Was this email forwarded to you? Click here to join our community and follow make sure you follow us on LinkedIn | | | Against the backdrop of climate concerns, increasing affluence and greater focus on healthier living, consumers are becoming more mindful about the impact of their food choices on both their bodies and the environment. And this is the promise of the entire “alternative protein” movement. Once the initiative of a few charismatic entrepreneurs who propelled alternative proteins to the front stage, it is now the food industry at large who is looking for innovative solutions to provide a wider variety of such affordable and delicious food options. A first generation of plant-based meat and dairy analogues, whilst claiming resource efficiency, have mostly focused on emulating the taste and texture of their traditional counterparts. Some, like Vox’s editor Kenny Torella even go as far as saying that “the plant-based future of food doesn’t always taste that great”. | MEET THE PLANTEAT INC., WINNER OF THE CARGILL FOOD FOR GOOD AWARD | As a company with the vision to nourish the world in a safe, responsible and sustainable way, Cargill has a deep understanding of the complexity and trade-offs of a purely plant-based supply chain. Through their “Cargill Food for Good Award” they have decided to reward South Korea-based The PlantEat Inc. for their capacity to take the plant-based meat & dairy sector to new heights. | | The PlantEat Inc. has developed a proprietary data-driven plant-based food development system, called P.A.M.S., which they have already used to formulate and commercialize plant-based chicken and milk products The P.A.M.S can find matching ingredients for alternative foods and this in-silico system is 10,000 times more efficient in generating formulations than in-situ, with a triple focus on taste, nutrition and affordability. An important additional building block of their offer is also a new variety of soybean, the “Hayoun” soybean, that boasts no allergenicity, no beany taste, and no anti-nutritional factors. Partly vertically integrated, they have already used this soybean protein in mayonnaise, crackers and milk alternatives that are available in the online and offline food market in South Korea under the Eat’s Better brand. | Representing Cargill’s jury panel for the award, Francesca Kleemans, Managing Director of Cargill Cocoa and Chocolate Asia-Pacific explained, “The PlantEat Inc. stood out from among the outstanding pool of entries we received with its innovative data-driven plant-based food development system that is able to formulate alternative foods recipes faster and more accurately." | |
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