Jorge Ruiz Carrascal, University of Copenhagen

Protein of the future - Innovation and tendencies Tuesday October 27, 2015

The meat of the future

Jorge Ruiz CarrascalDairy, Meat and Plant Product Technology

Dpt. Food Science

2 of 22Jorge Ruiz CarrascalJorge Ruiz Carrascal

The meat of the future or the future of meat??


Main factors affecting meat consumption in S.XXI

Trends (some)

Conclusion and discussion

OUTLINE

Analogues

New meats

Side streams

Safety (and shelf life)

High quality products

Healthy

Organic

Convenience



Sensory

Tradition

Demand for proteins

Nutrition (Fe Zn B1 B2 B3 B12)

Trends (i.e.: paleo)

Convenience

+ -

Environment

Health

Animal welfare

Trends (i.e.: vegan)

New foods

Price



Mapping supply and demand for animal-source foods to 2030. FAO, 2011


ANALOGUES: “PLANT MEAT”

INGREDIENTS

Soya protein

Mushroom

Wheat gluten

Egg albumen

Carbohydrates and gums

Flavouring and others

Problems

• Sensory

• Price

• “Instead of meat”

Leghemoglobin


ANALOGUES: “LAB MEAT”

Van der Welle & Tramper (2014) Trends in Biotechnology, 32, 294


ANALOGUES: INSECTS

H.S.G. Tan et al. / Food Quality and Preference 42 (2015) 78–89


New meats

Traditionally low value cuts


Side streams


Side streams

F. Toldrá et al. / Meat Science 92 (2012) 290–296


Safety


Improving fatty acid composition of fresh meat though dietary means (difficulties to tune

up composition in fresh meat by other means)

Addition of compounds with health promoting properties to meat products (fatty acids,

fiber, antioxidants, proteins, pro- and pre-biotics, fitosterols, vitamins…)

Reduction of potentially harmful compounds in meat and meat products (salt, nitrites,

phosphates, sulfites…)

Improvement in the processing of meat products aiming for more nutritious or healthier

meat products (optimized time/temp for: better protein, keep vitamins, reduced polycyclic

aromatic hydrocarbons, reduced heterocyclic amines, reduced AGEs…)

“Healthier” meat and meat products


“Healthier” meat and meat products


Organic meat and meat products



Price

Land

Environmental impact ?

Regulations for products

Sensory ??

Issues


High quality products (delicatessen)


Convenience


Convenience: snacks


Global meat consumption will most likely rise

Tradition will prevail, but…

Increase in some other categories; keywords: convenience, organic,

protein, snack, taste, health, xx-free

Important challenges, but great opportunities for the processing

sector

CONCLUSIONS


THANK YOU VERY MUCH

JORGE RUIZ

Dairy, Meat and Plant Product Technology

Department of Food Science

University of Copenhagen

Rolighedsvej 30

1958 Frederiksberg C

Denmark

Jorge Ruiz Carrascal, University of Copenhagen

Food

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