Research presented at the Natural Product Expo West trade show on March 10 identified taste, texture and quality as unmet needs in plant-based meat and dairy alternatives.
Now that plant-based alternatives to meat and dairy have been well-established in the marketplace, incorporating plant proteins into baked foods is where the action will be in 2023.
The facility is expected to cultivate mycelium for use in chicken-style cutlets and steak-style fillets at an annual rate of tens of millions of pounds by late 2023.
The investment will support Arkeon’s one-step fermentation bioprocess, which creates protein ingredients by capturing greenhouse gas carbon dioxide and converting it into the 20 proteinogenic amino acids necessary for human nutrition.