Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.
Brands, dedicated private labelers, and co-manufacturers can take advantage of the private labeling opportunity, and would benefit from developing a wide range of products to fit every category and access to R&D to meet unique needs of customers.
Crop plants used as recombinant protein production hosts could offer benefits of minimal processing, cheaper equipment, and fewer downstream purification costs.
Opportunity exists for a broker, marketplace, directory, or other exchange platform to facilitate B2B sales of plant-based foods as ingredients to manufacturers of frozen and prepared foods.
There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation toward different formats and more complex products with higher fidelity to conventional turkey.
Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and availability of animal options.
Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.
Coordinated efforts to develop standardized, comprehensive research toolkits of meat-relevant species would exponentially accelerate cultivated meat research.
Open-access blueprints would provide a head start on facility design and allow equipment manufacturers and engineering companies to address standard industry needs.
Metabolic and physiological characteristics of microbial strains define the commercial potential of any fermentative process, but only a minimal number of strains have been scaled up for commercial production of alternative protein. To broaden the spectrum of available microorganisms, systematic investigation into the physiology of novel microbial strains is needed to identify strains suitable for fermentation.