With the goal of “achieving carbon peaking by 2030 and carbon neutrality by 2060”, reducing carbon emissions has become an important topic of concern in the industry.
As a new product, “plant protein” has become a leader in carbon reduction. Now, eating a low-fat diet once or twice a week and trying plant-based meat burgers and plant-based chicken nuggets when ordering food is not new to many young people in first- and second-tier cities. In the context of the national dual-carbon strategy, can plant meat enter more people’s daily lives as a new force for carbon reduction? How much does the development of the plant meat industry match the policy? What are the advantages of plant-based meat for carbon reduction? What is the current status of “carbon reduction” in the plant meat industry, and what are the development prospects and challenges?
First, plant meat policy opportunities
In order to do a good job in the development path of carbon reduction, catering enterprises are also actively embracing the new ingredient of plant meat and strengthening the willingness to cooperate with plant meat enterprises. Because plant protein can be rich in dietary fiber, 0 hormones, 0 cholesterol and other health attributes, it can provide consumers with a healthy, nutritious and delicious high-quality protein product experience.
In China, more than 100 brands and our Arrow cooperation customers, but also the local plant meat brand “Week Zero” has established cooperation, plant meat products covering 37,000 stores across the country, cooperative brands include KFC, Luckin, Heytea, Dicos and other well-known brands, plant protein trend has swept well-known brands. More and more consumers are beginning to understand and accept plant-based meat. With the help of Internet dissemination, the concept of plant-based diet has gradually become popular.
Second, the nutritional value of plant meat
In the future, plant protein will coexist and complement meat protein to meet the protein needs of tens of billions of people around the world. However, at present, there is still a lot of room for optimization of plant meat, such as taste, price, etc.
Opening up the “last mile” of the industry depends on the continuous iteration of plant protein technology. According to “Week Zero”, the brand’s technology has reached the stage of “whole meat shaping” and achieved a breakthrough in texture. Using this technology, “Week Zero” launched the “Week Zero Master Black Pepper Plant Beef”, cut into ham, beef slices and other meals and meal market, the product taste is the standard Parsque beef, but can do without adding nitrites, nor add any preservatives, 0 cholesterol, 0 trans fatty acids, high protein, low fat and other advantages.
Li Jian, a professor at the School of Food and Health at Beijing Technology and Business University, said: “Improving flavor and texture is the key to improving the quality of plant protein foods, and the two directly affect consumer acceptance. In the future, it is necessary to develop plant protein food-specific protein raw materials, enrich protein types, develop plant meat-specific seasonings, realize the natural release of flavor, and study the precise regulation mechanism of protein structure, optimize the processing process of plant protein organization, and refine the whole meat form of products, so as to meet the consumption habits of Chinese. Healthy and efficient improvement of the flavor and texture characteristics of plant protein foods. ”
Technology-driven will be the core driving force behind the development of the plant meat industry. We Shandong Arrow Machinery Co., Ltd. introduced advanced technology, using the principle of twin screw extrusion puffing, and gradually entered China’s plant meat market.
