“That we are immersed in a protein crisis, it is a fact; that the agri-food systems “They are not prepared to take on this crisis, it is also a fact.” In the same way, it is true that “we have an incredible opportunity to reinvest ourselves and do things well and even better than what they have done until now.” or that “the only way to face this crisis is through technology”.
Macarena Baylos de Nárdiz, responsible for development FUDin business of the Ctic Cita agri-food technology centeris in charge of inaugurating this Monday a debate that has permeated the length and breadth of the food technology fair Foodtechthe one of the animal protein Front of alternative protein. For the majority of companies that exhibit their machinery here, the fever for plant-based diet has opened a window of innovation; For ingredient producers (companies capable of adding foreign flavors to certain foods) it has brought an important focus of attention; and for this expert, it is a key way for the Mediterranean region to recover its iconic diet. Although it is, she qualifies, as long as this protein continues to coexist with the animal protein.
According to his theory, a few years ago, the main sources of protein in the Mediterranean diet were legumes, Vegetable and dried fruitsand the animal protein from meat and fish It was consumed in small quantities. Now, the situation is the opposite. “We are losing our culinary legacy and we must reinvest it so that this does not happen,” warns Baylos de Nárdiz, who attributes the problem mainly to lack of time. “Hence, technology is key,” he concludes.
They are, for now, the cultivation of microorganisms by precision fermentationhe fermented mushroomthe insects (presented in powder form until the European customer is ready), the vegetable concentrates and isolateshe algae and microalgae cultivation and the revaluation of vegetable, meat and fish by-products What are gluttons like?
At the fair itself, a set of showcases with peanuts seasoned with potassium and sodium chloride instead of salta gracilaria algae into powder that transforms into something similar to Catalan creameither buffered vinegar that looks like flour and that allows you to coat squid.
Protein substitution process
The “protein substitution process” is, also in the opinion of the researcher of the nutrition and health unit of the Eurecat technology center, Roger Marinethe solution to reverse “the great demand for protein that is now in the market”, which is estimated to still rise by 35% by 2050. The issue, this researcher points out, is that at the moment animal protein surpasses in many aspects to the alternatives.
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First, because very cutting-edge technology is necessary to obtain truly analog products; second, because it does not contribute as much protein quality; third, because in some cases it even presents antinutritional factors; fourth, because there is not enough knowledge about what impact these proteins have on health.
In any case, all efforts seem to be put into resolving these impediments. They are within their own Eurecatwhich investigates even with genetic editing; in it Ctic Quote; and in many of the companies involved in the sector. This year Heura announced a patent with which he hopes to improve his products from this perspective. The distributor Vaessen shows off its partner’s vegetable protein-based products at the fair Source Technologies. And in this pavilion owned by Barcelona Fair You can even try a hamburger seasoned with insect-based protein.