NextMeat

In Tanzania, there is a rising demand for animal protein, fueled by a cultural preference for meat, specifically pork, beef, and chicken. Despite a 15% increase in the domestic livestock population over the past 15 years, the livestock sector encounters challenges in meeting this growing demand. Currently, Tanzania imports 700MT of red meat annually, unable to satisfy the domestic demand for red meat, which stands at 450,000MT per year. With a per capita consumption of 12kg per annum, local meat demand is projected to triple by 2030, influenced by factors such as population growth, rising incomes, and urbanisation. The United Nations predicts a fourfold increase in meat demand in Africa by 2050, creating heightened pressure on the supply chain.

NextMeat aims to address this demand gap, with a particular focus on beef, representing 53% of red meat consumption in Tanzania. While the global demand for meat is projected to increase by 50% by 2050, relying solely on conventional meat production poses environmental challenges, leading to increased pollution and depletion of natural resources.

Meat production is linked to significant environmental impacts, contributing to one-third of current human-induced green house gas emissions. If current consumption trends persist, meat production could be responsible for 37% and 49% of the greenhouse gas budget allowable under the 2°C and 1.5°C targets by 2030.

Despite animal-derived products supplying 17% of global food and 40-58% of proteins, animal production disproportionately impacts the environment, utilizing 77% of agricultural lands, 30% of water resources, and contributing to 12-20% of human-induced greenhouse gas emissions. Animal manure emerges as a key contributor to regional eutrophication.

Additionally, Excessive consumption of red and processed meats is associated with cardiovascular diseases, certain cancers, obesity, and diabetes. Furthermore, animal agriculture heightens the risk of antimicrobial resistance, with 73% of all antimicrobials sold being used in the industry, and contributes to the spread of zoonotic diseases such as COVID-19 and Avian Influenza.

We've scientifically bio-engineered an innovative meat alternative that allows consumers to savor the taste, texture, and sensory qualities of popular animal-based meats. Our insect-based meat offers nutritional benefits, including high protein, iron, zinc, and other essential nutrients, all with a reduced carbon footprint. Utilising black soldier fly technology, we convert abundant organic food waste into protein-rich meat, addressing the demand for sustainable protein sources.

Through a meticulous scientific approach, we decipher the fundamental principles and molecular mechanisms responsible for the delightful flavors, aromas, textures, and juiciness of meat. We then source scalable insect and plant proteins to replicate the magic of traditional meat. Our belief is that by choosing our insect-based meats, consumers not only enjoy their favorite meals but also contribute to addressing concerns related to human health, climate change, resource conservation, and animal welfare.

Our insect-based meat technology is designed to be more efficient, requiring less land, water, energy, and natural resources compared to traditional farming practices. This positions us to efficiently feed the growing population in Tanzania while maintaining environmental sustainability. Investing in research and development, NextMeat aims to scale up production, providing protein-rich products to hundreds of thousands of people at the lowest cost and in the shortest time frame. This inclusive approach ensures that even those in disadvantaged and remote areas can access nutritious food.

By making the shift from animal to insect-based meat, we directly tackle four global challenges: improving human health, mitigating climate change, easing constraints on natural resources, and enhancing animal welfare. Our product lineup includes delicious options such as insect-based sausages and beef, meticulously designed to mirror the sensory experience and nutritional value of traditional red meat.

Our solution is specifically designed to serve the 23% of the Tanzanian population living below the national poverty line. These households, which heavily depend on the most economical staple foods, currently face challenges in meeting 50% of young children's protein requirements from animal sources. NextMeat aims to address this nutritional gap by providing an alternative protein source through insect-based meat. By offering a more affordable and accessible protein-rich option, we intend to significantly improve the lives of these underserved households. NextMeat's approach not only fulfils nutritional needs but also contributes to a more sustainable and environmentally friendly food source, aligning with the broader goals of improving human health, addressing climate change, and ensuring resource conservation. 

As the founder of NextMeat, my personal journey has been the driving force behind our commitment to revolutionizing access to nutritious and affordable protein in Tanzania. Growing up in the southern part of Tanzania in the 90s, I experienced firsthand the challenges faced by families living below the poverty line. Raised by a single mother who earned less than $3 a day selling vegetables, providing adequate and nutritious food for my siblings and me was a constant struggle.

