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市場調查報告書

植物來源肉:替代加工和成分的評估

Plant-Based Meat: Processing Alternatives and Ingredients Assessment

出版商 Kline & Company, Inc. 商品編碼 931178
出版日期 內容資訊 英文 76 Pages
商品交期: 最快1-2個工作天內
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植物來源肉:替代加工和成分的評估 Plant-Based Meat: Processing Alternatives and Ingredients Assessment
出版日期: 2020年06月30日內容資訊: 英文 76 Pages
簡介

本報告提供植物來源肉 (替代肉) 產品相關調查分析,以現有、新的加工技術為焦點,市場動態概要,成分評估,目前市場企業等相關的系統性資訊。

目錄

簡介

摘要整理

植物來源肉 (替代肉) 市場概要

加工技術

  • 蛋白質和纖維的混合
  • 微蛋白質的加工技術
  • 新興技術
  • 其他技術
目錄

This report will provide a detailed assessment of existing and new processing techniques used for plant-based meat products. The report's focus is on the science and technology of plant-based meat, coupled with an overview of market dynamics and an ingredients assessment, as well as an analysis of current market participants.


Regional Coverage: Global Perspective.


Scope:

  • Plant-based market overview
  • Traditional proteins being used
  • New proteins being used due to concerns over traditional proteins
  • Other ingredients including flavors and colors
  • Assessment of current and emerging processing technologies
  • Extruder suppliers

IN COLLABORATION WITH:

Wageningen Food & Biobased Research, part of Wageningen University & Research, develops insights and technologies that support companies, governments, and other research institutes in creating innovative solutions for a healthier, more sustainable and prosperous world. It partners in the creation and production of healthy and tasty foods, of truly sustainable food chains, and in developing chemicals and materials that use biomass instead of fossil resources. Its in-depth knowledge of the entire chain, from raw materials through processing to end product, drives this approach.

Table of Contents

Introduction

Executive Summary

Plant-Based Meat Market Overview

Processing Technologies

  • Extrusion
    • Low-moisture extrusion
    • High-moisture extrusion
    • Post-process of the extrudate
    • Extrusion suppliers
  • Mixing of proteins and fibers
  • Process technology with microprotein
  • Emerging technologies
    • Shear cell
    • 3D printing
  • Other technologies
    • Electrospinning of proteins
    • Freezing