gas emissions – a higher share than transport According to the UN report Livestock’s Long Shadow, the livestock sector is:
- 6. Plant proteins are far more sustainable Source: WRI
- 7. Global Demand for Meat 2005 vs. 2050 (in tonnes) Source: Food and Agriculture organization of the United Nations, ESA Working Paper No. 12-03, p. 131
- 9. Plant-based foods: a $3.7 billion market growing at 17% Source: Nielsen custom defined data set, xAOC + WFM, 52 weeks ending 8/11/18. -10% 0% 10% 20% 30% 40% 50% 60% 70% Creamer Yogurt Cheese Ice Cream and Novelty Meat Milk Butter $%ChgYA Plant-based Animal-based
- 10. This is a consumer shift, not a fad Source: Mintel, 2018; Supermarket News, 3/18/19; Innova Meat substitutes accounted for 14% of global meat launches in the first nine months of 2018, up from 6% in 2013
- 11. Source: Nielsen custom defined data set, xAOC + WFM, 52 weeks ending 8/11/18. Plant-based milk is most the developed category, significant room for growth across categories
- 12. Consumers want to reduce animal-based meat consumption and eat more plant-based foods 39% of Americans are actively trying to incorporate more plant-based foods in their diets 54% say they are ‘currently trying to consume fewer animal-based foods (meat, diary, and/ or eggs) and more plant-based foods (fruits, grains, beans, and/or vegetables)”
- 13. Eight out of ten Millennials eat meat alternatives Sources: Mintel The Protein Report – Meat Alternatives - 2017 Mintel Meals Made with Meat Alternatives Leverage Plant Power October 2017 79% of millennials eat meat alternatives “These numbers, coupled with the size and spending power of Millennials, indicates a strong potential market for meat alternatives in the future.” - Billy Roberts, Sr. Food & Drink Analyst, Mintel 30% eat meat alternatives every day 50% eat meat a few times per week 37% plan to buy more meat alternatives next year
- 14. Visionaries agree: Plant-based is the future “What I was experiencing [Beyond Meat’s chicken strips] was more than a clever meat substitute. It was a taste of the future of food.” -Bill Gates “I believe that in 30 years… all meat will either be clean or plant-based, taste the same and also be much healthier for everyone. “ – Richard Branson
- 15. Big Meat executives are betting on plant-based “In the pursuit of more protein consumption, the majority of that growth in North America will come from plant-based proteins, not animal proteins. We view ourselves as a protein company.” -Michael McCain, Maple Leaf CEO
- 16. Leading food and agricultural companies are driving investment in plant-based and cell-based meat
- 17. Investors are seizing the plant-based opportunity $16.9 B INVESTED +32% DEAL COUNT (2017-2018) 212 COMPLETED DEALS 214 UNIQUE INVESTORS Source: GFI custom PitchBook analysis of plant-based food companies (including fungi) 2010 – 2018 YTD
- 18. The global meat substitutes market is projected to be worth $7.5 billion by 2025 Source: Research and Markets
- 19. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 20. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 21. What is Plant-Based Meat? Plant-based meat products are structured plant- or fungus- derived foods designed to replace animal-based meat either as stand-alone products or within recipes.
- 22. Plant-Based Meat Technology Mind Map PLANT-BASED MEAT TECHNOLOGY CROP ANALYSIS & OPTIMIZATION FUNCTIONAL ANALYSIS TRAIT MAPPING DIGITAL PHENOTYPING HIGH THROUGHPUT BREEDING GENETIC EDITING & ENGINEERING NOVEL INGREDIENTS AGRICULTURAL TECHNOLOGY COMPOSITION & PROCESS OPTIMIZATION COMPOSITIONAL ANALYSIS STRUCTURAL ANALYSIS SENSORY EVALUATION PROCESS OPTIMIZATION CHEMICAL FUNCTION- ALIZATION RAW MATERIAL SOURCING & OPTIMIZATION MECHANICAL FRACTIONATION CHEMICAL FRACTIONATION BIOLOGICAL FUNCTION- ALIZATION MECHANICAL FUNCTION- ALIZATION DISTRIBUTION SUPERMARKET SUPPLY FOOD SERVICE SUPPLY MARKETING POSITIONING JUST-IN-TIME DELIVERY COPYRIGHT 2016 GOOD FOOD INSTITUTE. ALL RIGHTS RESERVED.