The hardships became even more evident during the devastating drought of 1996/97, which affected many regions in Tanzania. Tragically, I lost two siblings during this challenging period. These experiences shaped my deep-seated commitment to ensuring that no child from lower-income families should endure the same difficulties I faced.

After completing my first degree, I dedicated myself to founding NextMeat. My vision is clear: to break the cycle of undernutrition and food insecurity by providing an alternative protein source that is not only nutritious but also affordable. I want to ensure that every child, regardless of their family's economic status, has access to healthy and sustainable food.

I am joined by the remarkable Josephine Masawe, our research lead, who brings her expertise in microbiology and applied science to the table. Together, we strive to create a solution that not only reflects the scientific advancements of NextMeat but is also rooted in the experiences and needs of the communities we serve.

Our journey is a testament to our proximity to the communities we aim to impact. I believe that by sharing my personal story and working closely with our dedicated team, we can guide the design and implementation of NextMeat to be truly meaningful and transformative for those who need it the most.

we have successfully introduced our insect-based meat solution to communities, engaging with users and directly benefiting a substantial number of individuals. This engagement provides us with valuable insights, we are actively refining and iterating on both the design and business model, incorporating valuable feedback from our initial users and community partners. We now have around 32 users. 

By participating in Solve, we seek opportunities to gain visibility, foster connections with the research community, establish collaborations with allied innovations, access mentorship from domain experts, and secure the financial support needed to overcome existing financial barriers. 

NextMeat pioneers an innovative solution that merges scalable technological solutions with insect biology to produce a diverse range of products from sausage to beef derived from insects, particularly focusing on black soldier fly larvae muscle and fat tissue. Our approach is underpinned by the remarkable nutritional profile of  black soldier fly larvae, which contain all nine necessary amino acids, double the protein content of beef, and serve as excellent sources of calcium, iron, and B12—providing over four times the B12 found in beef. Notably, black soldier fly farming, a key component of our solution, utilises significantly fewer resources compared to traditional livestock practices. Insects, inherently efficient, require less space and water, while emitting fewer greenhouse gases and ammonia. NextMeat's commitment to technological innovation and sustainable insect farming positions our solution as a transformative force in the protein industry, offering a nutritious, environmentally friendly alternative to traditional meat production.

At NextMeat, our theory of change revolves around addressing the challenge of unsustainable and resource-intensive traditional meat production. By leveraging scalable technological solutions and insect biology, our activities involve the development of insect-based meat products, focusing on insect muscle and fat tissue. The immediate outputs of our efforts include the creation of nutritious, environmentally friendly alternatives to conventional meat. Through research-backed evidence highlighting the exceptional nutritional content of insect-based meat—boasting all essential amino acids, double the protein of beef, and rich in calcium, iron, and B12—we anticipate a shift in consumer choices towards our sustainable protein source. The outcomes we aim to achieve are twofold: firstly, a reduction in the strain on resources as insect farming utilizes less space, water, and emits fewer greenhouse gases compared to traditional livestock; and secondly, an improvement in the nutritional well-being of communities, particularly those facing economic challenges. By providing accessible, affordable, and environmentally sustainable protein, we envision a positive impact on both human health and the broader ecosystem.

NextMeat Impact Goals:

1. Nutritional Accessibility: Ensure affordable access to nutritious protein, reducing the prevalence of undernutrition in communities, particularly those facing economic challenges.

2. Environmental Sustainability: Decrease the environmental impact of meat production by promoting sustainable insect farming, resulting in reduced land and water usage, lower greenhouse gas emissions, and less strain on natural resources.

3. Behavioural Shift towards Sustainable Protein: Catalyse a shift in consumer behaviour by increasing the adoption of insect-based meat as a viable and sustainable alternative to traditional meat.

NextMeat Progress Measurement:

1. Nutritional Accessibility:

   • Indicator: Decrease in the prevalence of undernutrition, measured through assessments of key nutritional markers in target communities.
   • Data Source: Collaborative partnerships with local health authorities and community health workers, conducting regular nutritional assessments.

2. Environmental Sustainability:

   • Indicator: Reduction in resource usage, including land and water, and a decline in greenhouse gas emissions.
   • Data Source: Continuous monitoring of insect farming practices, utilizing environmental impact assessments and comparisons with conventional livestock production metrics.

