Ingredion Believes It Can Solve the Lab-Grown Protein Taste Problem
Alternative proteins, particularly plant-based options, have been gaining traction in recent years. However, one of the significant challenges these products face is replicating the taste and texture of traditional meat. Many startups have attempted to address this issue, but the co-founders of Ingrediome, an Israeli food tech startup, claim they are developing lab-grown protein that not only tastes better but is also significantly more affordable.
The Challenge of Alternative Proteins
One of the main reasons alternative proteins struggle to mimic traditional meat is the absence of fat. Fat plays a crucial role in the texture and taste of meat, making it difficult for plant-based products to replicate. However, Ingrediome’s co-founders, Aviel Even and Michael Kaholi, argue that it’s not just the lack of fat but also the texture of alternative proteins that’s the main culprit.
The Texture Problem
Texture is a result of the way fats, proteins, and water are combined in meat. When these components are mixed together, they create a complex structure that provides the characteristic texture and taste of meat. Ingrediome’s founders claim that their approach addresses this issue by developing recombinant animal matrix proteins made from carbon dioxide.
Recombinant Proteins: A Game-Changer
Recombinant proteins are those that have been manipulated to produce in larger quantities. Ingrediome uses microorganisms to produce these proteins, which are then combined with plant-based ingredients to create a hybrid meat product. The company’s founders claim that their approach not only replicates the taste and texture of traditional meat but also provides a more sustainable and affordable option.
The Production Process
Ingrediome’s production process involves copying the genes responsible for making animal proteins, then teaching microorganisms how to make them using carbon dioxide from the air and natural sunlight as the feedstock. The company uses photobioreactors located on the roof of their office to produce these proteins.
Scaling Up Production
While Ingrediome is still in its early stages, having closed $2.46 million in funding to date, the company’s founders are confident that they can scale up production quickly. They plan to submit a GRAS (generally recognized as safe) notice with the U.S. Food and Drug Administration soon and aim to produce thousands of kilograms of meat per year by 2025 or 2026.
A Breakthrough in Alternative Proteins
Ingrediome’s approach has the potential to revolutionize the alternative protein market. By combining traditional animal proteins with plant-based ingredients, the company can create products that not only taste better but are also more affordable and sustainable. As the demand for plant-based options continues to grow, Ingrediome’s innovative approach could be a game-changer in the industry.
Ingrediome’s Milestones
- Closed $2.46 million in funding to date
- Plans to submit a GRAS notice with the U.S. Food and Drug Administration soon
- Aims to produce thousands of kilograms of meat per year by 2025 or 2026
The Future of Alternative Proteins
Ingrediome’s innovative approach has the potential to disrupt the alternative protein market. By combining traditional animal proteins with plant-based ingredients, the company can create products that not only taste better but are also more affordable and sustainable. As the demand for plant-based options continues to grow, Ingrediome’s revolutionary approach could be a game-changer in the industry.
