表紙
市場調查報告書

食品及飲料產業中蛋白質替代技術開發環境

Innovation Landscape of Protein Alternatives in the F&B industry

出版商 Frost & Sullivan 商品編碼 931793
出版日期 內容資訊 英文 49 Pages
商品交期: 最快1-2個工作天內
價格
食品及飲料產業中蛋白質替代技術開發環境 Innovation Landscape of Protein Alternatives in the F&B industry
出版日期: 2020年03月31日內容資訊: 英文 49 Pages
簡介

全球消費者逐漸認知到,食肉需求的增加推動了畜牧產業生產規模的擴大,這可能導致土地及水資源的過度使用、壓力增加、資源短缺,甚至增加溫室氣體排放。此外,隨著健康意識的提升,取代動物性蛋白質的替代蛋白質 (基於植物、微生物、昆蟲等) 的需求也逐漸擴大。改善替代蛋白質的味覺、口感、偏好性的研發活動也正活絡。

本報告研究全球食品及飲料業界的替代蛋白質相關普及和活用情況展望,彙整整體市場結構、最新情勢 - 動物性蛋白質的需求替代展望 -、按產品類別 (萃取來源) 的產品特性、技術開發、普及趨勢,提供區域技術開發趨勢和展望、未來市場機會可能性和方向性等情報。

目錄

第1章 摘要整理

第2章 替代蛋白質源:簡介

  • 從植物、藻類、昆蟲產生的替代蛋白質取代動物來源蛋白質的可能性
  • 主要替代蛋白質分類方法:根據萃取原材料區分
  • 產量和純度不均:阻礙進一步普及的主要課題

第3章 技術分析:基於植物的蛋白質

  • 植物蛋白質:透過濕式/乾式萃取製程分離
  • 使用廣泛原料開發之基於植物的蛋白質製品
  • 大豆和豌豆蛋白質:植物性蛋白質主要供給來源
  • 小麥也廣獲矚目
  • 利害相關者開發蛋白質萃取的專門製程
  • 利害相關者也在開發具廣泛應用潛力的分離物
  • 考慮使用植物性蛋白質於飲料中

第4章 技術分析:基於昆蟲的蛋白質

  • 昆蟲蛋白質:與動物性蛋白質具有同樣風味輪廓
  • 用於烘焙的昆蟲蛋白質粉末
  • 用於運動營養、能量棒的昆蟲蛋白質
  • 用於動物飼料和食品飲料應用的昆蟲蛋白質

第5章 技術分析:人造肉 (Lab-Grown Meat)

  • 實驗室培養的蛋白質:可根據末端應用的需求進行調整
  • 食品及飲料應用的人造肉
  • 使用幹細胞開發的人造肉
  • 無基因改造開發人造肉的企業登場

第6章 技術分析:基於微生物的蛋白質

  • 藻類蛋白質領導微生物蛋白質研發
  • 零時、烘培食品、飲料應用中的微生物蛋白質
  • 食品及飲料應用中的微生物蛋白質
  • 食品開發的微生物蛋白質
  • 作為成分使用的微生物蛋白質

第7章 創新指標

  • 中國:成為專利申請的領導者
  • 歐洲:成為植物性蛋白質專利活動的中心
  • 亞太地區:領導昆蟲蛋白質專利活動
  • 中國:領導基於微生物的蛋白質智慧財產權相關市場
  • 人造肉相關專利趨勢:2020∼2021年專利活動穩健成長
  • 創投業者:對初創企業的融資積極
  • 全球的合作夥伴和合資企業

第8章 分析師觀點:成長機會

  • 替代蛋白質成長機會:乳製品、Savory食品領域

第9章 主要聯絡資訊

目錄
Product Code: D8F2

Growing Concerns About Health Risks And Increasing Consumer Focus On Wellness Driving Adoption of Alternate Proteins

The rise in demand for high quality protein is driving up livestock production, which can lead to increased pressures in land and water use, possible resource scarcity and even increase in green house gas emissions. Red meat, being a popular choice of protein can potentially cause health issues on regular consumption. In addition, there is a growing interest in healthier food choices of consumers across the globe. These have led to the growing interest for alternative protein sources, such as plant-based, microbial-based and edible insects. These commonly referred as ‘eco-friendly' protein sources, are being touted as viable solutions to current animal proteins and over-farming. These alternative protein sources also serve to fulfill religious and ethical considerations. It is also important to achieve a balance of multiple protein sources to ensure optimum nutrition.

