Insight report on carbon reduction of Chinese plant meat in 2022 From Xinhuanet & Sunday zero

The following is the Insight report on carbon reduction of Chinese plant meat in 2022 From Xinhuanet & Sunday zero recommended by recordtrend.com. And this article belongs to the classification: Life data, research report.

With the clear goal of “achieving carbon peak by 2030 and carbon neutralization by 2060”, reducing carbon emissions has become an important topic of concern in the industry.

However, when carbon peak and carbon neutralization appear in all walks of life, many difficulties are exposed: specific to a certain industry, it also needs to think deeply to clarify what, why and how. The same is true of the food industry.

Recently, the topic of “carbon reduction” is blowing a gust of wind in the food industry. It has become a business and is also becoming the concept of a brand or product.

For example, PepsiCo launched its first “no bottle label” package in China to pass on the carbon reduction proposition of “no bottle label and environmental protection”. Yili also launched its first “zero carbon milk” in China. Mengniu created an organic pasture in the desert oasis, which was born under this background.

The birth of plant meat also carries the concept of “carbon reduction” in its genes. Ethan brown, CEO of beyond meat, initially founded the company out of environmental protection considerations.

Now, it is not new for many young people in first and second tier cities to eat vegetables once or twice a week and try vegetable meat hamburgers and vegetable chicken nuggets when ordering.

In the context of the national dual carbon strategy, can plant meat, as a new force for carbon reduction, enter the daily lives of more people?

Recently, Xinhuanet jointly edited and released the 2022 China plant meat carbon reduction insight report (hereinafter referred to as the report) with “Zhou zero” (Shenzhen Zhou Zero Food Technology Co., Ltd.), the Institute of agricultural environment and sustainable development, Chinese Academy of Agricultural Sciences, and Beijing Agricultural University.

How much does the development of plant meat industry match the policy? What are the advantages of plant meat for carbon reduction? What is the current situation of “carbon reduction” in the plant meat industry, and what are the development prospects and challenges? What reference ideas do experts and scholars in the industry have for the development of vegetable meat industry in 2022?

In view of the above problems, this report gives a detailed introduction and analysis. Through this report, investors, catering businesses and ordinary consumers can understand not only the actual effect of vegetable meat on food carbon reduction, but also the development status and prospects of the vegetable meat industry.

01. The “wind of carbon reduction” is blowing in the food industry

A series of “butterfly effects” caused by global carbon emissions on the environment are being paid attention to by the international community. China promised at the UN General Assembly in 2020 to “strive to achieve carbon neutrality by 2060”. At the two sessions in 2021, carbon peak and carbon neutral were written into the government work report for the first time.

On March 6, 2022, during the fifth session of the 13th National Committee of the Chinese people’s Political Consultative Conference (CPPCC), it was expressed that “we should establish a big food concept and grasp the changing trend of the people’s food structure from the perspective of better meeting the people’s needs for a better life”, “We should ask for food from forests, rivers, lakes and seas, and facility agriculture. At the same time, we should expand from traditional crops and livestock and poultry resources to richer biological resources, develop biotechnology and biological industry, and ask for heat and protein from plants, animals and microorganisms. We should actively promote the structural reform of agricultural supply side, develop food resources in an all-round and multi-way, develop rich and diverse food varieties, and achieve the balance between supply and demand of all kinds of food To better meet the increasingly diversified food consumption needs of the people. “

The national agricultural green development plan for the 14th five year plan requires China to unswervingly follow the path of green and low-carbon circular development. The fifth session of the 13th CPPCC National Committee also pointed out the direction for the development of diversified protein sources and new protein industry.

In order to do a good job in the development path of carbon reduction, catering enterprises are also actively embracing plant meat, a new food material, and strengthening their willingness to cooperate with plant meat enterprises.

Food enterprises not only regard sustainable development as their social responsibility, but also use plant protein as an advantage of enterprise differentiation. Because plant protein can be rich in dietary fiber, 0 hormone, 0 cholesterol and other health attributes, it can provide consumers with a healthy, nutritious and delicious experience of high-quality protein products.

In foreign countries, plant meat enterprises such as beyond meat and impossible foods have covered more than 30000 store channels.

In China, more than 100 brands have established cooperation with the local plant protein food brand “Sunday zero”. Plant meat products cover 37000 stores across the country, and the cooperative brands include KFC, Ruixing, Xicha, DEX and other well-known brands.