- 23. How to achieve tastes and textures that mimic meat?
- 24. Crop Analysis and Optimization Plants provide all the raw materials (proteins, carbohydrates, fats, flavors) for plant-based meats. CROP ANALYSIS & OPTIMIZATION FUNCTIONAL ANALYSIS TRAIT MAPPING DIGITAL PHENOTYPING HIGH THROUGHPUT BREEDING GENETIC EDITING & ENGINEERING NOVEL INGREDIENTS AGRICULTURAL TECHNOLOGY
- 25. Optimize the Crop with the End Product in Mind
- 26. NUTRITION FUNCTIONALITY PERFORMANCE COST PRECISION BREEDING GENE EDITING Optimizing Crops to Improve Raw Materials
- 27. Raw Material Sourcing and Optimization Methods to isolate and functionalize raw materials for plant-based meats CHEMICAL FUNCTION- ALIZATION RAW MATERIAL SOURCING & OPTIMIZATION MECHANICAL FRACTIONATION CHEMICAL FRACTIONATION BIOLOGICAL FUNCTION- ALIZATION MECHANICAL FUNCTION- ALIZATION
- 28. Alternative methods to optimize raw materials Intermolecular protein crosslinking Lipidation Glycosylation Intramolecular protein modification Co-factor attachment Functional group attachment Extrusion 3D printing Biochemical modification
- 29. End Product Composition and Process Optimization Establishing the correct mix of ingredients and processes to create the desired taste, texture, smell, and structure COMPOSITION & PROCESS OPTIMIZATION COMPOSITIONAL ANALYSIS STRUCTURAL ANALYSIS SENSORY EVALUATION PROCESS OPTIMIZATION
- 30. Ingredient Optimization Enhances the Final Product OPTIMIZING FLAVOR AND FUNCTIONALITY IMPROVING TASTE AND TEXTURE THROUGH FAT ENCAPSULATION ENHANCING NUTRITIONAL PROFILES THROUGH BIOFORTIFICATION RECAPITULATING THE CONSUMER EXPERIENCE OF COOKING Biochemistry is transforming plant-based meats
- 31. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 32. Recombinant protein production can be used for high- value ingredients and enzymatic functionalization Lots of room for enzyme adaptation, prospecting, or engineering to functionalize plant protein sources.
- 33. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 34. Non-animal cell culture can provide raw materials Long-term, validated low cost at scale: mycoprotein Moving rapidly towards scale: bacterial protein Still small scale and high cost: algal protein These represent incredibly diverse kingdoms of life with unexplored biosynthetic pathways for natural sources of high-value flavorings, stabilizers, pigments, vitamins, etc.
- 35. CROP OPTIMIZATION RAW MATERIAL OPTIMIZATION COMPOSITION AND PROCESS OPTIMIZATION Data will be central to the next phase of plant-based meat • GENOTYPE • PHENOTYPE • MACRONUTRIENTS • MICRONUTRIENTS • FUNCTIONALITY • PROTEIN STRUCTURING • CONSUMER PREFERENCE • SOIL CONDITIONS DATA COLLECTION AND ANALYSIS
- 36. Source: Datassential, PLANT + CELLULAR 2017 Report Why pursue cell-based meat if plant-based is booming?
- 37. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 38. What is Cell-based Meat? Cell-based meat is genuine animal meat that can replicate the sensory and nutritional profile of conventionally produced meat because it’s comprised of the same cell types arranged in the same three-dimensional structure as animal muscle tissue.
- 39. World Firsts 2013 Prof Mark Post World’s First Cell- based Burger Patty 2016 Memphis Meats World’s First Cell-based Meatball 2019 Shiok Meats World’s First Cell-based Shrimp Dumpling 2017 Finless Foods World’s First Cell-based Fish
- 40. The current landscape for cell-based meat* * Several more companies are in stealth mode or very early formation stages and have not publicly announced themselves.
- 41. Cell-based Meat Production at Scale Phase 2: Tissue Maturation Phase 1: Cell proliferation SAMPLE A small sample of cells is obtained from an animal. Medium Recycling The cells are added to a bioreactor along with cell culture media, which causes the cells to proliferate. CELL STARTER CULTURE Scaffolding Final Product CELLS AT MATURATION Primarily muscle, fat, and connective tissue. Fat Cell Muscle Cell Fibroblast Cell A change in culture conditions pushes the cells to differentiate into muscle, fat, and connective tissue.
