SOY AND GLUTEN BASED MOCK MEAT
[EIRI/EDPR/4578] J.C.: 2795XL
INTRODUCTION
India’s food processing sector and meat substitute industry
According to the Annual Survey of Industries (ASI) 2018–19 conducted by the Ministry of Statistics and Programme Implementation (MoSPI); the output of the food processing sector was approximately $179.9 billion (Rs. 12,76,995 crore) contributing around 12.83% to total output in the manufacturing sector. The gross value added (GVA) for the food processing sector was around $30.0 billion (2.24 lakh crore) during 2019–20, which resulted in a contribution of 1.69% to the overall GVA. The ASI also states that approximately 20.05 lakh people were involved in the food processing sector during the survey period. The food processing sector is very lucrative as it permits 100% Foreign Direct Investment (FDI), through the automatic route.
However, 100% FDI under the sovereign approval route applies for retail trading and e-commerce for food products produced in the country. Primary industries of this sector include the processing of sugar, grains, edible oils, beverage, dairy products, fruits and vegetables, meat, and seafood. The built-in capacity and understanding of plant ingredients processing has encouraged Indian processors to develop plant-based substitutes over the past few year.
Current scenario
The global plant-based meat market valued USD 1630 million in 2019 which is expected to reach USD 3290 million by 2025, witnessing a CAGR of 12% (2020-2025). Increased number of vegan population, technology development, rising cholesterol-related health problems and sustainability remained the key drivers for the plant-based meat market. According to the Good Food Institute, about 63% of the Indians are likely to purchase plant-based meat regularly. The heavy use of antibiotics on animals is another key factor driving the consumer shift for plant-based meat. However, in India, the plant based meat is an emerging trend mainly in the food service channel (FSR).
At present, the market size of plant based meat in India is very small but is growing at a faster rate in urban cities. In the past few years, many start-ups entered the plant-based meat market selling through foodservice channels and online retail in India which include Ahimsa Food, Vegeta Gold, Vezlay, GoodDot Enterprises, Vegitein and The Vegan Eatery. An Indian Start-up, EVO, has developed egg dishes using lentil protein. These companies sell their products through e-commerce platforms as well. Leading ingredient players such as ADM are also assisting new entrants in Indian market in designing alternative meat products. Recently ADM partnered with Imagine Meats to offer plant based meat products. At present, the number of players in the market is less while the demand is accelerating, which provides opportunity for new players to enter the market.
Plant-based meat brief overview
Plant-based meat is basically meat derived from plants. It is manufactured to taste, look, and feel like traditional meat from animal products. Plant-based meat is heathier than regular meat as it is lower in calories and saturated fats. Coconut oil, vegetable protein extract and beet juice are some of the ingredients used in plant-based meat. Plant-based meat is healthier when consumed in moderation as part of a balanced diet. It also offers more nutritional benefits than regular meat.
Drivers of plant-based meat industry
According to Forbes, India is the largest producer of pulses in the world, accounting for 25% of the total output; however, more than 70% of the people in India are protein deficient. Deficiency can be caused by lack of awareness and less consumption of a sufficient amount of protein on a regular basis. India has an abundance of protein-rich food such as pulses, soybeans, legumes, seeds, nuts, milk, meat, fish, and poultry.
However, not all sources of protein are feasible for people across the country, which could be due to lack of awareness, affordability, and availability or because of cultural, ethical and health choices. Plant-based protein sources can play a vital role in treating deficiency as they not only offer varieties but are also pocket-friendly. A balanced diet combining two or more sources of plant-based foods can meet protein requirements in the human body.
Alternatively, consumers are very receptive to plant-based meat substitutes. Many consumers are demanding such products as they provide several health and fitness benefits such as prevention of non-communicable diseases, obesity, and digestive disorders.
Amid the Covid-19 pandemic, the popularity of these products has surged as they are being perceived as immunity boosting food products. Flexitarians, individuals, or a group that is vegetarian but tends to consume meat and fish occasionally, can relish the taste of animal meat without consuming animal products. Furthermore, urban consumers are welcoming the idea of plant-based processed food as a rich source of protein
COST ESTIMATION
Plant Capacity 1.5 MT/Day
Land & Building (6000 sq.mt.) Rs. 3.34 Cr
Plant & Machinery Rs. 4.51 Cr
Working Capital for 2 Months Rs. 1.54 Cr
Total Capital Investment Rs. 9.67 Cr
Rate of Return 23%
Break Even Point 62%
CONTENTS
INTRODUCTION
INDIA’S FOOD PROCESSING SECTOR AND MEAT SUBSTITUTE INDUSTRY
CURRENT SCENARIO
PLANT-BASED MEAT BRIEF OVERVIEW
DRIVERS OF PLANT-BASED MEAT INDUSTRY
PLANT-BASED MEAT INDUSTRY ANALYSIS
INDIA’S EMERGING PLANT-BASED MEAT MARKET OFFERS OPPORTUNITIES BUT HARD WORK LIES AHEAD
INDIA’S PLANT-BASED MEAT MARKET – MAJOR INTERNATIONAL FIRMS
ARCHER DANIELS MIDLAND:
BEYOND MEAT:
PLANT-BASED MEAT MARKET DYNAMICS AND TRENDS
INCREASE IN HEALTH CONSCIOUSNESS AMONG CONSUMERS TO NCOURAGE THE DEMAND FOR VEGAN FOOD.
