This page provides a comprehensive overview of the plant-based meat (PBM) value chain map. It aims to help users understand the workflow involved in plant-based meat production, discusses the various jobs required at each stage, identifies the necessary skills for these roles, and offers guidance on where to acquire such skills. Whether you are a student, a professional looking to transition into the industry, or simply curious about the process, this page will serve as an informative resource.
PBM is an innovative alternative to conventional meat products, designed to mimic the taste, texture, and nutritional profile of animal meat using plant-derived ingredients. PBM products are created using a variety of plant proteins, such as soy, peas, and wheat, which are processed and combined with other natural ingredients to replicate the sensory experience of eating animal meat. Advances in food science and technology have enabled the development of plant-based meats that closely resemble their animal counterparts, appealing to both vegetarians and meat-eaters alike.
The PBM industry is growing rapidly, driven by increasing consumer demand for secure and sustainable food options. To continue this growth and innovation, the industry needs talented professionals from various fields, including food science, nutrition, culinary arts, agricultural science, and food engineering. Experts in plant protein extraction and processing, flavour development, and food texture engineering are particularly crucial to improving the quality and appeal of PBM products. Additionally, marketing, regulatory compliance, and supply chain management are essential to bring these innovative products to market. As the industry evolves, the collaboration of diverse skill sets and expertise will be necessary to overcome technical challenges and meet the evolving preferences of consumers.
Working in the plant-based meat industry offers the chance to make a meaningful impact on both global health and the environment. Producing PBM requires significantly fewer resources than conventional animal farming, leading to a dramatic reduction in greenhouse gas emissions, water usage, and land consumption. This shift can contribute to combating climate change and preserving natural ecosystems. On a health level, PBM can offer lower saturated fats and cholesterol compared to animal meat, potentially reducing the risk of chronic diseases. By providing a delicious alternative to conventional meat, professionals in this field are helping to build a more sustainable, healthy, and secure food system for future generations.
The technology value chain map outlines the step-by-step process involved in plant-based meat production. Users can click on each step to learn more about the specific activities, equipment used, and jobs associated with that stage. The map is divided into key stages of development, making it easier to follow the flow of work and understand the intricate processes that bring plant-based meat from conception to market.
The technology value chain map outlines the step-by-step process involved in plant-based meat production. Users can click on each step to learn more about the specific activities, equipment used, and jobs associated with that stage. The map is divided into key stages of development, making it easier to follow the flow of work and understand the intricate processes that bring plant-based meat from conception to market.
This section delves into the various job archetypes found within the PBM industry. It provides detailed descriptions of each role and highlights their responsibilities, the skills required, and the typical backgrounds that are a good fit. Additionally, it offers insights on where those looking to enter or advance within the industry can bridge any skills gaps they may have.
Food Technologists play a crucial role in developing and improving plant-based meat products. They formulate and optimise recipes, ensuring the texture, flavour, and nutritional profile of the products meet consumer expectations and regulatory standards. Their responsibilities include conducting research and experiments to innovate new food processing techniques, ensuring food safety, and maintaining quality throughout the production process.
Food Technologists design and execute experiments to test different plant-based ingredients and their interactions. They collaborate with nutritionists to balance the nutritional content, with extrusion operators to achieve the desired texture, and with sensory analysts to refine the product’s flavour profile. Their projects often involve scaling up successful lab formulations to pilot and commercial production scales while troubleshooting any issues that arise during this transition.
The end goal for a Food Technologist is to create high-quality, safe, and appealing plant-based meat products that can compete with conventional meat in terms of taste, texture, and nutritional value. They need a deep understanding of food chemistry, microbiology, and engineering principles. Technical skills in handling food processing equipment, proficiency in laboratory techniques, and familiarity with food safety regulations are essential for their role.
Use this database to find up-to-date listings of available positions in the alternative protein ecosystem, including at GFI’s international affiliates. We also recommend exploring the Tälist and Alt Protein Careers job boards, which highlight a vast array of high-impact opportunities in the field.
