Carne vegetale 2021-2031: IDTechEx

The plant-based meat market will be worth over $29 billion by 2031

Carne vegetale 2021-2031

Una valutazione tecnologica e di mercato dell'industria della carne vegetale, tra cui tecnologie chiave, attori chiave, considerazioni dei consumatori e previsioni sul mercato della carne vegetale


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In its current form, the global meat industry is unsustainable. It is an inefficient method of producing food that could soon be unable to adequately feed the growing global population, estimated to reach 10 billion by the year 2050. Meat production is also damaging to the environment, contributing to greenhouse gas emissions, dwindling water supplies and environmental pollution.
 
Plant-based meat, meat-like products created from plant proteins could be part of the solution, creating a viable alternative to conventional meat. Sales of plant-based meat products have surged over the last few years, spurred on by increasing consumer awareness around the issues associated with the meat industry and a new generation of realistic plant-based analogues led by Beyond Meat and Impossible Foods. COVID-19 led to a rapid rise in sales in 2020, following disruptions to meat supply chains and growing consumer awareness of the issues facing the meat industry, and the future has never looked brighter for the plant-based meat market. Plant-based meat 2021-2031, a new report from IDTechEx, explores the technical and commercial factors that are shaping the emerging plant-based meat market.
 
Plant-based meat is not a new concept; tofu and seitan have been around for millennia and meat alternative brands such as Quorn and Tofurky have been in stores around the world for decades. However, until recently, these products were primarily targeted at vegetarians, who may have been happy to compromise on quality for ethical or environmental reasons. The most recent generation of plant-based meat products, such as the Beyond Burger and Impossible Burger have aimed to change this, targeting the 95% of consumers who eat meat, but are looking to cut down consumption for health or environmental reasons. These consumers are less likely to sacrifice product quality and, as such, plant-based meat companies have increasingly invested into product R&D to create new plant-based meat products that are almost exact replicas of the real thing.
 
R&D has been accelerated by advances in production technology, such as the twin-screw extrusion technology pioneered by Gardein in the early 2000s, and companies are increasingly looking to emerging technologies to help develop the next generation of plant-based products. Chilean start-up NotCo is employing AI technology to find optimised combinations of ingredients, Israeli company Redefine Meat is using 3D printing technology to create structured plant-based meat products like steaks, and California-based Eat Just used high-throughput screening techniques to find combinations of plant proteins that suit different foods, such as the company's mung bean-based egg substitute.
 
In recent years, investments into the plant-based meat industry have also grown quickly, with over $1.4 billion being raised in funding in 2020 alone. The wider food industry is reacting to this, with companies like Unilever and Nestlé releasing their own plant-based meat brands, and meat companies such as Tyson, JBS, and Perdue acquiring plant-based brands and beginning to rebrand themselves as "protein companies".
 
Nevertheless, the industry does still face challenges that threaten its goal of disrupting the $1 trillion global meat industry. Plant-based meat products generally remain more expensive than their conventional meat counterparts, with cost reduction being a priority for the industry. Further work into optimising product quality is also necessary, particularly regarding plant-based analogues to structured meat products such as steaks and chicken breasts. Finally, the industry has faced resistance from the conventional meat industry, which has pushed regulators to place restrictions on the labelling of plant-based meat products, such as the recently proposed EU ban which threatened to ban producers of vegan dairy analogues from using milk cartons and yoghurt pots to package their products, before it was dropped in May 2021.
 
Despite these challenges, the plant-based meat industry is continuing to grow rapidly and many in the industry are optimistic about the future. Plant-based Meat 2021-2031 provides a comprehensive technical and industry evaluation of the plant-based meat market, based on extensive primary research into the sector. The report explores how plant-based meat is produced, the technical barriers involved, and the novel technologies emerging in the space. It also discusses the consumer and regulatory factors involved in shaping the plant-based meat market, as well as the key players in the industry and the investments raised. Finally, the report contains a ten-year region-based market forecast for the future of the plant-based meat industry, predicting that the global plant-based meat market will be worth over $29 billion by 2031.
 
Key questions answered in this report:
  • What are the sustainability issues facing the meat industry?
  • What is plant-based meat?
  • How is plant-based meat made and what are the key technologies involved in production?
  • Who are the key players in the industry?
  • How has the wider food industry reacted?
  • What are the consumer drivers that have led to the recent surge in sales of plant-based meat?
  • How has COVID-19 affected the plant-based meat industry?
  • What technical and market challenges are facing the plant-based meat industry?
  • How can plant-based meat producers reduce production costs?
  • What are the key opportunities in the plant-based meat industry?
  • How will the plant-based meat market evolve over the next decade?
 
