1. | EXECUTIVE SUMMARY |
1.1. | Report overview |
1.2. | The current meat industry is unsustainable |
1.3. | Plant-based meat |
1.4. | How plant-based meat is made |
1.5. | The explosion in plant-based meat: why now? |
1.6. | Plant-based meat key players: top ten brands in retail |
1.7. | Plant-based alternatives key players: top ten start-ups by funding |
1.8. | US plant-based meat market forecast |
1.9. | Global forecast: plant-based meat |
1.10. | Cultured (cell-based) meat |
1.11. | How is cultured meat made? |
1.12. | Challenges facing the cultured meat industry |
1.13. | The cultured meat industry is growing rapidly |
1.14. | US cultured meat forecast |
1.15. | Global forecast: cultured meat |
2. | INTRODUCTION |
2.1. | An overview of the meat industry |
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. | The problem with seafood |
2.3. | An introduction to plant-based and cultured meat |
2.3.1. | The world is unlikely to become vegetarian |
2.3.2. | Plant-based meat |
2.3.3. | Cultured (cell-based) meat |
2.3.4. | Hybrid products - a happy medium? |
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. | Texture in meat |
3.9. | The taste of meat |
3.10. | The nutritional profile of meat |
3.11. | Nutrient profiles of animal and plant-based proteins |
4. | PLANT-BASED MEAT |
4.1. | Introduction |
4.1.1. | Could plant-based meat be the answer? |
4.1.2. | A definition of plant-based meat |
4.1.3. | What is plant-based meat? |
4.1.4. | A brief history of meat substitutes |
4.1.5. | The explosion in plant-based meat: why now? |
4.1.6. | The growing market for meat substitutes |
4.1.7. | Plant-based meat: not just for vegetarians |
4.1.8. | Industry interest in plant-based meat is growing |
4.1.9. | Major food companies are launching competing brands |
4.1.10. | Fast food has been a major driver for plant-based meat |
4.1.11. | The importance of store placement |
4.1.12. | Health is a major driver of consumer behaviour |
4.1.13. | Is plant-based meat healthy? |
4.1.14. | Taste and texture are key |
4.1.15. | Is plant-based meat a fad? |
4.1.16. | Soy is unpopular |
4.1.17. | Plant-based meat is expensive |
4.1.18. | Price parity with meat is challenging |
4.1.19. | The price of plant-based meat |
4.1.20. | SWOT analysis for novel vegan meat substitutes |
4.2. | Making plant-based meat |
4.2.1. | How plant-based meat is made |
4.2.2. | The challenge of replicating meat protein |
4.2.3. | Texture in meat - challenges of replicating with plants |
4.2.4. | How plant-based meat is made |
4.2.5. | The ecosystem around plant-based meat |
4.2.6. | Thermoplastic protein extrusion |
4.2.7. | Extrusion of plant-based proteins |
4.2.8. | Single-screw and twin-screw extruders |
4.2.9. | Factors in extrusion |
4.2.10. | High moisture extrusion |
4.2.11. | Process improvements in extrusion |
4.2.12. | Extrusion is not the only method: power heating |
4.2.13. | Plant-based meat is not yet an agricultural focus |
4.2.14. | Plant-based meat only uses a few proteins |
4.2.15. | Soy protein |
4.2.16. | Pea protein |
4.2.17. | Wheat protein |
4.3. | Emerging technologies and technological hurdles |
4.3.1. | Fermentation case study: soy haemoglobin |
4.3.2. | Gene editing technology and plant-based meat |
4.3.3. | What is CRISPR? |
4.3.4. | Artificial intelligence in vegan meat substitutes |
4.3.5. | 3D bioprinting and plant-based meat |
4.4. | Industry overview |
4.4.1. | Plant-based products form a $4.5 billion market |
4.4.2. | Plant-based meat key players: top ten brands in retail |
4.4.3. | Plant-based alternatives key players: top ten start-ups by funding |
4.4.4. | Plant-based milk: top ten brands in retail |
4.4.5. | Impossible Foods |
5. | CULTURED MEAT |
5.1. | Introduction |
5.1.1. | Could cultured meat be the answer? |
5.1.2. | Interest in cultured meat is growing |
5.1.3. | Will people eat a cultured burger? |
5.1.4. | Factors impacting consumer acceptance |
5.1.5. | Consumer concerns around cultured meat |
5.1.6. | Consumer acceptance - geographical considerations |
5.1.7. | Cultured meat and religious restrictions |
5.1.8. | The environmental impact of cultured meat |
5.1.9. | Which products will be available first? |
5.1.10. | When will these products be available? |
5.1.11. | Challenges facing the cultured meat industry |
5.1.12. | SWOT analysis for cultured meat |
5.2. | Making cultured meat |
5.2.1. | How is cultured meat made? |
5.2.2. | The four main considerations in cultured meat |
5.2.3. | Choosing the right starter cells |
5.2.4. | Induced pluripotent stem cells |
5.2.5. | Myosatellite cells |
5.2.6. | Myoblasts |
5.2.7. | Growth medium |
5.2.8. | The problem with growth medium |
5.2.9. | Why is growth medium so expensive? |
5.2.10. | What's in basal medium? |
5.2.11. | How cheap could growth medium be in the future? |
5.2.12. | The seven scenarios for growth medium cost reduction |
5.2.13. | Costs under the seven scenarios |
