植物由来の肉：代替加工と成分の評価

当レポートでは、植物由来の肉 (代替肉) 製品について調査分析し、既存・新規の加工技術に焦点を当てて、市場力学の概要、成分評価、現在の市場企業などについて、体系的な情報を提供しています。

目次

イントロダクション

エグゼクティブサマリー

植物由来の肉 (代替肉) 市場概要

加工技術

• タンパク質と繊維の混合
• マイクロタンパク質による加工技術
• 新興技術
• その他の技術

This report will provide a detailed assessment of existing and new processing techniques used for plant-based meat products. The report's focus is on the science and technology of plant-based meat, coupled with an overview of market dynamics and an ingredients assessment, as well as an analysis of current market participants.

Regional Coverage: Global Perspective.

Scope:

• Plant-based market overview

• Traditional proteins being used

• New proteins being used due to concerns over traditional proteins

• Other ingredients including flavors and colors

• Assessment of current and emerging processing technologies

• Extruder suppliers

IN COLLABORATION WITH:

Wageningen Food & Biobased Research, part of Wageningen University & Research, develops insights and technologies that support companies, governments, and other research institutes in creating innovative solutions for a healthier, more sustainable and prosperous world. It partners in the creation and production of healthy and tasty foods, of truly sustainable food chains, and in developing chemicals and materials that use biomass instead of fossil resources. Its in-depth knowledge of the entire chain, from raw materials through processing to end product, drives this approach.

Table of Contents

Introduction

Executive Summary

Plant-Based Meat Market Overview

Processing Technologies

• Extrusion
  • Low-moisture extrusion
  • High-moisture extrusion
  • Post-process of the extrudate
  • Extrusion suppliers

• Mixing of proteins and fibers

• Process technology with microprotein

• Emerging technologies
  • Shear cell
  • 3D printing

• Other technologies
  • Electrospinning of proteins
  • Freezing