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Fermentation
Mycelium fermentation
Years active: 2022This project aims to use the immense diversity in mushroom-producing, new-to-food fungi to create improved fermented products. If the mycelium (the root network) has the same characteristics as the mushroom (the fruiting body), they can create tasteful and healthy products.
Byproducts-to-lipids: techno-economic analysis
Years active: 2022The project will publish an open-access techno-economic analysis (TEA) investigating a two-stage byproducts-to-lipids production system and modeling production choice trade-offs. The wet lab work will analyze organism lipid profiles under various growth conditions to inform the TEA.
A novel media recycling system
Years active: 2022The project aims to develop a sustainable toolbox of edible fungi strains to obtain intact RuBisCO from green tea. It bridges fungi fermentation with leaf protein production from waste streams, generating two promising alternative proteins in a single system.
Seafood flavors from fungal fermentation
Years active: 2022Poor and inauthentic flavors of current seafood alternatives are a barrier to consumers’ acceptance. To address this shortcoming, the precision fermentation startup Nectariss plans to develop realistic seafood flavors based on the fermentation of mycelial fungi.
Peanut meal solid state fermentation
Years active: 2022Dr. Speranza’s project explores solid-state fermentation to develop a protein ingredient with enhanced functionality and nutrition from peanut meal, an underutilized, high-volume by-product. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
9 thought leaders reflect on what alternative protein trends to look forward to this year
Chelsea Montes de OcaThere are exciting milestones and innovations on the horizon for alternative proteins. Our experts reflect on what may be in store for 2024.
Research Chef Association Conference
Discover the food revolution and understand how innovation fuels the core of Culinology® transformation at the 2024 RCA Conference.
