Improving efficiency and assessment of adaptation to suspension growth
Improving methods for adapting cells to suspension culture can facilitate cell line development and bioprocess design for cultivated meat.
1 - Inception
Guidelines for cultivated meat starter cell selection
Improving our understanding of the relative advantages and disadvantages of different cell types for cultivated meat would enable companies to make these decisions more effectively with less duplicative effort.
Guaranteed offtake contracts for products and ingredients
Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.
Dedicated broker or exchange for plant-based B2B sales
Opportunity exists for a broker, marketplace, directory, or other exchange platform to facilitate B2B sales of plant-based foods as ingredients to manufacturers of frozen and prepared foods.
Next-generation plant-based turkey products
There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation toward different formats and more complex products with higher fidelity to conventional turkey.
Forging product development partnerships among ingredient suppliers and manufacturers
Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.
Developing open-access model production facility blueprints
Open-access blueprints would provide a head start on facility design and allow equipment manufacturers and engineering companies to address standard industry needs.
Comprehensive microbial screening to identify new protein production candidate strains
Metabolic and physiological characteristics of microbial strains define the commercial potential of any fermentative process, but only a minimal number of strains have been scaled up for commercial production of alternative protein. To broaden the spectrum of available microorganisms, systematic investigation into the physiology of novel microbial strains is needed to identify strains suitable for fermentation.
Development and industry-wide adoption of standards for meat characterization
A more comprehensive understanding of the processes, structures, and molecular constituents governing meat's organoleptic properties will inform the production of alternative proteins.
Growth factors from conditioned cell culture media
Rather than relying on recombinant growth factors, cultivated meat companies could use conditioned media from animal cells producing high levels of these molecules.