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The initial stage of the plant-based meat production process involves a comprehensive approach to crop selection, optimisation, and biofortification. Crop selection is based on rigorous criteria such as high protein content, growth efficiency, minimal environmental impact, and compatibility with subsequent processing stages. This step involves extensive research and field trials to identify the most promising crop varieties. Optimisation efforts focus on enhancing crop yield, improving resistance to pests and diseases, and increasing tolerance to various climatic conditions. Advanced breeding techniques and genetic engineering are employed to introduce desirable traits. Biofortification is a crucial component, involving genetic and agronomic methods to enrich crops with essential nutrients like vitamins, minerals, and amino acids. This ensures that the crops provide a robust nutritional foundation for plant-based meat production. These enhanced crops are meticulously analysed for their nutritional content and functional properties, ensuring they meet the stringent requirements for further processing. The combination of these efforts ensures a reliable and high-quality supply of raw materials that serve as the building blocks for nutritious and sustainable plant-based meat products.
After the primary ingredients are extracted and purified, they undergo modification and functionalisation to enhance their properties for use in plant-based meat products. Modification techniques, such as enzymatic hydrolysis, chemical modification, and thermal processing alter the structure and improve functionalities like solubility, gelation, and emulsification through chemical, physical, or biological treatments. Examples include:
These processes are designed to mimic the functional characteristics of animal proteins, making plant-based proteins suitable for creating meat-like textures and flavours. This step ensures that the primary ingredients are optimised for further processing and end-product formulation. The modified proteins are tested for their functional properties and nutritional content, ensuring they meet the stringent requirements for plant-based meat production.
Micronutrient delivery systems are incorporated into the formulation to enhance the nutritional profile of plant-based meat products. This step involves the encapsulation and integration of essential vitamins, minerals, and other micronutrients to ensure they are bioavailable and stable throughout the product’s shelf life. Techniques such as microencapsulation, nanotechnology, and emulsification are used to protect and deliver these nutrients effectively. Microencapsulation involves coating micronutrients with protective layers to prevent degradation and enhance absorption in the body. Nanotechnology can create nanoscale particles that improve the stability and bioavailability of nutrients. Emulsification helps to evenly distribute fat-soluble vitamins and other nutrients throughout the product. The goal is to fortify the plant-based meat with micronutrients that are often lacking in plant-based diets, such as vitamin B12, iron, and omega-3 fatty acids. This step is crucial for creating a nutritionally balanced product that meets the dietary needs of consumers. The fortified products undergo rigorous testing to ensure the stability, bioavailability, and sensory attributes of the added nutrients are maintained, providing a healthful and appealing final product.
With the primary ingredients modified and functionalised, the next step involves the development of advanced secondary ingredients. Primary ingredients are less advanced ingredients that are not structured (this includes protein isolates, flavour molecules, vitamins, binders, etc.), while secondary ingredients are more advanced and require mechanical force/structuring to create (e.g., texturised proteins and alternative fats)
The food application formulation step is dedicated to creating a final product that not only mimics the taste and texture of conventional meat but also aligns with consumer preferences and culinary expectations. This stage involves combining of primary and secondary ingredients along with formulation adjustments to consider flavourings, functional ingredients, nutrition, aroma, and other organoleptic properties essential for the desired product. The key ingredient components in plant-based meat include:
The formulation will be adjusted to enhance flavour, texture, and functionality. Collaborations between chefs and food scientists help to develop recipes and cooking methods that optimise the product’s performance in various culinary applications. This step also involves the inclusion of additional ingredients, such as spices, herbs, and marinades, to create diverse flavour profiles. This step ensures that the plant-based meat product is not only nutritionally adequate but also delicious and easy to prepare.
This step requires a deep understanding of ingredient interactions and formulation science to create a balanced and palatable product. The formulation process is iterative, involving numerous trials and sensory evaluations to achieve the optimal combination of ingredients. The selected secondary ingredients are blended with the primary ingredients in precise proportions, and the mixture is tested for its functional properties, sensory attributes, and shelf stability. This step ensures that the plant-based meat product has the desired characteristics, including taste, texture, and nutritional value, and is ready for further processing into final products.
