Algal Plant Proteins ( MicroAlgae) 2020. 8. 6.¢  huge investment in algae-based biofuels. Microalgae

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  • Algal Plant Proteins (MicroAlgae)

    A Disruptive Opportunity

    Market Trends, Technologies, Key Success Factors

    23 May 2017

  • In our previous episode…

     May 2015, Matt Carr – Algae Biomass –

    …reported key motivating factors and state of

    commercialization for alternative microalgae

    farming, yield & sustainability.

     At that time, price for barrel oil still expected to increase, with

    huge investment in algae-based biofuels.

     Microalgae was primarily directed to added-value dietary

    supplements & cosmeceuticals.

     Investment in algal protein sources was still limited.

    2017+ … Algal Proteins have indeed become a strategic factor for global

    food & beverage industries, aqua-farming & animal nutrition.

  • 2015 Milestones, Sep EU Sustainable, Safe and Nutritious Food, New Nutrient Sources

    Lux Research

     Global protein consumption is estimated to reach 944 MMt by 2054.

     Animal protein dominance will decrease over next decades.

     Consumption of alternative protein sources to grow by 9% annually.

    By 2054, up to 33% of the total protein consumption, i.e. 311 MMt.

    o Algae 2024 … ~2% of alternative protein market

    o Algae 2054 … ~18% of alternative protein market, i.e. 56 MMt. *

  • Sustainable, Safe & Nutritious Food

  • 2015 Milestones, Dec Rabobank Industry Note, Algae: A Brave New Industry

     Researchers still focused on traditional sources: Spirulina, Chlorella, Porphyridium,

    Nannochloropsis, Astaxanthin, Dunaliella, Fucoxanthin.

     72,000 other algae species, offer different properties, farming methods,

    applications, volumes and price-points … and not IP protected!

    Rabobank – KSF for Microalgae Proteins

    o Farming of algae will need to take place on a larger scale.

    o Market forces are essential to commercializing technologies.

    o Supporting a smarter food system requires managing risks (Technology,

    Market, Business, Regulatory, Reputational).

  • 2015 Milestones, Dec Rabobank Industry Note, Algae: A Brave New Industry

    In order to match the quality of animal & traditional plant protein sources, the way

    forward is to blend different types of plant proteins to optimize & harmonize

    nutritive values & obtain advantageous amino acid content.

  • Sustainable, Safe & Nutritious Food

    2nd + 3rd generation plant

    (pulse) + Algae (+ Insects)

    proteins change metrics

    of global agri biodiversity.

  • Microalgae Sustainability

    Matt Carr May, 2015

  • Algal Protein Key Success Factors

    Microalgae Protein

    Protein value proposition drives all other considerations…

  • Algal Protein Screening & Selection Process Key Success Factors

    Microalgae Protein

     Location

     Autotrophic or Heterotrophic species, and where to source optimal strains:

    o Reactors, Ponds, Raceways – outdoor open systems

    o Fermentation – indoor fermentation tanks

     Microalgal Species selection

     Water source

     Medium use

     Continuous or batch culture

     Downstream processing & final product (Human consumption or feed?)

     Allergenicity, ANF (anti-nutritional factors)

    Process strategy to achieve high protein yields

  • Alternative Microalgae Protein Growing Systems

  • Algal Protein Characteristics & Functionalities Key Success Factors

    Microalgae Protein

     Amino Acid Profile

     Digestibility (PDCAAS, DIAAS)

     Solubility (pH)

     Emulsification

     Heat Stability

     Color

     Flavor & Taste

     Viscosity

     Gelling

    Functionalities giving synergistic properties with other alternative plant & algae proteins.

  • Algal Oil Key Success Factors

    Microalgae Protein

     Triglycerides

     Fatty Acid Profile

     Micronutrients

    o Vitamins & minerals

    o Antioxidants

    o Phytochemicals

    o Carotenoids

     Fibers

    Added value fractions to strengthen algal protein business model.

