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Seafood-relevant

Solutions Database

Catalog of animal meat flavors

Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of animal meats, removing a major barrier to their widespread adoption.

  1. Academics
  2. Commercial
  3. Crop development
  4. Cultivated
  5. Ecosystem
  6. End product formulation & manufacturing
  7. End Products
  8. Fermentation
  9. GFI
  10. Industry
  11. Industry
  12. Ingredient optimization
  13. NGO's
  14. Plant-Based
  15. Production
  16. R&D
  17. Raw Materials, Ingredients, & Inputs
  18. Research
  19. Science
  20. Seafood-relevant
  21. Startups
  22. Target molecule selection
Solutions Database

Synergistic climate and biodiversity benefits of alternative proteins

The direct climate and biodiversity benefits of alternative proteins are well understood by the alternative protein community, but the synergistic benefits of alternative proteins with other solutions—for example, clean energy and reforestation efforts—are often underappreciated. Leaning into these synergistic benefits can help efforts to build community with climate and conservation organizations and to drive engagement with policymakers.

  1. Academics
  2. Cultivated
  3. Demand Generation
  4. Donors
  5. Ecosystem
  6. Fermentation
  7. GFI
  8. Industry
  9. Investment
  10. Investors
  11. NGO's
  12. Plant-Based
  13. Policymakers
  14. Seafood-relevant
  15. Startups
Solutions Database

Naturally adhesive and edible non-animal scaffolding materials

There is a limited number of edible non-animal scaffold materials that are naturally adhesive for use in cultivated meat production. Identifying a larger and more diverse set of these materials, which tend to be inexpensive and accessible, and characterizing their industrial scalability, environmental impact, and effects on food properties supports progress towards cultivated meat price parity.

  1. Cultivated
  2. Scaffolding
  3. Science
  4. Seafood-relevant
Solutions Database

Optimizing fat profiles for nutritional and sensory properties

Because alternative meat's fat content and fatty acid profile can be more easily controlled than conventional meat's, there is an opportunity to alter fat content for nutritional benefits. Additional research is needed to understand the sensory consequences of such manipulations, potentially allowing alternative meat producers to produce "nutritionally enhanced" products without compromising on sensory quality.

  1. Academics
  2. Cell culture media
  3. Commercial
  4. Cultivated
  5. End product formulation & manufacturing
  6. End Products
  7. Fermentation
  8. Industry
  9. Plant-Based
  10. Production
  11. R&D
  12. Research
  13. Science
  14. Seafood-relevant
  15. Startups
  16. Target molecule selection
Solutions Database

Plant-based category marketing

Interest in plant-based products is growing, but many consumers still express skepticism about plant protein foods, or simply lack familiarity with the category. Category marketing campaigns to promote plant-based and alt protein products, independent of specific brands, can engender familiarity and showcase recent innovations. Campaigns can emphasize flavor, convenience, familiarity, nutrition, and other positive attributes. Category marketing can help expand existing markets, increase demand, and promote alternative proteins for new markets and use cases.

  1. Commercial
  2. Cultivated
  3. Demand Generation
  4. Distribution Channels
  5. Donors
  6. Ecosystem
  7. End Products
  8. Fermentation
  9. Industry
  10. Industry
  11. NGO's
  12. Plant-Based
  13. Policy
  14. Policy
  15. Policymakers
  16. Seafood-relevant
  17. Startups
Solutions Database

Co-cultured support cells for cultivated meat

Cultivated meat research focuses primarily on muscle fibers and fat cells. However, other cell types serve functions that are often under appreciated in their relevance to cultivated meat. Co-culture methods with various support cells could solve a variety of challenges on the road to developing affordable, high-quality cultivated meat.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Cell line development
  5. Commercial
  6. Cultivated
  7. Industry
  8. Production
  9. R&D
  10. Raw Materials, Ingredients, & Inputs
  11. Research
  12. Science
  13. Seafood-relevant
  14. Startups
Solutions Database

Biomaterials for scaffolding

A handful of companies and researchers are developing scaffold materials for use in various steps of the cultivated meat production process, but to date the topic of scaffolding has been largely overshadowed by the challenge of producing cell mass at scale. This is a topic in need of much more research and development as the industry matures in order to enable the development of products that have meat-like structure and texture, which will be more appealing to consumers than unstructured meat products.

  1. Academics
  2. Commercial
  3. Cultivated
  4. Industry
  5. Industry
  6. R&D
  7. Raw Materials, Ingredients, & Inputs
  8. Research
  9. Scaffolding
  10. Science
  11. Seafood-relevant
  12. Startups
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