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Seafood

Solutions Database

Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications

In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive and supply can be inconsistent. Scaling up animal-free omega-3 production is critical to the success of the global alternative seafood market, which is seeing increased attention and promising growth. Adding omega-3 to other alternative protein products could also provide a great point of differentiation while improving health appeal.

  1. Bioprocess design
  2. Commercial
  3. Crop development
  4. Fermentation
  5. Host strain development
  6. Industry
  7. Industry
  8. Ingredient optimization
  9. Investment
  10. Investors
  11. Plant-Based
  12. Production
  13. R&D
  14. Raw Materials, Ingredients, & Inputs
  15. Seafood
  16. Startups
  17. Target molecule selection
Solutions Database

Novel methods for long-chain omega-3 fatty acid production

As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary. Several means of producing these compounds have been investigated and commercialized, but additional innovation is needed to build a robust and scalable supply chain. Methods that would benefit from additional research include precision fermentation and cell-free systems.

  1. Academics
  2. Bioprocess design
  3. Fermentation
  4. Host strain development
  5. Industry
  6. Ingredient optimization
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Research
  10. Science
  11. Seafood
  12. Startups
  13. Target molecule selection
Solutions Database

Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products

Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and organoleptic properties. While several approaches to prevent oxidation of unsaturated lipids in conventional seafood products have been developed, antioxidation methods must be tailored to the formulations and processing of alternative seafood products, or perhaps new methods must be developed altogether.

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

Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells

Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent with this, studies have found evidence of reduced omega-3 content in fish as a result of replacing fish-based feed with plant-based feed. Therefore, for cultivated fish to compete with conventionally-produced products, it will be necessary to identify cost-effective strategies for increasing the content of nutritionally-important omega-3 FAs in cultivated fish.

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

Scaffolding development for culinary and biomechanical requirements of cultivated seafood

A number of published studies have focused on scaffolds for cultivated meat (see Related Efforts) yet, to our knowledge, no studies have specifically attempted to formulate scaffolds for fish or tested growth of fish cells on scaffolds developed for terrestrial meat. Because fish uniquely differ from terrestrial meat in structure, research aimed specifically at developing and testing scaffolds for fish products would advance the industry. Both scaffolding materials as well as methods for achieving the correct three-dimensional structure should be investigated.

  1. 0 - Complete whitespace
  2. Academics
  3. Cell line development
  4. Commercial
  5. Cultivated
  6. Industry
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Research
  10. Scaffolding
  11. Science
  12. Seafood
  13. Startups
Solutions Database

Decision matrix for seafood target species selection

Creating an online, open-access decision matrix tool that ranks popular seafood-relevant species against each other based on several criteria such as market size, per-unit price, sustainability of conventional production practices, animal welfare considerations, and consumer receptivity to alternative seafood products of that species.

  1. Academics
  2. Cultivated
  3. Demand Generation
  4. Ecosystem
  5. End Products
  6. Fermentation
  7. GFI
  8. Industry
  9. NGO's
  10. Plant-Based
  11. Seafood