It is also realized that while there is a wide range of alternative proteins being researched, challenges related to taste, texture and palatability still need to be overcome, especially for newer alternatives based on insects and cell culture.

This research service titled “Innovation Landscape of Protein Alternatives in the F&B Industry” discusses the recent developments in alternative proteins with a specific focus to the F&B industry that are being considered as viable alternatives for animal proteins sources.

Table of Contents

1.0 Executive Summary

  • 1.1. Research Scope
  • 1.2. Research Methodology
  • 1.3. Need for Alternative Proteins Driven by Changing Consumer Requirements

2.0 Introduction to Alternative Sources of Protein

  • 2.1. Alternative Proteins Produced from Plants, Algae and Insects Poised to Replace Animal Derived Proteins
  • 2.2. Alternative Proteins are Categorized Based on the Starting Sources Used for Extraction
  • 2.3. Variation in Yield and Purity are Key Challenges that Hinder Widespread Adoption

3.0 Technology Review-Plant-based Proteins

  • 3.1. Plant Proteins are Isolated Using Wet and Dry Extraction Processes
  • 3.2. Plant Protein-based Products Developed Using Wide Range of Sources
  • 3.3. Soy and Pea Protein are Key Sources of Plant Proteins Used for Product Development
  • 3.4. Wheat is Also Gaining Prominence as a Raw Material of Choice
  • 3.5. Stakeholders Developing Proprietary Processes for Protein Extraction
  • 3.6. Stakeholders are Also Developing Isolates with Wide Application Potential
  • 3.7. Plant Proteins are Being Considered for Use in Beverages

4.0 Technology Review-Insect-based Proteins

  • 4.1. Insect Proteins Have a Similar Flavor Profile to Animal Proteins
  • 4.2. Insect Protein Powders Being Used for Baking
  • 4.3. Insect Proteins for Use in Sports Nutrition and Energy Bars
  • 4.4. Insect Proteins for Use in Animal Feed and Food & Beverage Applications

5.0 Technology Review-Cultured/ Lab-Grown Meat

  • 5.1. Laboratory Cultured Proteins can be Tailored as per End-User Requirements
  • 5.2. Lab-grown Meat for Food & Beverage Applications
  • 5.3. Cultured Meat Developed Using Stem Cells
  • 5.4. Companies Developing Cultured Meat Without Genetic Modification are Witnessed

6.0 Technology Review-Microbial-based Proteins

  • 6.1. Algae Proteins Lead in R&D in Microbial Proteins
  • 6.2. Microbial Proteins for Snacks, Bakery & Beverage Applications
  • 6.3. Microbial Proteins for Food & Beverage Applications
  • 6.4. Microbial Proteins for Food Product Development
  • 6.5. Microbial Proteins for Use as Ingredients

7.0 Innovation Indicators

  • 7.1. China Emerging as a Leader in Patent Filing
  • 7.2. Global Patenting Activity for Plant Proteins is set to Shift Towards the European Region
  • 7.3. Asia-Pacific Leads in Patenting Activity for Insect Proteins
  • 7.4. China Leads the Market in Terms of IP for Microbial based Proteins
  • 7.5. Lab-Grown Meat will Experience a Steady Increase in Patenting Trends from 2020-2021
  • 7.6. Venture Capitalists Active on Funding Start-Ups
  • 7.7. Partnerships and Joint Ventures Witnessed Across the Globe

8.0 Analyst's Viewpoint: Growth Opportunities

  • 8.1. Growth Opportunities of Alternative Proteins Lies in Dairy and Savory Application Areas

9.0 Key Contacts

  • 9.1. Select List of Industry Contacts
  • Legal Disclaimer