The market for innovative foods such as plant-based meat and eggs and dairy substitutes is growing rapidly. According to Deloitte estimates, global plant-based meat sales will reach $12 billion in 2020 and are expected to reach $30 billion in five years. Experts predict that soon Russians will be eating egg whites and veggie steaks with chickpeas for breakfast.
Russian Deputy Prime Minister and Minister of Industry and Trade Manturov said when attending the Innofood International Food Industry and Agricultural Innovation and Technology Forum that the government should support this development direction and human beings should also change their attitudes towards alternative meat products. He said he himself was “still adapting” to recommendations by manufacturers to replace animal protein with plant protein. Burgers with vegetable patties made from vegetable and chickpea concentrate were on display at the show.
Indeed, modern technology combined with boundless imagination can work wonders. Russian companies have been working on developing vegetarian eggs with a yolk-like substance in the “egg shell”. The 3D-printed plant-based meat from Israeli company Redefine Meat is indistinguishable from regular beef. To this end, scientists developed a computer program to study the structure of meat, developing a method for making plant-based meat based on chickpeas. Through the layer-by-layer accumulation of so-called “bioprinted” organismal tissue, its structure can be controlled, the tissue can be filled with fat and water, and smell and taste can be added, so that the finished product can be as close as possible to real meat. Spain is also developing a technology to produce 500 kilograms of plant-based meat per hour.
The Innofood Forum also showcased R&D achievements in the field of 3D printed food and projects to produce ingredients that Russia has not been able to produce so far. According to data from the World Economic Forum, plant-based meat will account for 10% of the meat market by 2029 due to advances in food technology.