Many alternative protein companies use similar inputs, but individually lack the purchasing power to negotiate favorable contract terms. A pooled procurement/group purchasing mechanism for ingredients, inputs (growth factors, media, etc.), and feedstocks would help reduce costs and increase industry leverage.
Techno-economic models are critical for process design and cost of goods projections. Open-access models based on generalized or exemplar processes with standardized unit operations and designs can form the foundation for individual companies’ work, reducing duplicative effort. Furthermore, techno-economic models can identify key cost drivers and opportunities for process improvements to guide future research efforts. The independent research consultancy CE Delft recently published a cultivated meat techno-economic analysis. However, similar efforts are needed for fermentation-derived and plant-based meat production.
After identifying specific target molecules or desired functionalities in animal-derived foods, scientists can work backward, mining microbial sequences for candidate molecules in the microbial realm that might provide similar functionality. This process can also elucidate the pathways that produce these molecules and inform strategies for designing microbial strains that produce these molecules at scale.
Tailored resources in the form of events, courses, thought leadership, directories, consulting services, and training programs for alternative protein B2B sales people.
GFI has developed a research funding database featuring filtering capabilities for narrowing available opportunities by research topic.
Read interviews with trailblazing scientists and engineers accelerating the plant-based meat and cultivated meat industries.
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Discover rewarding alternative protein jobs. Gain insights on building your career and find open positions in this exciting industry.
Enroll in our open-access online course to learn about the science of plant-based meat, fermentation, and cultivated meat.
Connecting the buyers and sellers of the ingredients, inputs, and services needed to produce alternative proteins.