THE INCREASING POPULATION FOLLOWED BY RISING DEMAND FOR MEAT
PLANT-BASED MEAT MARKET SEGMENT ANALYSIS
PLANT-BASED MEAT MARKET GEOGRAPHICAL PENETRATION
PLANT-BASED MEAT COMPANIES AND COMPETITIVE LANDSCAPE
BLUE TRIBE FOODS
IMAGINE MEATS
BEYOND MEAT
TATA CONSUMER PRODUCTS
CCL PRODUCTS
GREENEST
ITC LIMITED
SHAKA HARRY
BVEG FOODS
GOODDOT
WHAT IS PLANT-BASED MEAT
WHAT IS ALTERNATIVE PROTEIN
PROPERTIES OF TEXTURED VEGETABLE PROTEIN
THE GLOBAL PLANT-BASED INDUSTRY
OVERVIEW OF THE GLOBAL PLANT-BASED FOODS MARKET
SALES
CREDIT: GOOD FOOD INSTITUTE
CURRENT PLANT-BASED FOODS INDUSTRY AND MARKET TRENDS
CONSUMER TRENDS
MARKET TRENDS
PRODUCTION OF KEY CROPS
PROJECTED DOMESTIC AND EXPORT MARKET GROWTH
POTENTIAL INDIAN DOMESTIC MARKET IN 2030
CREDIT: GOOD FOOD INSTITUTE INDIA AND DELOITTE
POTENTIAL INDIAN EXPORT MARKET IN 2030
RECOMMENDATIONS FOR THE GOVERNMENT OF INDIA TO SUPPORT
THE PLANT-BASED FOODS SECTOR
1. LEAD THE GLOBAL DISCOURSE ON TRANSFORMING THE FOOD SYSTEM
2. CATALYZE RESEARCH IN INDIA WITH A FOCUS ON INDIGENOUS CROPS
3. FOSTER A HEALTHY AND SUPPORTIVE ECOSYSTEM FOR PLANT-BASED FOODS
SUPPORT THE AGRI-FOOD PROCESSING INDUSTRY
LEVERAGE PUBLIC PROCUREMENT, SUBSIDIES, AND CREDIT
TRUST CONSUMERS’ UNDERSTANDING OF LABELS
PRIORITIZE EFFICIENT EVALUATION AND APPROVAL OF NOVEL INGREDIENTS
GROWTH OF INDIA’S PLANT-BASED MEAT INDUSTRY
INDIA’S FOOD PROCESSING SECTOR AND MEAT SUBSTITUTE INDUSTRY
FDI IN FOOD PROCESSING SECTOR
PLANT-BASED MEAT BRIEF OVERVIEW
DRIVERS OF PLANT-BASED MEAT INDUSTRY
PLANT-BASED MEAT INDUSTRY ANALYSIS
GOVERNMENT INITIATIVES
HOW PLANT-BASED MEAT AND SEAFOOD ARE PROCESSED
WHAT IS EXTRUSION;
PROCESS FLOW DIAGRAMS
WHOLE MUSCLE MEAT PRODUCTS;
STEP 1: TVP
FORMAT 1:
FORMAT 2:
STEP 2: HYDRATION / MARINATION
FORMAT 1:
FORMAT 2:
STEP 3: COATING
STEP 4: COOKING
STEP 5: EXTENDED SHELF-LIFE PROCESSES (ESLP)
STEPS 6 - 7: COOLING, PACKAGING, & STORAGE
EXTRUSION TECHNOLOGY
SHEAR CELL TECHNOLOGY
COMMERCIAL PRODUCTS
INGREDIENTS FOR PLANT-BASED MEATS AND SEAFOOD
ROOT VEGETABLES, CEREALS, AND OILSEED PROTEINS
SEAWEED AND ALGAE
LENTEINS
HEMP
MYCOPROTEINS
KEY INGREDIENTS PRESENT IN THE TOP 75 PLANT-BASED MEAT PRODUCTS
RESTRUCTURED MEAT PRODUCTS
STEPS 1 - 9 BELOW FOLLOW THE FIGURE 4 ILLUSTRATION, “PROCESS FLOW DIAGRAM FOR
STEP 1: TVP HYDRATION
STEPS 2 -3: INGREDIENT ADDITIONS & MIXING
STEP 4: FORMATION
STEP 5: COATING
STEP 6: COOKING
STEP 7: EXTENDED SHELF-LIFE PROCESSES (ESLP)
STEP 8 - 9: COOLING, PACKAGING, & STORAGE
RAW MATERIAL S
TABLE 1 NUTRITIONAL VALUE OF SOYBEAN
