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Semi-continuous bioprocess for whole cut cultivated meat using simultaneous perfusion and stretch

Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be incorporated into a semi-continuous bioprocess in which a piece of tissue is expanded over time and portions of the tissue periodically harvested. The large amount of meat produced could offset the high initial cost of fabricating a construct capable of continuous growth.

  1. Academics
  2. Bioprocess design
  3. Commercial
  4. Cultivated
  5. Industry
  6. Industry
  7. Production
  8. R&D
  9. Research
  10. Scaffolding
  11. Science
  12. Startups
  13. Terrestrial-specific
Solutions Database

Incorporating omega-3s into cultivated seafood

Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated has not been determined, and there are several potentially-viable strategies. Further research is needed to determine which strategies are most cost-effective and scalable and whether there are appreciable differences between methods in the quality of the final product.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Cell line development
  5. Commercial
  6. Cultivated
  7. End product formulation & manufacturing
  8. Industry
  9. Industry
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Scaffolding
  15. Science
  16. Seafood
  17. Startups
Solutions Database

Repurposing and retrofitting facilities for use in alternative protein manufacturing

The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Repurposing and retrofitting stranded or underutilized assets such as shuttered bioethanol plants can help mitigate some of the financial hurdles and shorten the amount of time required for companies to expand production.

  1. Academics
  2. Bioprocess design
  3. Business Services
  4. Commercial
  5. Cultivated
  6. Donors
  7. Ecosystem
  8. End product formulation & manufacturing
  9. Fermentation
  10. GFI
  11. Industry
  12. Industry
  13. NGO's
  14. Plant-Based
  15. Policy
  16. Policy
  17. Policymakers
  18. Production
  19. Raw Materials, Ingredients, & Inputs
  20. Research
  21. Species-agnostic
  22. Startups
Solutions Database

Plant-based category marketing

Interest in plant-based products is growing, but many consumers still express skepticism about plant protein foods, or simply lack familiarity with the category. Category marketing campaigns to promote plant-based and alt protein products, independent of specific brands, can engender familiarity and showcase recent innovations. Campaigns can emphasize flavor, convenience, familiarity, nutrition, and other positive attributes. Category marketing can help expand existing markets, increase demand, and promote alternative proteins for new markets and use cases.

  1. Commercial
  2. Cultivated
  3. Demand Generation
  4. Distribution Channels
  5. Donors
  6. Ecosystem
  7. End Products
  8. Fermentation
  9. Industry
  10. Industry
  11. NGO's
  12. Plant-Based
  13. Policy
  14. Policy
  15. Policymakers
  16. Seafood-relevant
  17. Startups
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