The research team of Professor Kim Pil of the Department of Biotechnology at the Catholic University of Korea will start research on the development of new food ingredient technology for meat substitutes with investment from the government and private companies. This research has been selected by the Ministry of Science and ICT for ""The 1st Bio/Medical Technology Development Project 2022,"" and it will receive an R&D fund of 15.94 billion won until 2026.

With the increasing social interest in health, environmental protection, and sustainability, meat substitutes are attracting attention as eco-friendly food for the future. In particular, meat consumption trends are changing due to several factors such as increased meat consumption due to global population growth, shortage of farmland and water, weakened immunity of livestock due to overuse of antibiotics, and the emergence of new infectious diseases in animals. Recently, plant-based meat substitutes that are nutritionally equivalent to meat have emerged, and cultured meat that does not require animal breeding has appeared on the market. Accordingly, there is an increasing need for new non-meat food ingredient technology to solve the problem of allergy and odor while it's safe, and the new food ingredient technology for stem cell culture medium that replaces harmful factors such as serum.

Professor Kim Pil, the principal investigator of the research, has been studying the evolution of microbial strains and enzymes using non-GM methods, and based on his past experience, he will work with joint research institutes to develop a technology for a new safe food ingredient, which is the core of meat substitutes. The research team will use biotechnology to develop technologies for new food ingredients such as non-GM natural microorganisms, new food additives using synthetic organisms, and medium to replace harmful elements for cultured meat while also establishing a basis for new food ingredient safety evaluation.

""Research on the development of a technology for new food ingredient for meat substitutes"" is conducted through joint research between industry, academia, and research institutes. Under the supervision of Professor Kim, a total of 11 institutions are participating, including the University of Ulsan College of Medicine, Korea Research Institute of Bioscience and Biotechnology, CJ CheilJedang, and CKD Bio.

Professor Kim Pil of the Department of Biotechnology at CUK said, “As global consulting firm Kearney predicts that the global meat substitute market will grow to $108 billion (about 1,200 trillion won) by 2040 and account for 60% of the total meat market, the meat substitute is an area of research with huge potential for growth as a food of the future. Through this research, we will develop a technology for safe new food and lead the new global dietary culture. And accordingly, we will contribute to enhancing national prestige.”