Food Frontier's Thomas King says, plant and cell-based protein alternatives a market ripe for picking

Apparently it's a thing - with plant and cell-based protein alternatives a market ripe for picking, a keynote speaker told a Wodonga conference recently.

Aussie horticulture and grain growers should be leading the charge on supplying the raw materials for this "booming space", Food Frontier chief executive Thomas King has said.

In the US, he said demand for "next generation meat alternatives is now outpacing supply".

Speaking at the Pasture Agronomy Service conference, Mr King said Melbourne was a global hot spot for tissue engineering and stem cell biology but none of it was directed into the cell-based meat production.

Cell based meat is still not a commercial reality with discussions underway in the US Department of Agriculture on how the sector will be regulated.

Meat created from cell culture involves a tiny sample of animal cells being housed in a bioreactor and fed a mixture of nutrients causing them to grow and divide.

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“Research shows we need to drastically change the way we are farming and eating into coming decades if we are to realistically feed the world without crossing ecological tipping points,’’ Mr King said.

“Food Frontier is helping industry and government to navigate this space, and understand what it can mean for Australian industry, manufacturing and agriculture.’’

Plant-based alternative proteins use a combination of proteins, fats, water and trace minerals to replicate the sensory experience of meat.

In the US, sales increased by 23 per cent; the Beyond Burger is available in 20,000 grocery stores and 11,000 restaurants, Mr King said.

The majority of cell-based protein start-up companies are in the US, followed by Israel and Europe.

US company JUST Foods produced chicken nuggets using cells taken from the inside of a feather.

Food Frontier is working with six entrepreneurs forming companies in plant and cell based cultures, along with food manufacturers and meat corporations.

Mr King said surveys in the US, Netherlands and Belgium revealed 20 to 70 per cent of respondents were willing to try cell based meat and pay a premium for it.

“The more information consumers are provided about what it is and how it’s made, the more likely they are to try it,’’ he said.

“In terms of the price point of these products, they sit on par with higher range conventional meat such as organic, grass fed and free range.

“I don’t see plant or cell based proteins presenting an immediate threat to Australian livestock farmers at this point."

Mr King said Australia was well placed to invest in the technology with opportunities for scientists, chefs and entrepreneurs, and provision of the primary inputs from the horticultural and grains industries.

“Australia should be part of it or we will potentially miss out," he said.

“We see international firms and governments taking this space seriously and investing a lot of money as they want to lead it.’’

“I’ve heard experts predict alternative proteins will become a lower grade option alongside conventional meat, which is good news for producers and industry so they can price their products accordingly,’’ he said.

“Farmers, rural representative bodies, governments and meat corporations around the world are taking this space seriously with some major corporates repositioning themselves as protein producers rather than meat producers.’’

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