  • Algal Protein Key Success Factors

    Microalgae Protein

     US$ 6-8 / Kg for ~70% algal protein concentrate

    o Benchmark: alternative plant proteins (soy, pea, whey)

    oNot niche product

     Large volumes

     Versatility for F&B applications

    o Food • Meat & non-Meat • Food & beverage • Bakery & patisserie • High nutritional value foods (sports, infant, medical foods)

    o Animal & aqua

     Develop additional algal fractions

     Facilities close-to-market / Contingency Plan

  • Alternative Plant Protein Value Chain Soy Case Study

  • Alternative Protein Value Chain Microalgae Case Study

  • Known Protein Producing Microalgae Strains

    72,000 other sources ?

  • Screening & Selecting, Challenges for Microalgae Proteins Technology readiness levels (TRL)

    Growing & processing

     Cellulosic cell wall poses serious problem

    in digesting/utilizing algal biomass.

     Hence, effective treatments necessary

    to disrupt cell wall.

     Drying method can drastically affect

    nutritional quality of the algal protein.

    Downstream

     Nutritional benefits & Functionalities

     Added value fractions

    Cost of Goods (COGS)

     Ability to compete with other alternative

    plant proteins in food/feed products.

  • The European Perspective

  • European Institute of Innovation and Technology

  • EIT Food, a €1.2 Billion Multi-Year Initiative

  • EIT Food, a €1.2 Billion Multi-Year Initiative

    Senior Vice President PepsiCo

    https://eit.europa.eu/newsroom/eit- selects-winning-innovation-partnership- food

    https://eit.europa.eu/eit- community/eit-food

    https://eit.europa.eu/newsroom/eit-selects-winning-innovation-partnership-food https://eit.europa.eu/eit-community/eit-food

  • EIT Food Innovation Programs Framework for microalgae protein project

  • Title of Proposed Idea:

    Develop innovative algal plant-based protein sources with important functional

    properties needed for a wide variety of food and beverage applications.

    Objective:

    To develop sustainable algal plant-based protein sources for a wide range of

    applications, including meat & non-meat alternatives, food & beverage, bakery &

    patisserie products, and food products with a high nutritional value (including

    sports nutrition, infant formula and medical foods for elderly). The project aims

    to develop cost-effect, highly functional and good tasting specialty proteins

    with important essential amino acid profiles.

    EIT Food ‘IDEA’ Assumptions & KSF for Algae-based Proteins

  •  Develop new micro-algae sources, for protein & other nutritional properties,

    selecting top 3-4 for further evaluation (COGS for growing and down-processing).

     Implement established technologies:

    o Growing, harvesting & down-processing of high protein algal sources;

    o Extraction and separation to utilize all fractions (protein, lipid, polysaccharide,

    fiber...) for food and nutritional applications/products.

     Analyze all functional properties, for most suitable applications; to achieve early

    business wins & long term sustainable business opportunities.

     Nutritional by-products & value streams of micro-algae fractions to be evaluated.

    EIT Food ‘IDEA’ Assumptions & KSF for Algae-based Proteins

  • EIT Food, a €1.2 Billion Multi-Year Initiative

  • Plant Protein Industry Standards (Guidelines)

    Thank you to: David Plank, Factors impacting Protein Quality & a New Way for Measuring, May ‘16

  • Will CRISPR Technologies be Used?

    CRISPR/Cas9 and Targeted Genome Editing: A New Era

    in Molecular Biology

     A CRISPR/Cas9 system adapted for gene editing in

    marine algae

     Genome editing of model oleaginous microalgae

    Nannochloropsis spp. by CRISPR/Cas9

  • Food & Microalgae Proteins Ingredients Insight: Proteins – Dec ‘16

     Protein continues to be sought out by consumers and is considered a part of

    a healthy diet.

     Consumers are becoming more interested in plant-based protein options.

    Consequently, there has been an increase of vegetarian and vegan claims on

    high protein food and drink launches.

     Other market drivers (relevant for microalgae): Allergen free, Gluten free,

    Lactose free.

     Sustainable & environment friendly cultivation, processing and supply are

    key success factors.

    While pea, chickpea, lupine, seeds & nuts, and insect proteins are all

    mentioned in new product launches, a microalgae Search shows only 120