- 42. CUSTOM FORMULATION MEDIA OPTIMIZATION STERILIZATION / CERTIFICATION GROWTH FACTOR PRODUCTION CELL HARVESTING MEDIA FILTRATIO N & RECYCLING PERFUSION THROUGH SCAFFOLDING CONTROL SYSTEMS & SOFTWARE TUNABLE AGGREGATION SENSORS & IN-LINE MONITORING PIPING & INSTRUMENT- ATION CELL BANKING, MAINTENANCE, & VERIFICATION SPECIES- RELEVANT CELL LINE ESTABLISHMENT NON-GM IMMORTALIZE- ATION CHEMICALLY INDUCED PLURIPOTENCY TUNABLE HYDROGELS SPUN-FIBER SCAFFOLDS POROSITY / VASCULARIZATION SHAPE DESIGN SUSPENSION MICROCARRIERS SUPERMARKET SUPPLY MARKETING / POSITIONING JUST-IN TIME DELIVERY / DISTRIBUTION FOOD SERVICE SUPPLY DIFFERENTIATIO N TRIGGERS GROWTH FACTOR ENGINEERING STABLE STORAGE & SHIPPING OPTIMIZATION FOR LARGE-SCALE PROLIFERATION SAFETY & GMP CERTIFICATION BIODEGRADABLE MATERIALS COPYRIGHT 2016 GOOD FOOD INSTITUTE. ALL RIGHTS RESERVED. Cell-based Meat Industry Mind Map CELL LINES SCAFFOLDING & STRUCTURING BIOREACTORS CELL-BASED MEAT SUPPLY CHAIN & DISTRIBUTION CELL CULTURE MEDIA
- 43. Cell Line Development Cells can be pluripotent, multipotent, or specialized (such as adult stem cells). Proliferative capacity: the ability to continuously multiply. Stability: exhibiting predictable behavior generation after generation. CELL BANKING, MAINTENANCE, & VERIFICATION SPECIES-RELEVANT CELL LINE ESTABLISHMENT NON-GM IMMORTALIZE- ATION CHEMICALLY INDUCED PLURIPOTENCY STABLE STORAGE & SHIPPING OPTIMIZATION FOR LARGE-SCALE PROLIFERATION CELL LINES
- 44. The cell culture medium is a nutrient broth containing the vitamins, lipids, sugars, and amino acids cells need to grow. It also contains signaling molecules called growth factors. Cell Culture Medium CUSTOM FORMULATION MEDIA OPTIMIZATION STERILIZATION / CERTIFICATION GROWTH FACTOR PRODUCTION DIFFERENTIATION TRIGGERS GROWTH FACTOR ENGINEERING CELL CULTURE MEDIA
- 45. Scaffolding Scaffolds can be biodegradable or integrated into the final product. Porosity is a key trait for ensuring nutrient access to cells in thick tissues. TUNABLE HYDROGELS SPUN-FIBER SCAFFOLDS POROSITY / VASCULARIZATION SHAPE DESIGN SUSPENSION MICROCARRIERS BIODEGRADABLE MATERIALS SCAFFOLDING & STRUCTURING
- 46. Bioreactor and process design Stirred-tank bioreactors are widely used in large-scale suspension animal cell culture. Tissue perfusion bioreactors will require additional engineering for scale-up.CELL HARVESTING MEDIA FILTRATION & RECYCLING PERFUSION THROUGH SCAFFOLDING CONTROL SYSTEMS & SOFTWARE TUNABLE AGGREGATION SENSORS & IN-LINE MONITORING PIPING & INSTRUMENT- ATION BIOREACTORS
- 47. Which technologies will allow for large-scale and low-cost differentiation of cells to meat? ? Proliferation Differentiation ?
- 48. Protein alternatives fit into four categories from a production/cost/infrastructure perspective ANIMAL CELL CULTURE NON-ANIMAL CELL CULTURE RECOMBINANT PROTEINS PLANT-BASED PROTEINS
- 49. Basic infrastructure requirements for all single-cell growth exhibits cross-platform similarities
- 50. Meat alternatives will occur along a spectrum Fully plant-based Fully cell-basedHybrid products Tofu Plant-based burgerw ith cell-based fat Synthetic gelatin C ell-based m eat Im possible burger
- 52. To learn more, get involved, or support our work, visit www.gfi.org. Or contact me: davidw@gfi.org