{"id":130370,"date":"2024-04-18T14:41:26","date_gmt":"2024-04-18T13:41:26","guid":{"rendered":"https:\/\/dev.vegconom.de\/usa\/?p=130370"},"modified":"2024-04-18T19:08:52","modified_gmt":"2024-04-18T18:08:52","slug":"themeat-vegan-heme-vegetable-waste-beef-flavor-plant-based-meat","status":"publish","type":"post","link":"https:\/\/dev.vegconom.de\/usa\/food-and-beverage\/ingredients\/themeat-vegan-heme-vegetable-waste-beef-flavor-plant-based-meat\/","title":{"rendered":"tHEMEat: Vegan Heme From Vegetable Waste to “Beef” the Flavor of Plant-Based Meat"},"content":{"rendered":"

While many manufacturers use precision fermentation<\/a>-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat<\/a> offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste.<\/span><\/p>\n

Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste into a vegan version of the heme protein. <\/span>Naturally occurring in animal flesh, heme is an iron-containing molecule that\u00a0<\/span>plays an essential role in creating the rich flavor of meat, a more intense scent, and taste.<\/p>\n

[perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Meat will starve us – because meat consumption drives significant climate change, reducing the world’s ability to grow food”[\/perfectpullquote]<\/p>\n

Challenged by the flavor gap<\/a> between animal and plant-based meat, tHEMEat developed a proprietary tech for extracting and synthesizing flavors from different feedstocks and a unique formulation for adding species-specific flavors.<\/span><\/p>\n

The result is VEME, which is described as a flavor catalyst that enhances the flavor and aroma of food by intensifying the chemical reactions that take place during cooking.\u00a0\u00a0<\/span>According to the company, VEME makes plant-based proteins look, cook, smell, and taste like beef, pork<\/a>, or fish, replicating the dining experience consumers expect from alternatives.\u00a0<\/span><\/p>\n

\"tHEMEat's
\u00a9 tHEMEat<\/figcaption><\/figure>\n

Revolutionizing alternatives<\/span><\/h2>\n

Recognizing the potential to revolutionize eating habits and food waste management, tHEMEat Company was named the runner-up in the Liveability Challenge<\/a>‘s Food & Nutrition Track for its meat-free heme.\u00a0<\/span><\/p>\n

The prestigious competition, organized by Eco-Business and presented by Temasek Foundation, saw tHEMEat competing against over 1,000 submissions from 100 countries. With a grand funding of S$2 million from the Temasek Foundation, TLC aims to support initiatives that tackle pressing global issues.<\/span><\/p>\n

In 2023, the startup won the DBS Foundation x NEA Hungry for Change Challenge with its VEME technology to revolutionize plant-based meat.<\/span><\/p>\n

“Meat will starve us – because meat consumption drives significant climate change<\/a>, reducing the world’s ability to grow food. 10 kg of feed is needed to grow 1 kg of meat. That’s how\u00a0<\/span>much food that we are wasting to produce meat in the current livestock system,” Tham said at the Liveability Challenge.<\/span><\/p>\n

He added, “We are incredibly honored to be recognized as a top contender in TLC for our contributions to food sustainability. This recognition is a testament to the tireless efforts of our team and the transformative potential of VEME.”<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

While many manufacturers use precision fermentation-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste. Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste into a vegan version of the heme protein. Naturally occurring in animal flesh, heme is an iron-containing molecule that\u00a0plays an essential role in creating the rich flavor of meat, a more intense scent, and taste. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Meat will starve us – because meat consumption drives significant climate change, reducing the world’s ability to grow food”[\/perfectpullquote] Challenged by the flavor gap between animal and plant-based … <\/p>\n

more<\/a><\/p>\n","protected":false},"author":63,"featured_media":130382,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_uag_custom_page_level_css":"","footnotes":""},"categories":[64884],"tags":[68991],"class_list":["post-130370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients","tag-heme","infinite-scroll-item","resize-featured-image"],"uagb_featured_image_src":{"full":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-scaled.jpg",2560,1032,false],"thumbnail":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-150x60.jpg",150,60,true],"medium":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-300x121.jpg",300,121,true],"medium_large":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-768x310.jpg",768,310,true],"large":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-1024x413.jpg",1024,413,true],"1536x1536":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-1536x619.jpg",1536,619,true],"2048x2048":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-2048x826.jpg",2048,826,true],"mailpoet_newsletter_max":["https:\/\/assets.vegconom.de\/media\/wp-content\/uploads\/sites\/3\/2024\/04\/18131507\/tHEMEat-vegetables-1320x532.jpg",1320,532,true]},"uagb_author_info":{"display_name":"Carlota Ellenberg","author_link":"https:\/\/dev.vegconom.de\/usa\/author\/carlotaksdfksdhjfsdlkfja\/"},"uagb_comment_info":0,"uagb_excerpt":"While many manufacturers use precision fermentation-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste. Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste…","_links":{"self":[{"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/posts\/130370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/users\/63"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/comments?post=130370"}],"version-history":[{"count":11,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/posts\/130370\/revisions"}],"predecessor-version":[{"id":130449,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/posts\/130370\/revisions\/130449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/media\/130382"}],"wp:attachment":[{"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/media?parent=130370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/categories?post=130370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.vegconom.de\/usa\/wp-json\/wp\/v2\/tags?post=130370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}