Developing the texture of plant-based proteins to closely resemble that of animal meat is a critical step in plant-based meat production. The goal is to employ mechanical, thermal, or biological texturisation methods that transform the globular proteins in plants to mimic the aligned and crosslinked fibrous proteins in animals and the hierarchical structure of molecules, contributing to the texture of animal skeletal muscle.
Mechanical texturisation methods involve applying heat and shear to create aligned protein fibres. The main processes used in the industry include high- and low-moisture extrusion, shear cell technology, 3D printing, wet spinning, and electrospinning. Notably, high- and low-moisture extrusion has been the most scalable and successful method for recreating plant-based products. The former is utilised for recreating whole-muscle structures, while the latter creates dry-textured vegetable proteins.
Biological techniques like enzyme treatments and fermentation can also be utilised to promote cross-linking and gelling of plant-based formulations.
These processes are carefully controlled to achieve the desired texture and mouthfeel, which are key to consumer acceptance. This step bridges the gap between the raw ingredients and the final product, ensuring that the plant-based meat mimics the sensory properties of conventional meat. The extruded protein mixtures are cooled and cut into desired shapes and sizes, ready for further formulation and processing.
Following the selection and optimisation of crops, the cultivation step involves growing optimised crops under controlled and sustainable conditions. This process encompasses soil preparation, planting, irrigation, and pest management. Precision agriculture techniques are employed to monitor and manage crop health, ensuring optimal growth conditions. Technologies such as drones and satellite imagery are used to monitor crop health, identify nutrient deficiencies, and detect pest infestations early. Integrated pest management strategies reduce the need for chemical pesticides, promoting a healthier ecosystem. Crop rotation and other sustainable practices are implemented to maintain soil fertility and reduce environmental impact. Harvesting is meticulously timed to ensure that crops are at their peak nutritional value. Post-harvest handling includes cleaning, drying, and preparing the crops for transportation to processing facilities. This step is critical as it directly impacts the quality and consistency of the raw ingredients used in plant-based meat production. The cultivated crops are stored under optimal conditions to preserve their nutritional integrity and are then transported to processing facilities where they undergo further transformation.
Once the crops are harvested, the ingredient development process begins with the extraction, fractionation, and purification of proteins, oils, fibres, and starch-rich components.
This begins with mechanical or chemical extraction methods to isolate target molecules from the raw plant materials.
Mechanical extraction involves milling and grinding the crops, followed by processes such as wet milling, centrifugation, and filtration to separate the proteins from other components. Chemical extraction may use solvents or enzymatic treatments to break down cell walls and release proteins. The extracted proteins are then fractionated using techniques like ultrafiltration and chromatography, which separate proteins based on their molecular size, solubility, and functional properties. Purification steps, including additional filtration and drying, are employed to remove impurities and concentrate the desired protein fractions. The goal is to obtain high-purity protein isolates or concentrates that serve as the building blocks for plant-based meat products. Each batch of protein isolate undergoes rigorous testing to ensure it meets the required specifications for purity, functionality, and nutritional content. This step is crucial for ensuring the consistency, functionality, and nutritional quality of the final product.
Ingredient Extraction: The initial step involves extracting target components from the plant matrix. The extraction methods include dehulling, milling, solvent extraction, cold pressing, steam distillation, or other techniques. Even after extraction, the obtained mixture still contains unnecessary compounds with unwanted features.
Fractionation and Purification: Fractionation is the process of separating the extracted mixture into different fractions based on specific properties such as molecular weight, solubility, or chemical structure. Dry fractionation can be achieved through sieving, sifting, air classification, electrostatic separation, or a combination of these solvent-free techniques. In contrast, wet fractionation uses solvents to extract, precipitate, and centrifuge proteins, oils, carbohydrates, and fibres. Techniques like chromatography, filtration, distillation, or crystallisation are used to isolate and refine these fractions to the standard of purity needed for the desired ingredient. These purified ingredients are then supplied to product developers for final modification.
These ingredients developed can be categorised as primary ingredients of secondary ingredients. Primary ingredients are less advanced ingredients that are not structured (this includes protein isolates, flavour molecules, vitamins, binders, etc.), while secondary ingredients are more advanced and require mechanical force/structuring to create (e.g., texturised proteins, alternative fats).
