谷孚：2023年度新蛋白产业现状报告-替代蛋白质发酵行业分析报告（英文版）（88页）.pdf

1、2023 State of the Industry ReportFermentation:Meat,seafood,eggs,and dairyTable of contentsEditors note.3Executive summary.7Commercial landscape.8Products.9Investments.9Science and technology.9Government and regulation.10Introduction.12Understanding fermentation.12Commercial landscape.15Company lands

2、cape.15Facilities.17Involvement from diversified companies.18Partnerships.20Product launches.22Industry associations.24Consumer insights.26Nomenclature and messaging appeal.26Consumer awareness and familiarity.27Consumer willingness to try.28Consumer research and demographic insights from around the

3、 world.30Investments.34Liquidity events.40Science and technology.42Ingredient trends and highlights.43Research across the technology stack.47Environmental and social impact.60Nutrition.61Scientific ecosystem.62Government and regulation.68Global public funding.68Regulation by country.71Global coopera

4、tion and coordination.73Outlook.762024 outlook.77Long-term outlook.78External projections.79Acknowledgements.872023 State of the Industry Report/Fermentation:meat,seafood,eggs,and dairy2Editors noteFermentation is a nature-inspired technology withpowerful current-day applications.In 2023,accessto fe

5、rmentation-enabled alternative proteinsexpanded,with products from bacon to crab cakesand beyond launching at diverse venues from globalfast-casual restaurants to your local grocery store.Yet the year was not without its challenges.Fundingconstraints and difficulties with scaling posed two ofthe big

6、gest bottlenecks for fermentation.Consumereducation,understanding,and adoption are still inthe early stages.And the work to secure governmentand private investment continues.Despite theseheadwinds,the stark realities of our food systemremain:Global meat consumption is projected to risesignificantly