Mycoprotein has been available in Europe for several decades and, while consumers have become complacent with the product, it is perfectly placed to address a number of consumer needs and environmental concerns, according to experts speaking on a panel at the Future Food Tech conference in London.
“It’s [mycoprotein] available now. It’s available now [to scale further],” said Stephanie Jochems, managing director of Marlow Ingredients.
She argues that few technologies meet key consumer requirements, including taste, nutrition and sustainability. I think the combination of these factors makes mycoprotein unique.
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Enough Foods CEO Jim Laird said that while the product was well positioned in terms of nutrition, the market had not developed as they wanted. "If we don't produce better food, it's not going to work," he added.
Jochems explained that mycoprotein was better positioned in terms of taste and value, but was not yet ready for wider distribution.
Andrew Ive, managing director of Big Idea Ventures, said many alternative meats have reached the point where they need to move to the other side of the scale.
Laird said that to reach those levels, the biomass sector will need to produce tens of millions of tonnes. That will be expensive.
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Simo Ellila, Enifer CEO and co-founder, said: “You hit the nail on the head. This is a capital-intensive sector.”
Laird argued that the industry was stuck in a dead end because it could only grow with investment. But investment was only possible if it was proven. "Build it, and they will come" was his mantra.
Jochems was bullish on alternative meats and “excited” about the opportunities for the industry. She said: “We can create many categories that will meet different consumer needs with different products or different applications.”
This will accelerate the transformation. We have seen so much innovation and potential as a company. Prioritization is the challenge.”
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