Consumer’s demand for meat analogue is rising rapidly across the globe. There has been an increasing shift towards aspects like vegan, clean-label, and sustainability. In this segment, a great challenge faced by the formulators is how to make the mincemeat alternative product that look and taste as much as possible like the real meat.

Below are the key questions answered in the case study:-

-What are the unmet needs in the space, the matured solutions are still trying to address, and achieve greater productivity with cost-effectiveness?
-Which are the most innovative/upcoming R&D solutions that we can pursue for further investigation?
-Who are the technologies (structuring, texturing, etc.) providers for mincemeat alternatives? What are their existing business models?
-What are the strategies/initiatives undertaken by key entities (established player, start-up, academia) in this space?
-Who could be the best-fit technology providers for collaboration?
-Who are the potential suppliers of raw materials to produce mincemeat alternatives?

Our Solution:-

Our research team employed a comprehensive strategy covering secondary research, patent, and scientific research to conduct the study followed by primary research to identify top technology providers and raw material suppliers.

We addressed all the key business questions through the output of our research and execution. We have provided few illustrative solutions below:-
1.TECHNOLOGY LANDSCAPE
Identification of industry challenges in formulation and processing and existing and upcoming technologies to overcome these challenges
2.PLAYER BENCHMARKING
Benchmarking of suppliers and technology providers based on key performance indicator
3.BEST-FIT PARTNERS
Validation and identifying 2-3 best fit suppliers and 2-3 best fit technology providers
4.EXECUTIVE SUMMARY
Key trends/insights and recommendation on the study

Business Impact

We have identified that plant based protein is the most suitable raw material to formulate mincemeat alternative, followed by Mycoprotein. Coperion’s ZSK food extruder is one of the best technology in the space, which can provide high quality texturized vegetable protein (TVP) and high moisture meat analogue (HMMA) products.
During our analyses, we shortlisted few suitable raw materials and their suppliers, and the best technologies based on their implementation, adoption by formulators, and increased consumer acceptance.

We provide crucial recommendations for the deployment of advanced technologies to ensure similar taste, texture, and appearance of the alternative mincemeat products.

 -To identify promising raw materials and technologies having potential to develop cost-effective mincemeat alternatives with high productivity.
 -To derive actionable insights to realign their product portfolio with meat analogues and capitalize on the opportunity in short-mid-long term.
-To prioritize few best-fit raw material suppliers and technologies providers from our supplier and technology benchmarking activity.
 -To gain insights on organic and inorganic growth strategies adopted by the key players.