What is the current status of processing and utilization of plant-based milk beverages and plant-based meat in China?

Plant-based food boom
In 2018, in the “global innovative food field investment transaction projects”, the amount of capital ranked in the top 10 are plant-based food projects, of which the top 8 are plant-based meat and plant protein drinks, the market growth rate reached 17% this year.
Vegetarian burger metallurgical famous Beyond Meat became the world’s first listed company in the field of plant-based food, the first day of the market value rose 163%, immediately ignited the capital and consumer market on the “plant-based food passion, since then the development of plant-based food products has become the focus of attention of the global food industry.
In China, the “six walnuts” brand, famous for walnut milk, launched a new product of room-temperature walnut fermented milk in November 2019 to start the layout of the plant-based yogurt market; the “Magic Claw” brand launched the first oatmeal energy drink, realizing the “coffee + energy + plant-based food”. “Coffee + energy + plant-based” 3-pronged; plant-based snacks ”original bean revival metallurgical brand plowing into the field of plant proteins, the launch of slow-ground dried bean products, to create a series of non-heritage food, and continue to introduce new ideas, etc., from the domestic to the foreign world, plant-based food is ushering in a brand-new era.
Analysis of the current situation of processing and utilization of plant protein resources in China
China is a country rich in plant protein resources, its utilization history has a long history. The main utilization of plant protein can be divided into feed, direct consumption, food and ingredient processing 3 categories.
In the type of food processing products, China’s utilization of plant protein-based food can be subdivided into five categories: ingredients and additives, nutritional protein powder (peptide powder), plant milk beverages, plant-based meat and traditional soybean products. Among them, ingredients and additives, nutritional protein powder (peptide powder), plant-based meat, these three categories of products is a new way of utilization of plant protein resources in China, especially soy protein in China’s functional foods, clinical nutrition plays an important role.
On the other hand, traditional soybean products are one of the important ways of plant protein intake in China, which can not be ignored, providing 1/4 of the daily protein demand of adults, providing rich protein and basic nutritional protection for the reproduction of the Chinese nation.
Current situation of processing and utilization of plant-based milk beverages in China
With the increasing health consciousness of Chinese consumers, plant protein beverages, which are traditionally recognized as having nourishing effects, have become popular.
Prospective Industry Research Institute released the 2017-2022 China plant protein beverage industry market demand and investment planning analysis report shows that in 2016, the revenue of plant-based milk industry was 121.72 billion yuan, with a compound growth rate of 24.5%, and the share of the entire beverage industry increased by 8.79% to 18.69%, and the plant protein beverage industry The growth rate in the next few years is expected to remain above 20%, it is expected that by 2020 the market size of plant protein drinks reached 258.3 billion yuan, accounting for the proportion of the beverage industry continued to rise to 24.2%, the rapid pace of development.
In the processing of beverage types and brands, has formed a series of brands represented by six walnuts, Lulu almond milk, coconut brand coconut milk, etc., and the development is more stable and balanced. While the consumption of coconut, walnut, almond, oats and nuts has been growing steadily, soybeans have always been the first choice for producing plant-based beverages in China, and soy milk and soy milk are indispensable and important beverages on the table of the Chinese people.
Studies show that new soy-based plant-based beverages in China account for 53% of all new product launches, which is higher than the global market size of more than 40%. In recent years, research has found that lactic acid fermentation is conducive to the absorption of peptides and amino acids, promote the growth of beneficial flora, improve immunity, anti-flammability and other effects, thanks to which, the development of plant-based fermented yogurt is also on the rise.
In 2018, Nongfusanquan grandly launched China’s first plant-based soy yogurt products; in November 2019, Saintyear and the French St. You live in cooperation with the listing of French plant-based yogurt; at the same time, the six walnuts were also launched in November 2019, room temperature walnut fermented milk new products, new products continue to push out new, plant protein drinks market continues to enrich. However, at present, the above plant-based yogurt products are rarely seen in the market, but whether their flavor and texture can be accepted by consumers is the key to the success of plant-based yogurt. The development of plant-based meat products and processing technology innovation
As a new type of plant protein ingredients, tissue protein (pulled protein) is now widely used in meat products, frozen food, convenience food, snack food field, including ham and sausage, frozen dumplings, instant noodle seasoning, fishballs, vegetarian chicken, vegetarian meat and so on.
However, for the catering field, how to fully integrate our national consumption and dietary habits, plant source “meat” raw material processing technology for in-depth development, to achieve in the catering industry to the “real meat” alternative, which will be plant source “meat” product development and utilization technology. This will be an important way to develop and utilize the technological innovation of “meat” products.
To realize the long-term development of plant-based “meat” products, it is necessary to master the nature of plant-based raw materials on the quality of the influence of the law, as well as plant-based raw material commodity performance.
Taking peanut tissue protein as an example, it is found that the composition of raw materials directly affects the quality of peanut tissue protein. In the low moisture extrusion process, the fat content of the raw material increases, and the degree of protein organization decreases. Increasing the starch content of raw materials will improve the water solubility of histones, in which branched starch and pregelatinized starch increase the protein solubility of the product.
Taking the research of pulling protein as an example, the finished product of pulling protein with low moisture content is puffed spongy structure and brittle. In the transportation and storage process, it is easy to break, resulting in the reduction of the commercial performance of the product.
On the other hand, when the moisture content of the finished product is high, the risk of microbial growth and reproduction increases, which seriously affects the food safety of the product.
Therefore, how to improve the softness of pultruded protein on the basis of ensuring the food safety of the product is also an urgent problem for pultruded protein enterprises.