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September 2020

NEWS FROM THE FRONTIER

 
 

Dear friends –

 

The last month at Food Frontier has been full and exciting. We launched our most extensive report to-date, an examination of the health and nutrition of plant-based meat; hosted our twice-yearly industry roundtable uniting our local alternative protein ecosystem; and launched a pioneering initiative with leading agricultural industry bodies. More on all of that below.

 

We are feeling energised by recent positive dialogues on the role of alternative proteins in overcoming environmental and public health threats. Famed natural historian and documentary filmmaker Sir David Attenborough recently urged people to cut-back on meat consumption, while closer to home the ABC’s Fight For Planet A investigated the impact of dietary changes on carbon emissions in Australia.

Read on for the latest in alternative proteins.
 
 
 

FOOD FRONTIER UPDATES

 
 
 
 

1

In conjunction with the National Farmers’ Federation and NSW Farmers, Food Frontier announced the launch of the Future of Protein Forum, to bring together livestock, plant and alternative protein producers to explore and maximise ways to meet the projected demand for Australian protein. The news was covered across food, agriculture and investor media.

2

We hosted our bi-annual Industry Roundtable, gathering 19 alternative proteins companies from AU/NZ to learn from guest speakers about export opportunities, plant protein ingredient processing and regulatory labelling, as well as hear updates on our initiatives. The Roundtable also provided a chance for the industry to connect and discuss shared challenges and explore sector-wide opportunities.
 
 

3

We launched our research report Plant-Based Meat: A Healthier Choice?, which found that plant-based meats are nutritionally superior or comparable to similar conventional meat products. The results were seen on TVs, radios, smartphones and newspapers across Australia and New Zealand. The report also helped us open dialogues with health professionals about the role meat alternatives play in helping people reduce their meat consumption in line with health recommendations.

 
 
 
 

DEVELOPMENTS DOWN UNDER

 
 
  • New Zealand plant-based meat company Sustainable Foods plans to release a new product based entirely on hemp protein in 2021. The product will be released under their Craft Meat Co. label and feature locally grown hemp processed in a hydroelectric facility, promising strong sustainability credentials.
  • Fast food restaurant Nando’s released its plant-based chicken sandwich, The Great Pretender, across Australia after successful trials in QLD earlier this year.
  • The NZ Herald looked at the rise in vegetarian eating, referencing Food Frontier and Colmar Brunton's 2019 consumer data on Flexitarians in New Zealand.
 
Image Credit: Craft Meat Co.

Source: Craft Meat Co.

 
 
 

GLOBAL DEVELOPMENTS

 
 
  • The world's biggest food manufacturer Nestlé is launching its first plant-based tuna alternative in Switzerland. Vuna will be made primarily of pea protein with just five other ingredients.
  • British plant-based meat company THIS raised £3.78 million, announcing plans to accelerate their growth by building a plant-based innovation centre.
  • Future Fields, a Canadian cellular agriculture company, has created a solution to an industry-wide challenge – serum-free cell culture medium – that will ultimately reduce production costs for cell-cultivated meat.
  • Israeli stem cell bioprinting company MeaTech Ltd. announced the successful printing of a “beef-carpaccio-like” slice of meat consisting of fused muscle and fat cells.
 
Source: Nestlé

Source: Nestlé

 
 
 
 

WHY ALTERNATIVE PROTEINS?

 
 

A new study from Stanford University, commissioned by Beyond Meat, has found that consumption of plant-based meat improved several cardiovascular risk factors over eight weeks. The controlled-crossover study compared two diets that were the same except for the inclusion of meat, or plant-based meat. For those consuming plant-based meat, the researchers observed weight loss, lower LDL-cholesterol and lower levels of TMAO in the blood, a cardiovascular disease risk factor. Although prior studies have observed that those consuming red meat have increased TMAO blood concentration in contrast to those consuming vegetarian and vegan diets, Stanford’s study is the first to directly compare the effects of consuming red meat versus plant-based meat.
 
Source: Getty Images

Source: Peera Sathawirawong / Getty Images Plus

 
 

We hope you are keeping well as we collectively navigate the varied impacts of the pandemic, and we thank you for your continued support. As always, please get in touch with any ideas, questions and feedback.
 
 

To discover more of the latest on alternative proteins, visit our News page.
 
 

The Food Frontier Team
 
 
 
 
 

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Food Frontier is the independent think tank and expert advisor on alternative proteins in Australia and New Zealand. Our vision is a sustainable, nutritious and diversified protein supply.

 
 
 

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Food Frontier Institute Ltd, Melbourne, VIC

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