IDTechEx forecasts that plant-based meat will capture a growing share of the global meat market 2031
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Table of Contents
1.EXECUTIVE SUMMARY
1.1.The challenge of feeding a growing population
1.2.Meat is an inefficient source of nutrition
1.3.The environmental impact of animal agriculture
1.4.COVID-19: the latest zoonotic disease stemming from the meat industry
1.5.The world is unlikely to become vegetarian
1.6.A brief history of meat substitutes
1.7.Plant-based meat
1.8.Plant-based meat sales are growing
1.9.The explosion in plant-based meat: why now?
1.10.Challenges of plant-based meat
1.11.The challenge of replicating meat protein
1.12.How plant-based meat is made
1.13.Extrusion: a key technology
1.14.Plant-based meat only uses a few proteins
1.15.Common proteins in plant-based meat
1.16.Common proteins in plant-based meat - key
1.17.Plant-based meat is expensive
1.18.Price parity with meat is challenging
1.19.Health is a major driver of consumer behaviour
1.20.Why don't people eat plant-based meat? Consumer barriers
1.21.Could COVID-19 accelerate the growth of plant-based meat?
1.22.Investments in plant-based meat
1.23.Major investments in plant-based meat companies
1.24.Plant-based meats key players: top ten start-ups by funding
1.25.Plant-based meat market forecast by region, 2021-2031
1.26.Plant-based meat market forecast, 2021-2031, market share of global conventional meat market
2.INTRODUCTION
2.1.The meat industry: an overview
2.1.1.The meat industry - an overview
2.1.2.The American meat industry - an overview
2.1.3.Meat production across the world
2.1.4.Demand in the developed world has stagnated
2.1.5.Demand in the developing world is growing
2.1.6.Chicken is taking the lead
2.1.7.An overview of the seafood industry
2.2.Sustainability issues in the meat industry
2.2.1.The challenge of feeding a growing population
2.2.2.Meat is an inefficient source of nutrition
2.2.3.The environmental impact of animal agriculture
2.2.4.Beef has the highest environmental impact
2.2.5.Public health risks
2.2.6.COVID-19: the latest zoonotic disease stemming from the meat industry
2.2.7.The problem with seafood
2.3.Alternative proteins
2.3.1.The world is unlikely to become vegetarian
2.3.2.A brief history of meat substitutes
2.3.3.Plant-based meat
2.3.4.Impossible Foods
2.3.5.Plant-based meat sales are growing
2.3.6.Challenges of plant-based meat
2.3.7.Structured and unstructured meat
2.3.8.Fermentation derived proteins
2.3.9.Cultured meat
2.3.10.Mosa Meat
2.3.11.Memphis Meats
2.4.Plant-based meat
2.4.1.Could plant-based meat be the answer?
2.4.2.A definition of plant-based meat
2.4.3.What is plant-based meat?
2.4.4.The explosion in plant-based meat: why now?
2.4.5.The growing market for meat substitutes
2.4.6.Veganism is becoming more popular
2.4.7.Plant-based meat: not just for vegetarians
2.4.8.SWOT analysis for novel vegan meat substitutes
3.WHAT IS MEAT?
3.1.Chapter overview
3.2.The structure of meat
3.3.Myocytes or myotubes
3.4.Connective tissue - fibroblasts and chondrocytes
3.5.Adipocytes
3.6.The importance of fat in meat
3.7.The extracellular matrix (ECM)
3.8.The taste of meat
3.9.Texture in meat - challenges of replicating with plants
3.10.The nutritional profile of meat
3.11.Nutrient profiles of animal and plant-based proteins
4.PLANT-BASED MEAT: PRODUCTION PROCESSES AND TECHNOLOGIES
4.1.Making plant-based meat
4.1.1.The challenge of replicating meat protein
4.1.2.What's in plant-based meat?
4.1.3.How plant-based meat is made
4.1.4.The ecosystem around plant-based meat
4.1.5.Production of plant-based meat: flow diagram
4.1.6.Extrusion: a key technology
4.1.7.Thermoplastic protein extrusion
4.1.8.Extrusion of plant-based proteins
4.1.9.Single-screw and twin-screw extruders
4.1.10.Factors in extrusion
4.1.11.High moisture extrusion
4.1.12.Process improvements in extrusion
