Sangtubtim Inter Co. Makes Plant-Based Pork from Coconut Water
Laura McQuarrie — September 11, 2024 — Lifestyle
References: greenqueen.hk
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.
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.
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.
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