3. Behavioral Shift towards Sustainable Protein:

   • Indicator: Increase in consumer preference for insect-based meat, reflected in market surveys, sales data, and consumer feedback.
   • Data Source: Regular market research, sales analytics, and consumer satisfaction surveys to gauge acceptance and preferences.

NextMeat's core technology lies in the application of cutting-edge insect-based meat technology, particularly utilising black soldier fly larvae. This involves a multifaceted approach that combines scientific precision, scalable technological solutions, and a circular economy model to revolutionise the protein industry. Our process begins with the cultivation of black soldier fly larvae, which efficiently convert abundant organic food waste into high-protein insect-based meat.

Scientific processes are employed to understand the basic principles and molecular mechanisms responsible for the flavours, textures, and juiciness that make traditional meat delicious and craveable and the extraction of insect muscle and fat tissue.This knowledge is then applied to replicate these sensory attributes in insect-based meat, ensuring a familiar and satisfying culinary experience for consumers.

Additionally, technology plays a pivotal role in optimising insect farming practices to be sustainable and resource-efficient. This includes monitoring and controlling environmental factors to create optimal conditions for insect growth. The entire production process is designed to be scalable, allowing for increased efficiency and output as demand grows.

Furthermore, the incorporation of traditional knowledge systems in insect farming aligns with our commitment to sustainability. Insects, inherently efficient and requiring minimal resources, have been utilized in various cultures for centuries, and we integrate this ancestral knowledge with modern technology to create a solution that benefits both people and the planet.

Full time staff : 5

Part time staff : 1

Casual labor: 2

3 years

Our leadership is characterised by a balanced representation, comprising three talented women and two accomplished men. Each team member brings a unique blend of skills and experiences from diverse backgrounds, enriching our collaborative efforts.

Our team's composition spans various disciplines, reflecting a broad spectrum of expertise. From backgrounds in biotechnology, chemistry, and bioengineering to business development and business relations, we intentionally seek a diversity of skills and perspectives. This interdisciplinary approach enhances our ability to tackle multifaceted challenges in sustainable protein production and ensures a comprehensive understanding of the complex issues we aim to address.

As NextMeat continues to grow, we are committed to maintaining and enhancing this diversity, leveraging the unique strengths of each team member to drive forward our mission of providing sustainable, nutritious protein alternatives to communities worldwide.

Our target customers are retails and supermarket located 30 miles from our production of which they resale our product to ultimate consumers which are the low and medium income, our product are packed in environmentally friendly package at different size of 250g and 500g. Our mission is to produce insect-based meat with an affordable price so that lower-level classes can be able to buy it. 

We produce and sell a range of products across the three-core insect-based meat products  offered in ready-to-cook formats.

• Next Beef.  Is our flagship product is designed to have the meaty taste and texture of ground beef and replicate the versatility of ground beef. It has less saturated fat than beef. Like animal-based ground beef, Next Beef can be used in a variety of dishes. It is made from a blend of duckweed mung beans and insect proteins and is free from soy, gluten and GMOs. 
• Next Meatball: is our second product its is designed to look, cook and taste like traditional ground beef. The Next meatballs primary source of protein comes from black soldier larvae, sploited mung beans, and is free from soy, gluten and GMOs. 
• Next Sausage.  is a ready-to-cook sausage designed to look, cook and taste like a beef sausage.  Next Sausage’s primary source of protein comes from Insect, duckweed and mung beans, and is free from soy, gluten and GMOs. 

NextMeat's path to financial sustainability is anchored in a strategic approach that encompasses diversification, expansion, and innovation. By broadening our product portfolio to include various insect-based meat options, we aim to capture diverse consumer preferences and expand our market presence. Strategic partnerships with retailers, food service providers, and industry stakeholders will enhance our distribution channels and market reach. Simultaneously, continuous investment in research and development ensures that our products remain at the forefront of technological advancements, delivering both quality and cost-effectiveness. As we scale our production processes to meet growing demand, operational efficiency becomes paramount. To support our pathway to scale, we actively seek both dilutive and non-dilutive financing. Notably, we've secured a grant of $12,000 from Dar Teknohama Business Incubator and $8,000 from Ifakara Hub,to develop our product.