02. How to calculate plant meat for carbon reduction?

Policies, capital and enterprises are promoting the development of the plant meat industry. However, for the proposition of “carbon reduction”, how can vegetable meat form specific solutions from various aspects such as emission accounting, management system, technology application and so on?

In this report, carbon footprint, a carbon measurement organization that has served Starbucks, KFC and other well-known brands, cooperates with the representative brand of domestic vegetable protein food “Sunday zero” to calculate the carbon measurement and carbon reduction effect of vegetable meat products.

According to the wide market coverage and diversity of application scenarios of the products, this report selects five “zero week” plant meat as the calculation products, namely: plant beef beef beef patty, plant meat pastry, plant meat sliced ham, plant meat lion head, and plant meat crispy chicken chops. Take the three stages of [emissions from the input of various raw materials of plant meat], [production and manufacturing] and [transportation and storage] as the calculation boundary.

The carbon footprint measurement of five products shows that plant meat has a significant carbon reduction effect. The carbon emissions of equivalent traditional meat products are 4.7-44.4 times that of “week zero” plant meat products.

Take the comparison of beef patties and vegetable beef patties commonly used in the market as an example, most of their carbon emissions come from the raw material acquisition stage. At this stage, the carbon emissions related to beef patty and animal husbandry (feed related, fecal management, intestinal emissions, fecal management, energy use) account for 99.8% of the total carbon emissions of products. On the whole, the carbon emission from the production of 1kg beef patty is about 44.4kg black pepper plant beef patty.

The report speculates that, based on the calculation of 1.722 million stores nationwide (convenience stores + fast food restaurants + new tea + coffee shops), assuming that all of them sell vegetable meat meals, five “weekday zero” vegetable meat products develop one meal each, and each store sells 10 copies each day. Assuming that each product contains 60g of vegetable meat and is sold for 365 days, the total carbon emission reduction of the five products will be as high as 33.552 million tco‹e.

What is this concept?

It is equivalent to the carbon dioxide absorbed by 24.264 million ordinary families, 16.776 million cars and 6.71 billion trees in a year.

Through the comparative calculation of carbon emissions of traditional meat products and plant meat products, the carbon reduction potential of plant meat can be presented more intuitively, so that brands can better understand each link of carbon reduction, and consumers can better understand the significance of plant-based diet for carbon reduction.

03. How to reduce carbon into the daily life of consumers?

The trend of plant protein has swept well-known brands, and there is constant noise around the topic of “carbon reduction”.

However, if we return to the essence of consumption, really be accepted by consumers, and even establish effective, real and intimate communication with consumers, this process will not be achieved overnight.

Where is the consumer market dividend of vegetable meat?

On the one hand, more and more consumers begin to understand and accept vegetable meat. With the spread of the Internet, the concept of plant-based diet has gradually become popular.

According to the 2022 “weekday zero” user group survey, “weekday zero” users have high acceptance, loyalty and stickiness, and most of them are users who pursue a higher healthy and nutritious life. Many of the audience are meat free groups, not just vegetarians in the past. Moreover, according to the 2021 China sustainable consumption report, more than 90% of consumers are willing to pay a premium for low-carbon food.

On the other hand, as consumers continue to deepen their awareness of vegetable meat, the market consumption demand is also steadily increasing. Vegetable meat has been brought into richer application scenarios, and different product forms such as frozen instant food, rice balls, noodles have entered convenience stores, new retail malls, new tea drinks, fast food restaurants and other channels.

Recently, KFC launched a new “zero carbon” product on Earth Day – the series of vegetable crispy rice balls, which is also a vegetable protein product jointly named with “Sunday zero”. According to KFC Weibo, during April 2022, KFC restaurants across the country sold breakfast vegetable pastry rice balls and Jinsha salted egg yolk vegetable pastry rice balls, which are expected to emit a total of about 236 tons of carbon dioxide equivalent. All of them will be carbon neutralized through afforestation to achieve zero carbon emissions.

During the event, users can enter KFC’s “small green store” through wechat or KFC app, punch in the carbon reduction task, collect carbon beans, and participate in “carbon reduction”.

At present, the topic of carbon neutrality is rapidly penetrating downward, sweeping all major industries.

The report points out that the catering industry has achieved low-carbon transformation + enhanced brand value through the introduction of plant meat products, so as to achieve the effect of stabilizing costs and increasing efficiency. Under the influence of the new trend of low-carbon consumption, catering enterprises have launched plant meat meals, which can continue to gain topic popularity and enhance brand and competitiveness by combining their own advantages.

