Alternative-proteins: Game changer in the food industry
MEAT, fish, and dairy products have long been the main source of protein in our diet. However, the way we produce food depends heavily on intensive animal farming and fisheries. Our traditional food production methods are a threat to the environment. With the global population growing fast, food systems need alternatives that can help meet the growing demand for protein sustainably. Increasing the diversity and reducing the amount of protein we eat will be crucial to reaching this goal.
Alternative proteins refer to non-traditional high-protein foods. These innovative foods aim to compete with conventional animal products by offering sustainable, nutritious, and tasty protein-rich choices. There are five main protein alternatives currently under development globally: plant-based meat substitutes, lab-grown meat, fermentation products, edible insects, and algae.
The market for alternative proteins has been growing steadily in recent years in Europe, with meat and dairy alternative sales increasing by 10% annually between 2010 and 2020. But what’s in store in Malaysia?
Celebration of World Earth Day on April 22, a local firm, Ultimeat jointly announced the groundbreaking launch of Ultimeat Mycoprotein in partnership with Nimbus Restaurant in Selangor.
This launch marks the first of its kind in Malaysia and aims to promote sustainable food systems and combat climate change by producing alternative sources of protein.
Established in 1988 as a family business, Ultimeat has evolved its focus towards innovating plant-based meat alternatives. Nimbus restaurant founded by Fred Choong offers a unique dining experience with the fusion of Asian flavours with western culinary techniques – incorporating Ultimeat’s plant-based proteins. With the emerging technologies in the field of biotechnology, Ultimeat has developed plant-based meat derived from mycoprotein via precision fermentation.
This process involves microorganism such as yeasts, fungi, mycelium and microalgae to produce specific functional ingredients similar to animal protein.
Precision fermentation has been established since the early 1980s, producing recombinant human insulin by Escherichia coli (E.coli) as the first product followed by hepatitis B vaccine and human growth hormones.
The development of animal-free rennet (an enzyme derived from the lining of calves’ stomach) via microbes for cheese production further exemplifies the advancements in precision fermentation, eliminating the reliance on animals.
Unlike traditional fermentation, precision fermentation fine-tunes the entire output by modifying the inputs via computerised control, hence, offering a plethora of new functional ingredients never made via fermentation.
The primary ingredient used, is yeast extract as the production for the mycoprotein innovation which is high in protein and fiber content without trans-fat. Mycoprotein serves as a prebiotic, antioxidant, regulator of blood cholesterol and sugar level.
During the menu launch, mycoprotein took center stage, which was incorporated and featured into dishes such a King Oyster Mushroom, Smoked Mycoprotein Risotto, Pineapple Granita, Charred Cabbage and dessert Hazelnut & Chocolate creation.
These mycoprotein-infused culinary creations provided a sustainable solution for meat substitute while not compromising with the flavours, taste and texture with enhanced nutritional contents.
Edwin Lee, the founder & CEO of Ultimeat, said: “We are thrilled to introduce mycoprotein to Malaysian consumers. This launch reflects our dedication to championing sustainable and nutritious food options while promoting environmental sustainability.
Through our partnership with Nimbus Restaurant, we aim to highlight how mycoprotein can be the star of a wide variety of delicious and eco-friendly dishes.”
Fred Choong, Chef and Owner of Nimbus Restaurant, said: “Nimbus Restaurant has always been at the forefront of culinary innovation, and our partnership with Ultimeat further solidifies this status.”
He also said: “By incorporating mycoprotein into our menu, we’re not only offering our patrons a taste of the future, but also showing how healthy food choices can seamlessly integrate into our daily intake without compromising on flavour. It’s a win-win for both our taste buds and our well-being.”
This launch represents a significant step towards reducing carbon footprint and the extinction of animals, directly impacting food security. Through scientific technology, Ultimeat and Nimbus Restaurant aim to contribute to a balanced ecosystem and provide sustainable, high-value meat alternatives for consumers.
