Food tech: the potential of sustainable and local ingredients

Plant-based eating is no longer a trend: it´s market grew $650.86 million in 2020 and is revolutionizing the way we eat, according to a report’s results of Technavio. Several food tech companies promote a movement that offers affordable, delicious, and healthy alternatives to reduce or eliminate animal products from the diet.

An exciting opportunity for the local food industry

A study by Veganuary in collaboration with the consulting firm Mintel revealed that the vegan offer in Chile has grown by 8% in the last four years while plant-based food products experienced an increase of almost 5% in the same period.  Other countries in the region also show the same results. In Brazil, the supply of non-animal foods and plant-based products grew by 2% between 2018 and 2021. And although this number seems small, we must consider that 14% of the Brazilian population claims to be vegetarian or vegan, a clear sign of a change in food trends.  The situation is similar in Argentina, where the supply of plant-based foods has grown 3% in the same period, which correlates with the increase in the local population declaring themselves vegetarian or vegan, which rose from 9% in 2019 to 12% in 2020 Considering this insight and that 66% of Chilean buyers seek to purchase products from local companies whenever possible, we face a growing niche market. Large companies in the Latin American food industry -and particularly Chilean ones- can exploit the potential of sustainably and locally sourced ingredients.  Thus, creating healthy food free of animal cruelty and less impact on the environment. According to the Mintel and Veganuary report, the key is to reach more consumers with clear guidance on how plant-based products can effectively improve the health of people and the planet by making them accessible and affordable to older generations and those living outside cities.

Who are the plant-based protagonists to follow in Chile?

The same Mintel and Veganuary report state that the strongest players in Chile’s protein alternatives industry included: 
  • NotCo: it’s recognized in Latin America and globally for its products’ innovation created from data analysis, which allows them to produce alternatives to animal-based foods, such as milk (NotMilk) and meat (NotMeat).
  • Signore Mario started by creating vegan mayonnaise with organic, non-GMO soybeans. Over time, it has launched other products, such as coconut oil butter and high-protein pasta made from legumes and cereals. 
  • Quelp: turns cochayuyo into healthy burgers, meatballs, and sausages, free of gluten and soy, environmentally friendly, and without animal proteins. 
Other food tech companies to take into account -already at the regional level- are Brazil’s Fazenda Futuro (vegetable meat manufacturer); N.ovo (vegan mayonnaise and egg substitute brand); and Argentina’s Frizata (alternatives to meat-based on soy and wheat protein) and Wrink, which produces vegan milk.   

What are the primary sources of protein today?

Although plant-based proteins are the best known globally, other alternative sources are equally or more sustainable, healthy, and tasty: 

In vitro meat

Lab-grown meat from cells. The global consulting firm AT Kearney predicts that, by 2040, most of the meat consumed in the world will be of this origin.   Given that the meat industry produces one-quarter of the world’s greenhouse gas emissions, spends 15,000 liters of water per kilo of meat, and destroys wild habitats for livestock lands, the environmental benefit of in vitro meat is evident.

Fermentation and mycoproteins

Mycoprotein is, in a nutshell, protein derived from fungi obtained from fermentation methods. This trend is rising in alternative proteins, significantly replacing livestock and even some plant-based products. For example, George Monbiot -author of the documentary film Apocalypse Cow- says that “most of our food will come not from animals or plants but single-celled organisms.”  The advantage of this method -which makes it possible to create alternative proteins to replace foods such as meat, eggs, or milk- is that it has a minimal environmental impact, using very few natural resources and a small area of land.  Done Properly, a company dedicated to developing bioprocessed ingredients with advanced biotechnology techniques is one of the most relevant players in this area. The company has developed MICO®, a saturated fat-free, high-fiber mycoprotein that requires 150 times less land area, uses up to 20 times less water than traditional livestock crops, and takes 48 hours to develop. In addition, it does not present biological risks (being 100% safe for consumption); it is delicious, of excellent texture, and very versatile.  It’s worth noting that bioprocessed ingredients from mushrooms offer a natural structure similar to meat, resulting in a cost and texture advantage over plant-based products, which must undergo additional processing to achieve these characteristics.  In the end, let’s remember that high-quality proteins have all the essential amino acids and have good digestibility. All this is what businesses that base their offerings on innovation aim for: exploiting local ingredients and the full power of plants and fungi makes it possible to generate a new approach to feeding ourselves.