Oil structuring is a crucial technique in plant-based meat production to replicate the texture and mouthfeel of animal fat. One common method is oleogelation, where liquid oils, such as coconut oil or sunflower oil, are converted into gel-like structures using natural structuring agents like plant-based waxes, fatty acids, or proteins. The process of creating oleogels begins with dispersing these structuring agents into the chosen oil. The mixture is then heated to dissolve the agents uniformly, allowing them to interact with the oil on a molecular level. Upon cooling, the structuring agents crystallise or form a three-dimensional network that traps the liquid oil within its structure, resulting in a gel-like consistency. Incorporating oleogels into plant-based formulations mimics the solid fat in animal products, providing the desired juiciness, mouthfeel, and melting behaviour in plant-based meat alternatives.
Post-processing is a crucial step that enhances the final plant-based meat product’s texture, flavour, and appearance. This involves a series of mechanical and thermal treatments. Some examples are listed below:
This step is crucial for ensuring the plant-based meat product is convenient, appealing, and ready for consumer use.
The labelling and packaging processes are crucial to bringing plant-based products to market and ensuring that consumers are informed about the product’s unique characteristics.
Firstly, accurate ingredient labelling and nutritional information needs to be ensured. Adherence to local and international regulations regarding food labelling includes providing information on ingredient lists, allergens, batch coding, expiration dates, plant-based certifications, and serving size suggestions. Furthermore, providing comprehensive nutritional information, including protein content, vitamins, minerals, and other relevant details will be required. It is also important that instructions on storage conditions and handling (e.g., freezing, cooking, and refrigeration) ensure that consumers maintain the product’s quality and safety. Lastly, market-informed packaging is essential for capturing consumer attention. The labelling and packaging process is not only about providing information but also about creating a trustworthy brand image.
The manufacturing step involves the large-scale production of plant-based meat products using optimised processes and equipment. This includes the continuous operation of mixing, extrusion, shaping, and cooking systems to produce consistent, high-quality products. Manufacturing also involves strict adherence to hygiene and safety protocols to prevent contamination and ensure product safety. Production schedules are managed to meet market demand while minimising waste and optimising resource use. This step is the culmination of all previous efforts, transforming raw ingredients into finished products ready for distribution and sale. Regular quality checks are conducted throughout the manufacturing process to ensure that products meet the required standards. Efficient manufacturing processes are essential for maintaining product quality and ensuring the success of the plant-based meat brand in the market.
Scaling up production involves transitioning from small-scale prototypes to commercial quantities. This requires adjustments in ingredient proportions, processing times, and other parameters to maintain product integrity. Pilot plants are employed to optimise the scalability of the production process before investing in full-scale production plants.
Implementing Good Manufacturing Practices (GMP) is required to ensure the safety, quality, and hygiene of the manufacturing process. GMP involves environment control, equipment calibrations, and strict operation protocols to prevent contamination.
Scaling up the extrusion process presents many challenges for preserving consistency and quality at a larger scale. Achieving precise control over variables like temperature, pressure, and feed rate, while ensuring uniformity in texture, flavour, and nutritional content across batches, becomes complex with high production volumes. Successful scaling requires adjustments in extruder engineering, formulation, and processing parameters to handle greater throughput. This includes addressing challenges related to heat distribution, residence time, and pressure differentials. Cost-effectiveness in the scale-up process is also a concern.
The final stage involves distributing the finished plant-based meat products to retailers, food service providers, and direct-to-consumer channels. This step includes logistics planning to ensure timely and efficient delivery, inventory management to maintain adequate stock levels, and sales strategies to promote the products. Effective distribution and sales are crucial for maximising market reach and consumer adoption. This stage also involves gathering feedback from retailers and consumers to inform future product development and marketing efforts. Ensuring that the products are available, accessible, and appealing to consumers is key to the success of the plant-based meat brand. Distribution channels are carefully selected to optimise market reach and efficiency. Sales strategies are developed to promote the products and attract consumers, ensuring the long-term success of the plant-based meat brand.
