产品开发景观及案例研究 - Brian Klopf（MARS）.pdf

1、Lecture#3Product Development Landscape&Alternative Meat Product Case StudiesTodays agenda:Plant-based ingredientsMimicking for plant-based formulationDesigning and commercializing plant-based foodsCase study challenges of developing meat alternativesCredit:Adobe Photostock 2025Sustainable Food Prote

2、ins CourseMinneapolis October,2025Plant Based Food Development the NumbersGFI.org,2025Plant-BasedFoodMarketSalesGFI.org,2025Plant Based IngredientsYES Nuts Seds Grains Legumes/beans Fruit and vegetable-based Vegetable oils Hydrocolloids/gums from vegetable derived sourcesNO(Vegan defined)Dairy ingre

3、dients Milk,Whey+Casein Animal/meat All types Gelatin/collagen Fish HoneyProtein and PlantsGFI.org,2025CULIVATIONPRE-EXTRACTIONHarvesEXTRACTIONAir classificationAlkalization/AcidificationFRACTIONATIONMilling/GrindingDRYINGFiltrationMembrane/Ion ExchangeSEED COMPANYFarm to Fork ProcessRef.:Aimutis,W.

4、R.and Shirwaiker,R.A.(2025).Front.Plant Sci.16:1626856 Protein Source TypeGFI.org,2025Ingredient ExtractionGFI.org,2025Ingredient ComplexityProtein Fiber Starch OilGFI.org,2025GFI.org,2025GFI.org,2025Considerations for Ingredient SelectionGFI.org,2025GFI.org,2025GFI.org,2025GFI.org,2025BringingitTog

5、ether:IngredientComplexityProtein Fiber Starch OilGFI.org,2025Finished ProductFoodProductDevelopmentProcessMarket Assessment/AnalysisIdentification of White SpaceSelection of Target Segment and ProductPDMA,2025Considerations in developing a plant-based food product Ingredient selection Clean label n

6、eeds Ability to mimic animal-based version Serving size Finished product format Nutritional targets Shelf life/stability Flavors/Organoleptic Allergens Labelling/regulations Finished product specificationsPDMA,2025Are you trying to match/mimic a current product,or is this a new innovation?Plant-base