Moolec Science, a start-up company, has developed a new method to give plant-based proteins the taste of meat. The company has genetically integrated pig proteins into soybeans, creating a product called “Piggy Sooy” that has a meatier taste. This development comes as plant-based meat alternatives are becoming increasingly popular in Germany, with data from the Federal Agency for Agriculture and Nutrition showing a decline in meat consumption. Moolec Science’s approach to developing meat alternatives sets it apart from other companies, as it uses genetically modified crops to produce proteins that could potentially mimic meat.
The company has not disclosed specific details about the production of its genetically modified soybeans, but it has announced that it has developed a plant that produces soybeans with a quarter of their water-soluble proteins coming from pig proteins. The resulting beans have a pinkish hue, which may be due to the presence of a protein with an iron-containing heme group, similar to myoglobin. While the use of genetic modification is not a hindrance for Moolec Science, it remains to be seen whether the company will receive approval from the European Union, as its product does not meet the criteria for the EU’s proposed regulations on genetically modified plants.
Moolec Science’s “Piggy Sooy” product has the potential to revolutionize the plant-based meat industry, as it offers a meatier taste that could appeal to consumers who are hesitant to switch to plant-based alternatives. However, the company will need to navigate regulatory hurdles before it can bring its product to market.
