[Climate Tech Battle (20)] Meat Consumption and Environmental Protection 'Two Birds with One Stone' Menu... Made by WeMeat

Interview with Ahn Hyun-seok, CEO of WeMeet
Developing Alternative Meat Ingredients Mimicking Meat Texture Using Mushrooms
"Climate Issues Ultimately Require People to Change"

Meat consumption affects climate change. Livestock farming is estimated to account for 14.5% of global greenhouse gas emissions. However, even knowing that it causes climate change, giving up meat is not easy. Without meat, how else can we supplement protein, and where can we find the joy of gourmet food? WeMeat is a startup that offers a solution to this dilemma. It produces alternative raw meat made from mushrooms that replicate the texture of meat. This non-animal meat captures not only the role of animal meat but also its taste.

On the 28th, Hyunseok Ahn, CEO of WeMeat, said, "I hope consumers recognize it not as alternative meat, but as a new type of meat called mushroom meat," adding, "Our goal is to make it a universally consumable protein ingredient." Ahn, a graduate of Seoul National University's Department of Biological Sciences, became interested in developing alternative meat while practicing vegetarianism. His efforts to find a universal non-animal protein that is acceptable and suitable for cooking in a plant-based diet led to the founding of the company in 2021. After about a year of development, the release of a fried chicken-style product gained popularity, strengthening Ahn's plan to create a new category called mushroom meat.

CEO Ahn Hyun-seok is explaining Wemate's products.

WeMeat's first product was made from King Oyster mushrooms. They are easy to obtain and suitable for creating the white flesh of chicken. Ahn explained, "At first, we tried using soybeans and tofu, but it was difficult to change the basic texture, so the potential seemed limited," adding, "Mushrooms have the texture and umami of meat." WeMeat's products contain more than 60% mushrooms. After preprocessing such as grinding the mushrooms, they are mixed with other suitable plant-based ingredients to make a dough, which is then structured using WeMeat's proprietary technology. This unique process creates a firm, tearable texture and a thick feel similar to meat.

Initially, the product started as fried chicken, but now various meat dishes such as Guobaorou and Kkanpunggi have been introduced to the market. Research and development (R&D) continues to replicate the flavors of various meats. The company internally develops recipes, operates factories, and produces products independently. Ahn said, "We plan to use various mushroom species, including shiitake, not just King Oyster mushrooms," and added, "We are also developing methods to commercialize the mycelial structure, which resembles threads of mushrooms."

Ahn believes that if mushroom meat becomes widely distributed as sales increase, it can contribute to carbon reduction. He said, "Soy-based alternative meat reduces carbon emissions by more than 90% compared to beef and more than 70% compared to chicken," adding, "Compared to soybeans, mushrooms can be produced efficiently on a smaller area, so the carbon reduction effect is expected to be even greater."

WeMeet products

To this end, Ahn and WeMeat are expanding their efforts. Recently, WeMeat's cafeteria alternative meat menu was selected as the best idea at the Gyeonggi-do Climate Tech Startup Audition. They are also working on proposals to introduce WeMeat products to schools so children can be exposed to them from an early age. Ahn said, "It may be unfamiliar food to consumers, but it is the company's role to make it appealing," adding, "Introducing it as a menu in public institution cafeterias and accumulating positive experiences can also lead to purchasing opportunities."

These efforts are bearing fruit, and WeMeat is increasing production. With a factory relocation next month, they will be able to produce 20 tons of raw meat and 30 tons of finished products per month. They have also entered the global market, exporting to Hong Kong and Australia, and expanding into the U.S. market this year. Ahn emphasized, "Climate issues involve governments, industries, and consumers, but ultimately, people themselves must change," adding, "Making small actions for the environment is important, and one of those is using plant-based meat."