Ask nature for protein, and technological innovation turns "plants" into "meat"

The cut "sausage" is attractive in color, the roasted "meat" is fragrant, and the 3D-printed "pastry" has different shapes.

Zhao Liyan, a professor at Nanjing Agricultural University, introduced to reporters that "plant meat" is a healthy, green and sustainable alternative to traditional meat.

The big food concept promotes the multi-channel development of food resources

Since ancient times, meat has been an indispensable food on the table, and it has become the eating habit of many people

According to the forecast of the Food and Agriculture Organization of the United Nations, the global meat consumption level will reach 455 million tons by 2050

With the rapid increase in the consumption of meat products, more and more environmental and resource problems are brought about, a large amount of land, natural resources and feeding costs are occupied and consumed, and waste water and waste gas are generated, which aggravates the greenhouse effect

According to the United Nations Food and Agriculture Organization, the greenhouse gas released from agricultural land exceeds 30% of the total global anthropogenic greenhouse gas emissions

In order to alleviate the pressure on the environment and resources, people gradually turn their attention to plant protein, aiming to supplement the protein needed by the human body through plants

"In the past, it was always said that grain was stored in the land, but our country has more people and less land, and less arable land can be used for grain production.

"Plant meat" is gradually entering the Chinese table

At the 4th China International Import Expo held at the end of last year, many companies launched new plant-based meat products, and a certain manufacturer even invited a chef to make plant-based meat products "little crispy meat" and "cod fillet" on the spot, and let them wait in line to try them.

In recent years, plant meat has become more and more mature from concept to product, and it has also repeatedly made news hot lists

　　A 2020 survey by DuPont in the United States pointed out that China is one of the fastest growing countries in the global plant protein market, and predicted that the demand for alternative meat will be driven by increased focus on health and sustainable development in the next five years.

　　According to Zhao Liyan, China has had the concept of "meat-like" dishes thousands of years ago, using beans, peanuts, gluten and other raw materials to make meat-like textures

　　"There are many kinds of raw materials for making plant meat

　　Microprotein is a blue ocean to be developed

　　"Ask for heat and protein from plant and animal microorganisms", edible fungi are a blue ocean to be developed

　　In the eight years of poverty alleviation, a number of edible and medicinal mushrooms have emerged, such as the fungus poverty alleviation in Zhashui, Shaanxi, the poverty alleviation of Minning cooperation with Juncao in "Shan Hai Qing", and the establishment of "China's Medicinal Mushroom Capital" in Jinzhai, Anhui.

　　Researchers told reporters that the dry matter protein content of edible fungi is usually 19%-40%.

　　"In the past two years, we have taken the lead in using mushrooms, king oyster mushrooms, oyster mushrooms and other edible fungi to compound beans and grains to develop plant-based meat products with unique flavors,
" said Zhao Liyan
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　　Zhao Liyan said: "To lead the world in China's plant-based meat industry, it must rely on technological innovation to develop diversified plant-based products, further improve the processing adaptability of plant-based meat, reduce manufacturing costs, improve product texture, and enhance product flavor.
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　　(Science and Technology Daily reporter Zhang Ye)