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首页> 外文期刊>Americas food and drink insight >Alternative Protein: Evolution Ahead In Plant-Based Ingredients, Implications For Agribusiness
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Alternative Protein: Evolution Ahead In Plant-Based Ingredients, Implications For Agribusiness

机译：替代蛋白质：进展在植物的成分中，对农业综合的影响

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1. As the popularity of plant-based meat continues to rise, we expect the dominance of soy protein to be challenged by developments in other plant-based protein sources. 2. The use of pea protein will most likely grow significantly, benefiting Canadian yellow pea producers and ingredients manufacturers. European pea production will also grow as high-protein crops are promoted, although it will not match Canada, which will remain a top exporter, especially to China where there is significant investment in processing facilities. 3. The use of other beans and pulses will also rise, with export opportunities for Asian pulse producers, in particular India. However, isolating protein suitable for meat alternatives from chickpeas, fava beans and other pulses will remain less common than pea, and will mainly be used in combination with pea or soy. 4. Early developments in fermentation and novel protein sources such as microalgae have the potential to disrupt the market in the next decade.
机译：作为植物的肉类的普及继续上升，我们预计大豆蛋白的主导地位受到其他基于植物的蛋白质来源的发展挑战。 2.豌豆蛋白的使用最有可能显着生长，利用加拿大黄豌豆生产者和成分制造商。欧洲豌豆产量也将增长，因为促进了高蛋白质作物，虽然它不会匹配加拿大，这将仍将成为顶级出口商，特别是对中国有重大投资加工设施。 3.其他豆类和脉冲的使用也将上升，亚洲脉冲生产者的出口机会，特别是印度。然而，分离适用于鹰嘴豆，Fava豆类和其他脉冲的肉类替代品的蛋白质将仍然不如豌豆，并且主要用于与豌豆或大豆组合使用。 4.发酵和新型蛋白质等的早期发育，如微藻，有可能在未来十年中扰乱市场。

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