Sangtuptim Inter Co., a Thai manufacturer of coconut-based products, patented a plant-based pork alternative made using local coconut water and king oyster mushrooms. The company known for its non-fat, sugar-free coconut vermicelli noodles recognizes the growing demand for plant-based alternatives in Thailand—the plant-based sector has grown by 61% in the last five years and is expected to reach $45 billion in 2024.
Sangtuptim Inter Co. developed the meat analog under the Department of Industrial Promotion’s (DIPROM) Reshape the Future policy. Already, the plant-based meat created with coconut water won a gold award at the International Invention and Trade Expo in the UK, representing an innovative product that boosts the value of local food products.
Coconut-Based Pork Alternatives
Sangtubtim Inter Co. Makes Plant-Based Pork from Coconut Water
Trend Themes
1. Coconut-based Protein Innovations - Leveraging coconut water to develop plant-based meat offers a novel approach that taps into sustainable and locally-sourced ingredients.
2. Award-winning Plant-based Meats - Products gaining international acclaim, such as the gold-awarded plant-based pork, highlight the market's readiness for culinary innovation and quality.
3. Rise of Functional Food Alternatives - The integration of nutrient-rich components like king oyster mushrooms into meat substitutes underscores a shift toward multifunctional food products.
Industry Implications
1. Plant-based Foods - With a rapid growth trajectory, the plant-based sector is set to transform dietary habits and offer lucrative opportunities for new product entries.
2. Coconut Product Manufacturing - Innovating existing coconut-based production lines to create meat alternatives signifies an adaptive reuse of resources in manufacturing.
3. Functional Food and Nutrition - Creating meat analogs with added nutritional benefits is pushing the boundaries of functional foods, blending taste with health advantages.