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 plays an essential role in creating the rich flavor of meat, a more intense scent, and taste.
“Meat will starve us – because meat consumption drives significant climate change, reducing the world’s ability to grow food”
Challenged by the flavor gap 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.
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. According to the company, VEME makes plant-based proteins look, cook, smell, and taste like beef, pork, or fish, replicating the dining experience consumers expect from alternatives.
Revolutionizing alternatives
Recognizing the potential to revolutionize eating habits and food waste management, tHEMEat Company was named the runner-up in the Liveability Challenge‘s Food & Nutrition Track for its meat-free heme.
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.
In 2023, the startup won the DBS Foundation x NEA Hungry for Change Challenge with its VEME technology to revolutionize plant-based meat.
“Meat will starve us – because meat consumption drives significant climate change, reducing the world’s ability to grow food. 10 kg of feed is needed to grow 1 kg of meat. That’s how much food that we are wasting to produce meat in the current livestock system,” Tham said at the Liveability Challenge.
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.”