Consumer testing and sensory analysis are crucial steps in the product development cycle for alternative protein products. The primary goals are to assess how well the product aligns with consumer preferences, identify areas for improvement in flavour, texture, aroma, appearance, and overall appeal, and gather insights into potential market reception.
Sensory attributes typically evaluated include:
Sample sizes and testing methodology: Testing usually involves a mix of trained sensory panels and a larger group of untrained consumers representing the target audience. Depending on the scope of the test, the size of the consumer panel can range from 50 to several hundred participants. Trained panels often include 10-20 experts, while larger consumer tests might involve 100-200 participants for more comprehensive feedback.
Participants are typically asked to rate each attribute on a scale (e.g., 1-10) or provide qualitative feedback. Common methods include:
Data from these tests are analysed both statistically and qualitatively. Statistical analysis helps identify trends, correlations, and significant differences between product variants. Qualitative insights provide context to the numerical data, offering a deeper understanding of consumer preferences.
Based on the results, the product formulation may be adjusted, followed by further rounds of testing. This iterative approach ensures that the final product is fine-tuned to meet consumer expectations, increasing its chances of market success. By systematically gathering and analysing feedback, manufacturers can make informed decisions that enhance the product’s appeal, ensuring it resonates with the intended market segment.
Navigating regulatory requirements for plant-based meat involves ensuring product safety, proper labelling, and compliance with regional and international standards.
Safety assessment: Regulatory affairs teams compile scientific evidence to demonstrate the safety of food products. This may involve toxicology studies, allergen assessments, and other safety evaluations.
Labelling and claims: Product labels need to provide clear information about the ingredients, nutritional content, and any specific claims made by the product, adhering to local and international regulations.
Regulatory compliance: Regulatory affairs teams liaise with authorities and submit necessary documentation to ensure compliance with the regulatory framework. If products are being introduced into various markets, regulatory affairs teams must consider and navigate the specific regulations of each country or region.
This function bridges the innovation and scientific aspects of product development with the legal and regulatory requirements necessary for market access.
Quality Assurance (QA) is a proactive approach focused on preventing defects or issues before they occur. This effort involves the entire organisation, with each department implementing systematic processes to ensure that products meet predefined quality standards throughout the manufacturing process. QA activities include developing and enforcing standard operating procedures (SOPs), conducting regular audits and inspections, and implementing preventive measures to avoid defects and ensure product consistency. QA teams work closely with production and Quality Control (QC) teams to monitor critical control points and address any issues that arise. This step ensures that the final product is safe, high-quality, and meets consumer expectations, thereby maintaining brand integrity and regulatory compliance. Continuous improvement initiatives are undertaken to enhance product quality and operational efficiency. QA plays a vital role in maintaining the trust and satisfaction of consumers, ensuring the long-term success of plant-based meat products in the market.
Quality Control (QC) is a reactive approach that concentrates on identifying and correcting defects in the final product. It is often performed by a specific department or team responsible for inspecting, testing, and sampling products. QC activities involve testing raw materials, sampling products at various stages of production, conducting inspections during production, and performing final product testing. Any deviations from quality standards are documented, and corrective actions are taken to address the issues. QC ensures that only products that meet the highest quality criteria reach the market, maintaining consumer trust and satisfaction. The QC team works closely with the manufacturing and QA teams to ensure that all quality standards are met. Continuous monitoring and testing are essential for maintaining the high quality of plant-based meat products, ensuring they meet consumer expectations and regulatory requirements.
Plant Geneticists are integral to the development of high-quality crops used in plant-based meat production. They study the genetic makeup of plants to improve their yield, nutritional content, and resistance to pests and diseases. Their work involves breeding and genetically engineering crops to enhance desirable traits, conducting field trials, and analysing genetic data to inform breeding programmes.
Plant Geneticists conduct experiments to identify and manipulate genes responsible for important plant traits. They work with agronomists and crop scientists to implement breeding programmes and test new crop varieties under different environmental conditions. Their projects often involve using advanced techniques such as clustered regularly interspaced short palindromic repeats (CRISPR), marker-assisted selection, and genome-wide association studies to accelerate crop improvement.