PRE-CONDITIONER/MIXING CYLINDER
LIVE BIN/FEEDER AND BLENDER
STORAGE OF DEFATTED SOY FLOUR
SCREW EXTRUDER
ADVANTAGES OF CO-ROTATING TWIN SCREW EXTRUDER VIS-À-VIS SINGLE SCREW EXTRUDER SHOW:
QUALITY CONTROL AND TESTING EQUIPMENTS:
FUNCTIONALITY AND IMPORTANCE OF SOME KEY TESTING EQUIPMENTS:
USES AND APPLICATION OF TEXTURED VEGETABLE PROTEIN
MARKET SURVEY
CULT OF THE ANALOGUE
TRACING ROOTS
SPREAD OF THE INFLUENCE
OVERVIEW OF NEW MOCK MEAT
TO MAKE NEW FOOD, EXTRUDE!
MOCK MEAT: THE CELL CULTURE APPROACH
MEAT ANALOGS
CHARACTERISTICS OF TEXTURED SOY PRODUCTS
TYPES OF SOY PROTEIN
ISOLATES
CONCENTRATES
FLOURS
SOYA PROTEIN AND ITS USES
FORMULATION OF SOY BASED MOCK MEAT
MANUFACTURING PROCESS OF SOY BASED MOCK MEAT
METHODS OF SOY PROTEIN TEXTURIZATION
SPUN-FIBRE BASED TEXTURIZATIONN
SPUN-FIBRE BASED TEXTURIZATIONN
DETAILS MOCK MEAT FROM GLUTEN
PROCESS FLOW DIAGRAM
METHOD OF PRODUCTION FOR SOY PROTEIN
PLANT LAYOUT
PRINCIPLES OF PLANT LAYOUT
MAJOR PROVISIONS IN ROAD PLANNING FOR MULTIPURPOSE SERVICE ARE:
PLANT LOCATION FACTORS
PRIMARY FACTORS
1. RAW-MATERIAL SUPPLY:
2. MARKETS:
3. POWER AND FUEL SUPPLY:
4. WATER SUPPLY:
5. CLIMATE:
SPECIFIC FACTORS
6. TRANSPORTATION:
7. WASTE DISPOSAL:
8. LABOR:
9. REGULATORY LAWS:
10. TAXES:
11. SITE CHARACTERISTICS:
12. COMMUNITY FACTORS:
13. VULNERABILITY TO WARTIME ATTACK:
14. FLOOD AND FIRE CONTROL:
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
1. DEPRECIATION:
2. FIXED ASSETS:
3. WORKING CAPITAL:
4. BREAK-EVEN POINT:
5. OTHER FIXED EXPENSES:
6. MARGIN MONEY:
7. TERM LOANS:
8. TOTAL LOAD:
9. LAND AREA/MAN POWER RATIO:
UTILITIES
POWER
WORKING
TOTAL MANPOWER AND PAYROLL
UTILITIES
WATER
WATER QUALITY PARAMETERS FOR PROCESSED WATER:
STEAM
POWER
EFFLUENT TREATMENT AND DISPOSAL
THE WASTE FROM THE FOOD PROCESSING OPERATIONS MAY BE LASSIFIED ON THE BASIS OF:
STANDARDS
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
PRIMARY TREATMENT
ANAEROBIC TREATMENT
ANAEROBIC TREATMENT HAS THE ADVANTAGES OF
SECONDARY TREATMENT
TERTIARY TREATMENT
SOLIDS CONCENTRATION
TYPICAL WASTE SOLIDS CHARACTERISTICS
EQUIPMENT REQUIREMENT
EQUIPMENT REQUIREMENTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY
STORAGE TANK
AUTOMATIC CAN FILLING & SEALING MACHINERIES
WEIGHING MACHINES
PACKAGING MACHINE
D.G. SET
LABORATORY TESTING EQUIPMENTS
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
SWOT ANALYSIS
STRENGTHS
WEAKNESSES
OPPORTUNITIES
THREATS
ORGANIZATION CHART
PLANT LAYOUT
IMPLEMENTATION SCHEDULE
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
