08-Oct-2020 | Market Research Store
Researchers have long being trying to develop a protein to combat the escalating levels of environmental challenges. It has also been found that the traditional processes need more space in sea or land area and also increases the carbon footprint and lowers resources. There are few start-ups that are working on developing protein through bacterial fermentation of gases. Across the globe, there are meat-free proteins being consumed on a large scale and these proteins are made using soy and pea crops. This trend this being advanced using fermentation processes that help develop protein from sugars, starches, or gases, thereby producing environment friendly food compared to high protein content meat. This hypothetical shift in agriculture using gas-to-protein processes requires less time, land, and water compared to existing protein from animals or plants.
Furthermore, biomass made using gas fermentation is found to comprise of 70% protein that the potential to lower greenhouse gas emissions considerably. The new technology is currently on the verge of being commercialized compared to the other companies developed perfect method that are not only costly but also ineffective. The development of a gas-to-protein technology helps make healthy, environmentally friendly protein for consumption. Moreover, this approach is being tested using animal feed from gases so as to lower agricultural greenhouse gas emissions and land use.
However, the cost and the efficacy of this new technology are huge concern as well as a barrier for further use of hydrogen and carbon dioxide from the air to develop protein. This new exploration is anticipated to overcome a number of factors and lead to the development of newer options in the food production.
Market Research Store has published a report on the global meat-free foods industry market. The report on covers all the qualitative and quantitative market data, breakdown market structure, market competitiveness, and market growth stimulators.