Development of Ingredients to Support Plant-Based Foods
The world’s total population is expected to reach about 10 billion by 2050, and there are concerns that protein sources to feed the growing population will be depleted. From the perspective of these food issues, global environmental concerns, and health consciousness, there is growing interest in plant-based foods made using sustainable, resource-efficient plant materials and protein ingredients produced through microbial fermentation.
Offering Curdlan for Alternative Foods
In recent years, a variety of plant-based products have been launched in Japan and internationally. Among them, there is accelerating development of food products that serve as substitutes for animal ingredients such as meat, seafood, eggs, and dairy products. Mitsubishi Corporation Life Sciences Limited’s “curdlan,” which is fermented and produced from microbes, has long been used to improve the texture of various foods. In recent years, curdlan has also been widely used as a base material especially in meat (and fish) alternative foods and plant-based foods. Because curdlan is tasteless and odorless with no effect on flavor, it is possible to create various textures and physical properties by adjusting the concentration used.
Development of Microbial-Derived “Protein Ingredients”
In addition to demand for sustainable sources of protein, demand for high-protein ingredients is rising against the backdrop of increasing health consciousness and rising consumer awareness of loss of muscle mass due to aging of seniors. We are developing high-protein ingredients with our own yeast, aiming to provide protein ingredients through sustainable microbial fermentation by utilizing our fermentation and culture technologies which we have cultivated over many years.
Tastier Flavors Through the Power of Applications
As the plant-based food market expands and consumer interest grows, so do expectations and demands for better taste. Challenges include the discomfort some people feel due to the taste or smell of foods made with plant-based ingredients, as well as the lack of the fatty, rich, and umami sensations that can be expected when using animal-based ingredients. In order to solve these issues and create delicious flavors, we suggest recipes and applications using our various seasonings and food ingredients, utilizing our accumulated know-how on creating flavors and textures as well as technologies to improve shelf-life.