5.2.14. | Are these scenarios realistic? |
5.2.15. | Scaffolds and structures |
5.2.16. | Considerations in scaffolds |
5.2.17. | Bioreactors |
5.2.18. | A cell culture bioreactor must meet these demands |
5.2.19. | Comparison between bioreactors |
5.2.20. | Major types of dynamic bioreactor |
5.2.21. | Packed/fixed bed bioreactors |
5.2.22. | Packed bed bioreactors - the Pall iCELLis bioreactor |
5.2.23. | Fluidised bed bioreactors |
5.2.24. | Hollow fibre bioreactors |
5.2.25. | Disposable bag bioreactors (DBBs) |
5.2.26. | A comparison of single use bioreactors |
5.2.27. | Cell seeding in bioreactors |
5.2.28. | Bioreactor design - lessons from other industries |
5.2.29. | Challenges of scale up |
5.2.30. | Challenges of scale up: the lack of hardware |
5.2.31. | Challenges of scale up: antibiotics |
5.2.32. | Design considerations in a scaled up plant |
5.2.33. | Bioreactor design considerations with scale |
5.2.34. | Cost considerations of scale up - growth media |
5.2.35. | Growth medium cost scenarios with different bioreactors |
5.2.36. | A scaled up cultured meat facility - BlueNalu |
5.2.37. | BlueNalu's scaled up facility design |
5.2.38. | Safety concerns in cultured meat |
5.2.39. | Could genetic engineering help? |
5.2.40. | The unique benefits and challenges of cultured seafood |
5.3. | Industry overview |
5.3.1. | Cultured meat: industry overview |
5.3.2. | The cultured meat industry is growing rapidly |
5.3.3. | Cultured meat: what animal cells are companies using? |
5.3.4. | Geographical distribution of cultured meat companies |
5.3.5. | IP summary |
5.3.6. | IP summary: Memphis Meats |
5.3.7. | IP summary: JUST |
5.3.8. | IP summary: Modern Meadow |
5.3.9. | IP summary: Integriculture |
5.3.10. | IP summary: patent applications |
5.3.11. | The need for collaboration in the industry |
5.3.12. | BlueNalu |
5.3.13. | Memphis Meats |
5.3.14. | Future Meat Technologies |
5.3.15. | Mosa Meat |
5.3.16. | SuperMeat |
5.3.17. | Aleph Farms |
5.3.18. | Shiok Meats |
5.3.19. | Finless Foods |
5.3.20. | Cubiq Foods |
5.3.21. | Integriculture |
5.3.22. | Higher Steaks |
6. | ALTERNATIVE AREAS IN MEAT SUBSTITUTES |
6.1. | Fermentation |
6.1.1. | What is fermentation? |
6.1.2. | Production of proteins at scale through fermentation |
6.2. | Insect protein |
6.2.1. | Industry overview |
6.2.2. | Why eat insects? |
6.2.3. | How are insects used in food? |
6.2.4. | Environmental benefits of using insects for food |
6.2.5. | Will consumers eat insects? |
6.2.6. | Regulation |
7. | REGULATIONS |
7.1. | Chapter overview |
7.2. | EU regulations - Novel Food Regulation |
7.3. | EU Novel Food Regulations: process overview |
7.4. | EU regulations: labelling requirements |
7.5. | EU labelling regulations and plant-based meat |
7.6. | EU labelling regulations and cultured meat |
7.7. | EU regulations: GMOs and GMP guidelines |
7.8. | US regulations: cultured meat |
7.9. | FDA and USDA joint agreement on cultured meat |
7.10. | Labelling regulations in the USA |
7.11. | US standards of identity |
7.12. | The importance of labelling |
7.13. | The Alliance for Meat, Poultry and Seafood Innovation |
7.14. | Cultured meat: similarities and differences between EU and US regulations |
7.15. | Will cultured meat be approved first in Asia? |
8. | INVESTMENTS AND FORECASTS |
8.1. | Investments |
8.1.1. | Investments in plant-based alternatives |
8.1.2. | Investments in cultured meat |
8.1.3. | Investments in cultured meat are growing |
8.1.4. | There is much more money in plant-based meat |
8.1.5. | The pros and cons of rapid investment |
8.1.6. | Is Beyond Meat's growth sustainable? |
8.1.7. | Major food companies are acting |
8.1.8. | Mergers and acquisitions in plant-based alternatives |
8.2. | US forecasts |
8.2.1. | Plant-based milk as a model for plant-based meat |
8.2.2. | Plant-based meat substitutes by category |
8.2.3. | Half of chicken in the US is unstructured |
8.2.4. | US unstructured meat consumption |
8.2.5. | US unstructured meat market forecast |
8.2.6. | US plant-based meat market forecast |
8.2.7. | US cultured meat forecast |
8.3. | Global forecasts |
8.3.1. | China's problem with meat consumption |
8.3.2. | China and meat alternatives |
8.3.3. | Plant-based meat forecast: China |
8.3.4. | Europe and meat alternatives |
8.3.5. | Plant-based meat forecast: Europe |
8.3.6. | Cultured meat forecast: China and Europe |
8.3.7. | Global forecast: plant-based meat |
8.3.8. | Global forecast: cultured meat |
9. | APPENDIX - FORECASTS WITH DATA TABLES; LIST OF ABBREVIATIONS |
9.1. | US unstructured meat consumption* |
9.2. | US unstructured meat market forecast* |
9.3. | US plant-based meat market forecast |
9.4. | US cultured meat forecast |
9.5. | Plant-based meat forecast: Europe |
9.6. | Cultured meat forecast: China and Europe |
9.7. | Global forecast: plant-based meat |
9.8. | Global forecast: cultured meat |
9.9. | List of abbreviations |