04. Where is the tomorrow of vegetable meat?

According to the prediction of markets and markets, the global vegetable meat market will be about US $18.4 billion in 2022, which is expected to grow at a compound growth rate of about 15% every year. By 2025, its market size will reach US $27.9 billion (about 177.5 billion yuan).

According to Euromonitor, the market size of Chinese vegetable meat will reach US $14.2 billion in 2025, more than half of the global market.

The food and Agriculture Organization of the United Nations pointed out that the global demand for meat will increase by 50% by 2050. The oecd-fao Agricultural Outlook report 2020-2029 also predicted that the total supply gap of China’s meat products will reach more than 3700 tons from 2020 to 2029. Under the background of increasing demand for meat, vegetable meat can fill the long-standing meat gap in China to a certain extent, and the market scale is also expanding synchronously.

Behind the continuous growth of the vegetable meat market is the strong impetus from policy planning, consumer market and industrial potential.

Huang Jiazhang, director and chief scientist of the plant food and nutrition policy research center of the Institute of food and nutrition development of the Ministry of agriculture and rural areas, said that at present, the series of strategic plans and policy measures issued by the state are accelerating the transformation and upgrading of the agricultural food system led by the big food concept, the upgrading of the food consumption structure aimed at green and low carbon, and the transformation and upgrading of the food industry oriented by nutrition and health, It provides a market prospect for the development of plant protein industry represented by plant meat.

Xulijie, director of the Environment Institute of Shenzhen Institute of standards, said that “carbon neutralization” is both an opportunity and a challenge for the development of plant meat enterprises. For the carbon reduction goal, the plant meat industry needs to be carefully laid out:

Carry out product carbon footprint evaluation and formulate plant meat PCR

If the comparison report between traditional meat and plant meat is carried out, it should be published in due time

Emission factors, data can withstand scrutiny

Set medium and long-term carbon neutrality strategic plan

First carry out the pilot of product carbon labels, and launch emission reduction labels and zero carbon labels in stages

Disclose carbon emission information to the public

China began to promote the “carbon footprint labeling” program in early 2018. It is reported that a plant protein food with a carbon label will be launched on “Sunday zero”.

In addition to the carbon reduction value, plant protein and plant meat can also meet the diversified needs of the national dietary structure, and have the advantages of controllable whole process production and scientific regulation of nutritional content. The outline of China’s food and Nutrition Development (2014-2020) issued by the general office of the State Council clearly points out that the fine dietary tradition of mainly plant-based food and supplemented by animal food should be inherited.

This year, “Sunday zero” will take “making health more delicious” as the brand concept, drive product research and development with plant protein technology, meet the health needs of consumers, and develop more products that are both healthy and delicious.

In the future, plant protein and meat protein will coexist and complement each other to meet the protein needs of 10 billion people around the world.

However, at present, there is still a lot of room for optimization of plant meat, such as taste, price, etc.

Opening up the “last mile” of the industry depends on the continuous iteration of plant protein technology. According to “Sunday zero”, the brand’s technology has reached the stage of “whole meat shaping”, achieving a breakthrough in texture. Using this technology, “Zhou zero” launched “Zhou zero master black pepper vegetable beef”, which cut into the ham, beef slices and other dinner and catering markets. The taste of the product is comparable to pasque beef, but it can be achieved without adding nitrite or any preservatives. It has the advantages of 0 cholesterol, 0 trans fatty acid, high protein, low fat and so on.

Li Jian, a professor at the school of food and health, Beijing Industrial and Commercial University, said: “The improvement of flavor and texture is the key to improve the quality of plant protein food, which directly affects the acceptance of consumers. In the future, it is necessary to develop special protein raw materials for plant protein food, enrich protein types, develop special seasonings for plant meat, and realize the natural release of flavor. At the same time, it is necessary to study the precise regulation mechanism of protein structure, optimize the processing technology of plant protein histolization, and refine the products in the form of whole meat, so as to meet the requirements of Chinese food industry Consumption habits of Chinese people. Improve the flavor and texture characteristics of plant protein food healthily and efficiently. “

Technology driven will be the core driving force for the development of the plant meat industry.

From the report, we can see that what plant meat enterprises need to do is not limited to the competition with “meat”, but to think from the perspective of human beings, how to carry out a protein revolution based on plant protein technology, so as to truly find innovative breakthroughs for protecting environmental resources and improving production and living efficiency.

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