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Academics

Solutions Database

Facilitating import and export of alternative protein products

Many alternative protein companies are interested in exporting their products or ingredients, and this is matched by interest from businesses in many countries eager to import exciting products. But import/export is a complex endeavor with many legal, logistical, and administrative challenges. There are many opportunities for brokers, directories, legal firms, and service providers to facilitate global trade in alternative proteins, including consulting services on regulatory compliance, facilitating introductions to in-country distribution partners, and aggregating listings of government support programs and trade contacts.

  1. Academics
  2. Business Services
  3. Commercial
  4. Compliance
  5. Cultivated
  6. Distribution Channels
  7. Ecosystem
  8. Fermentation
  9. GFI
  10. Industry
  11. Industry
  12. NGO's
  13. Plant-Based
  14. Policy
  15. Policy
  16. Policymakers
  17. Species-agnostic
  18. Startups
Solutions Database

Plant-based protein makerspaces

Plant-based protein makerspaces would be publicly available spaces where interested members of the public could learn, experiment, and work collaboratively on projects related to plant-based proteins. They could offer access to the physical equipment necessary to conduct projects as well as technical assistance to inform them. The aim would be to encourage more interaction between the public and the alternative protein industry, thus stimulating the exploration and development of more ideas. Makerspaces may also be able to increase positive consumer perception of the technology by increasing familiarity with the relevant production processes. The logistics of the makerspace should be done in such a way to maximize democratization and inclusion of a large segment of the public.

  1. Academics
  2. Crop development
  3. Donors
  4. Ecosystem
  5. End product formulation & manufacturing
  6. GFI
  7. Industry
  8. Ingredient optimization
  9. NGO's
  10. Plant-Based
  11. R&D
  12. Research
  13. Science
  14. Species-agnostic
  15. Startups
  16. Workforce
Solutions Database

Cultivated meat makerspaces to promote public engagement

Both the cultivated meat industry and interested members of the general public would benefit from the creation of makerspaces focused on cultivated meat. These would be publicly available spaces where community members can learn, experiment, and work collaboratively on projects related to cultivated meat. Here, they would have access to the physical equipment necessary to conduct projects as well as technical assistance to inform them. The aim of this project is to encourage more interaction between the public and the alternative protein industry, thus stimulating the exploration and development of more ideas. Makerspaces could also promote greater understanding of and openness to cultivated meat among future consumers of the product.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Cell line development
  5. Cultivated
  6. Donors
  7. Ecosystem
  8. GFI
  9. Industry
  10. NGO's
  11. R&D
  12. Research
  13. Scaffolding
  14. Science
  15. Species-agnostic
  16. Startups
  17. Workforce
Solutions Database

Alternative protein high school summer program

There is currently a lack of resources for high school students interested in alternative proteins. Students interested in entering this field would benefit from the creation of summer courses that provide motivated high school students with the theoretical background, hands on experience, and a network of peers to help foster their interest in alternative proteins. The aim of initiating such a program is to encourage students to pursue self-directed learning in this area, thus stimulating growth in the alternative protein community.

  1. Academics
  2. Cultivated
  3. Ecosystem
  4. Fermentation
  5. GFI
  6. Industry
  7. Industry
  8. NGO's
  9. Plant-Based
  10. Policy
  11. Science
  12. Species-agnostic
  13. Startups
  14. Workforce
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
Solutions Database

Metabolic modeling for cultivated meat

Academic researchers or consortia consisting of several cultivated meat companies should undertake research aimed at understanding metabolic pathways and fluxes within cultivated meat-relevant cell types. The outputs of this research could be used to improve the efficiency of media optimization efforts and to enhance the organoleptic and nutritional properties of cultivated meat products.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Cell line development
  5. Cultivated
  6. Industry
  7. Investors
  8. R&D
  9. Research
  10. Science
  11. Seafood-relevant
  12. Startups
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
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