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Solutions Database

Biological processing methods for isolating protein ingredients

Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.

  1. Academics
  2. End product formulation & manufacturing
  3. End Products
  4. Fermentation
  5. Industry
  6. Industry
  7. Ingredient optimization
  8. Investors
  9. Plant-Based
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Science
  15. Species-agnostic
  16. Startups
Solutions Database

Techno-economic models to inform product and process development

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.

  1. Academics
  2. Cultivated
  3. End Products
  4. Fermentation
  5. Industry
  6. Industry
  7. Investment
  8. Investors
  9. Plant-Based
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Science
  15. Species-agnostic
  16. Startups
Solutions Database

Protein sequence, structure, and functionality database

There is a need for deeper fundamental research on the relationships between protein sequence, structure, functionality, and ultimately performance in plant-based food products. While several plant-based companies have claimed a competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and train predictive algorithms.

  1. Academics
  2. Crop development
  3. GFI
  4. Industry
  5. Industry
  6. Ingredient optimization
  7. Investors
  8. NGO's
  9. Plant-Based
  10. R&D
  11. Raw Materials, Ingredients, & Inputs
  12. Research
  13. Science
  14. Species-agnostic
  15. Startups