The end goal for a Plant Geneticist is to develop highly productive, nutritious, and sustainable crop varieties that meet the needs of the plant-based meat industry. They require strong analytical skills, proficiency in molecular biology techniques, and a deep understanding of plant genetics and breeding. Collaboration with other scientists and effective communication of their findings are also important aspects of their role.
Food Technologists play a crucial role in developing and improving plant-based meat products. They formulate and optimise recipes, ensuring the texture, flavour, and nutritional profile of the products meet consumer expectations and regulatory standards. Their responsibilities include conducting research and experiments to innovate new food processing techniques, ensuring food safety, and maintaining quality throughout the production process.
Food Technologists design and execute experiments to test different plant-based ingredients and their interactions. They collaborate with nutritionists to balance the nutritional content, with extrusion operators to achieve the desired texture, and with sensory analysts to refine the product’s flavour profile. Their projects often involve scaling up successful lab formulations to pilot and commercial production scales while troubleshooting any issues that arise during this transition.
The end goal for a Food Technologist is to create high-quality, safe, and appealing plant-based meat products that can compete with conventional meat in terms of taste, texture, and nutritional value. They need a deep understanding of food chemistry, microbiology, and engineering principles. Technical skills in handling food processing equipment, proficiency in laboratory techniques, and familiarity with food safety regulations are essential for their role.
Application Scientists bridge the gap between research and commercial application in plant-based meat production. They focus on applying scientific principles to develop practical solutions that enhance the functionality and performance of plant-based ingredients in food products. Their work involves experimenting with different formulations, optimising processing parameters, and ensuring that the products meet desired specifications for texture, taste, and stability.
Application Scientists conduct experiments to test the performance of new plant proteins, starches, and other ingredients in various food matrices. They collaborate closely with Food Technologists to integrate these ingredients into final product formulations and with process engineers to refine production methods. Their projects may involve scaling up laboratory findings to pilot plant trials and eventually to full-scale manufacturing.
The end goal for an Application Scientist is to create innovative, high-performing plant-based meat products that are both feasible to produce and appealing to consumers. They need strong problem-solving skills, proficiency in experimental design and data analysis, and the ability to work collaboratively across different departments. Knowledge of food science, biochemistry, and process engineering is critical for their success.
Nutritionists play an essential role in ensuring that plant-based meat products meet consumers’ nutritional needs and health expectations. They analyse and optimise the nutritional content of food products to ensure that they are balanced and meet dietary guidelines. Their work involves formulating products to include necessary vitamins, minerals, proteins, and other nutrients while also considering factors such as calorie content and allergenicity.
Nutritionists assess the nutritional profiles of raw ingredients and finished products. They work closely with food technologists and application scientists to balance taste and nutritional value, often participating in sensory evaluations and consumer testing to gather feedback. Their projects might include developing nutrient-dense formulations, fortifying products with essential vitamins and minerals, and ensuring compliance with nutritional labelling standards.
The end goal for a Nutritionist is to create plant-based meat products that are not only delicious but also promote health and well-being. They require strong analytical skills, a thorough understanding of human nutrition, and the ability to interpret scientific data. Familiarity with dietary guidelines, nutrient analysis software, and regulatory requirements is crucial for their role.
Extrusion Operators are crucial in the production of plant-based meat products, as extrusion is a key process used to create the fibrous textures that mimic animal meat. They operate and maintain extrusion equipment, monitor processing parameters, and ensure that the extruded products meet the required specifications for texture, moisture content, and consistency. Their responsibilities include setting up the extrusion machines, adjusting the process conditions, and troubleshooting any issues that arise during production.
Extrusion Operators monitor the extrusion process daily by checking temperature, pressure, and feed rates, making necessary adjustments to ensure optimal performance. They work closely with Food Technologists and Quality Control teams to ensure that the extruded products are high quality and meet safety standards. Their projects often involve testing new formulations and processing conditions to achieve the desired product characteristics.
The end goal for an Extrusion Operator is to produce consistent, high-quality plant-based meat products that meet the desired sensory and nutritional profiles. They need technical skills in operating and maintaining complex machinery, a strong understanding of the extrusion process, and the ability to work effectively under pressure. Attention to detail and problem-solving skills are also critical for their role.