4.1.13.Challenges in extrusion
4.1.14.Extrusion is not the only method: power heating
4.1.15.Shear cell technology
4.2.Plant-based proteins
4.2.1.Plant-based meat is not yet an agricultural focus
4.2.2.Plant-based meat only uses a few proteins
4.2.3.Soy protein
4.2.4.Pea protein
4.2.5.Wheat protein
4.2.6.Common proteins in plant-based meat
4.2.7.Common proteins in plant-based meat - key
4.2.8.Combinations of plant proteins
4.2.9.Plant proteins used in major retail brands
4.2.10.Mycoprotein
4.2.11.Novel plant proteins
4.2.12.Eat Just: a turbulent history
4.2.13.Plant-based meat: beyond the burger
4.3.Emerging technologies
4.3.1.Fermentation case study: soy hemoglobin
4.3.2.Crop optimisation for plant-based meat
4.3.3.Gene editing technology and plant-based meat
4.3.4.What is CRISPR?
4.3.5.Artificial intelligence in vegan meat substitutes
4.3.6.Structured plant-based meat
4.3.7.3D printing plant-based meat
4.3.8.Mycelium
4.3.9.Atlast Food Co.
4.3.10.Plant-based/cell-cultured hybrid products
4.3.11.Plant-based/conventional meat hybrids
4.4.Cost reduction in plant-based meat production
4.4.1.Plant-based meat is expensive
4.4.2.Price parity with meat is challenging
4.4.3.The price of plant-based meat
4.4.4.Cost reduction in plant-based meat
5.CONSUMER AND REGULATORY ASPECTS
5.1.Consumer factors
5.1.1.Health is a major driver of consumer behaviour
5.1.2.Consumer perceptions of plant-based meat
5.1.3.Why don't people eat plant-based meat? Consumer barriers
5.1.4.Is plant-based meat healthy?
5.1.5.Taste and texture are key
5.1.6.Is plant-based meat a fad?
5.1.7.Soy is unpopular
5.1.8.The impact of COVID-19 on plant-based meat
5.1.9.Plant-based meat and COVID-19: consumer perceptions
5.1.10.Could COVID-19 accelerate the growth of plant-based meat?
5.2.Regulatory aspects
5.2.1.EU labelling regulations and plant-based meat
5.2.2.Labelling regulations in the USA
5.2.3.US standards of identity
6.THE PLANT-BASED MEAT INDUSTRY
6.1.Investments and markets
6.1.1.In the US, plant-based products form a $7 billion market
6.1.2.Plant-based milk as a model for plant-based meat
6.1.3.Investments in plant-based meat
6.1.4.Major investments in plant-based meat companies
6.1.5.Plant-based meats key players: top ten start-ups by funding
6.1.6.Plant-based meat substitutes by category
6.1.7.2020 saw numerous product launches
6.1.8.Plant-based meat key players: top ten US retail brands
6.1.9.Industry interest in plant-based meat is growing
6.1.10.Major food companies are acting
6.1.11.Major food companies are launching competing brands
6.1.12.Mergers and acquisitions in plant-based alternatives
6.1.13.Fast food has been a major driver for plant-based meat
6.1.14.The importance of store placement
6.2.Regional considerations
6.2.1.Unstructured meat dominates the US conventional meat market
6.2.2.China's problem with meat consumption
6.2.3.China and meat alternatives
6.2.4.Europe and meat alternatives
7.MARKET FORECASTS
7.1.Plant-based meat market forecast by region, 2021-2031
7.2.Plant-based meat market forecast, 2021-2031, structured vs. unstructured meat products
7.3.Plant-based meat market forecast, 2021-2031, market share of global conventional meat market
7.4.Conventional meat production forecast by region
7.5.Global conventional meat production forecast by animal
7.6.Global conventional meat market forecast by region
7.7.Global conventional meat market forecast by animal
8.APPENDIX: DATA TABLES
8.1.Plant-based meat market forecast by region, 2021-2031
8.2.Plant-based meat market forecast, 2021-2031, structured vs. unstructured meat products
8.3.Conventional meat production forecast by region
8.4.Conventional meat production forecast by region
 

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Report Statistics

Slides 210
Forecasts to 2031
Published Jun 2021
ISBN 9781913899561
 

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