Is the future of food eatereh a (aioes AC eres S28 inetdChanging consumer tastes—due to.concerns over health, the environment, and animal welfare— have made way for growth in the alternative-proteins market So which ones could really replace meat? We explore some alternative proteins. McKinsey Sd Oo inetdeed pec Soy protein ere) ye ial ones err aa woe PEM Cech Klute Cut Care src atria eel ao Ce Ruan eceeeceuReless Mea amino acid balance for all alternative proteins and a DORON Mur ene Roca ocue Taw cas g Roe ue nr eer er TCS eee Sen Ro Uu noe Raa od eo impact as a nitrogen-fixing crop and a low price PORE Teese ee a ce Challenges @ Soy is generally a GMO, so perceptions may be. Eile oR Bu Dees mea lla gee ree ace one e ee CNet Ceara etre ais Cece en Rem Ce ay eee eas WO ios & Company See eee emery cea) Ceo effect or GMO 0 O ° Taste Clean taste; versatile ingredient Protein digestibility era) i cord 0.96 3 . Mara Ms Nas] ey Pee euna ricProduct nature ey Sold either as a concentrate 65% prepared through dry fractionation or an isolate at 85% protein through wet fractionation. atic eur Nao Its minimal beany flavor makes it versatile, but it has a lower score than soy on amino acid balance ere atte cis ® Cee RCO ngs oT cn Ree ee ec fete eee eet see sees a aoe an Peete ee Orne aaa eae ae tan et Pea EC | a cee ete Rie, declined by 2% over the same period. Challenges @ ete POT cea) them for protein leads to a high volume of by-product, St aa eon eer eng ee ere ue eee a Peete ae ett canes ee ae ae ei tn WO ios & Company ye ial ones Safety perception TA MMOL te) Rime Oma ege acl Er Wee 5.0 Taste Slight beany taste must be masked Protein digestibility era) ar cero OW 72a . ead Ney rg Pee euna ricSci) ee ye ial ones Product nature ) Sold as whole or milled as flour containing up to 25 ere CM eC eee Pere tac Functionality Lom A eee ccc Fre riser Cetera aE eM G vel BT ee Reeve eco act Tamim Uccis g The most efficient in conversion of feed into edible weight, requiring 2.3 kg of feed to 1.0 kg of live Pr eae eos ey agricultural by-products. Chicken (2.3 kg), pork (5.0 kg), and beef (8.8 ka) all call for significantly more col Challenges @ Production is currently costlier ($4 to $5 a pound) Gene a ee ee eae Pen AeA ge acme Seen mec eet Meee mor ot Matas ‘he taste is a barrier for adoption. WO ios & Company emery cea) 41.0 See eee Potentially allergenic Taste ue eoCe UO TCS rae eeeeseae aE Protein digestibility era) ar cero (ws) or Oy ead Ney ha eeuee Product nature © eT Crate aM et eee its whole form typically without going through Peer cee eee en ee eceaecce Functionality %, Le CRE Te aucohiuies pace Cute Pulse Cok oem MSc Cou ole io Oi ee ena Ch ee Cee Sut aie Toa cas +g Prete ES hace Ceca ecco Seneca tce cy Europe and is growing in the US market. The food industry is selecting new strains and using gene- eer ome NaC Tet sas releases acne seca ect) Piteestioe gee vace nes (enrllcile(-om |) ee eM CM ees ACES recent legal settlement required labeling to explicitly re Ts RRC SMEARS eC oN EU ste eta aeaetet Tits fete WO ios & Company Safety perception TA MMOL te) Meni Crna cets 13.0 Taste orca ce R iN tok Uro Riri) Pomona ctr Perse ees ng Perceived animal i cord cae . Mara Ms Nas] Noe eeuee Cultured meat aes Beene Product nature © FOP ames eek ate gh te) culture. Current techniques seek to mimie animal muscle Peer eee ation eye ete te gaa texture and flavor. aViareittelaT- Ls geo Cultured meat scores high on digestibility, amino acid balance, and taste. Ground beef is expected to be the En cee soit Tatar cis bg eee ne cee oe Dee Rat Sena ce aches eee ese gua Dene Men keen sere) Cee EW een ee Challenges @ BU mtg ect ie oul el fe ener eee Socal eked a ee competitive with conventional animal production Pee eg mNS ee eer Rete eM Rata ert oa) cultured meat is the main contributer to the environmental impact. The barrier to entry is high for Sree fecer eee eRe Cri oy gee RR Ure development stage and substantial investment in eee ketene emetic e WO ios & Company Safety perception TA MMOL te) lee sea canny mromiauaey || 300.0 Taste Recto etike ll uu ecu Re cell inclusion to mimic animal meat Protein digestibility era) i cord ONS VAC ee O Mara Ms Nas] High Ieeeee Product nature roy A protein derived from dairy produets, it has a high digestibility and amino acid balance score Functionality ® Whey’s neutral flavor profile means that it can be fats REN We Sees Menon ute cuteness PCC amin Murtacis g Whey falls in the middle of other proteins by cost, Sree eee erckus hess crag consumers in the market. Challenges @ eget ae eo mee Mets elmer Reese eeu his environmentally conscious. WO ios & Company Safety perception TA MMOL te) Nee 79 Taste loreusee eo eu Sree aie te coy Coren een Perceived animal eer orc if O (ere eer 5 eee need remy er ee