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Research

Solutions Database

Comprehensive microbial screening to identify new protein production candidate strains

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.

  1. 1 - Inception
  2. Academics
  3. Commercial
  4. Fermentation
  5. Host strain development
  6. Industry
  7. Industry
  8. Production
  9. R&D
  10. Research
  11. Science
  12. Species-agnostic
  13. Startups
Solutions Database

Computational models of perfusion flow through scaffolds

For tissue-structured cultivated meat production, the transition from the proliferation phase to differentiation phase may involve seeding cells onto a prefabricated scaffold within a perfusion bioreactor. Medium is then perfused through the cell-laden scaffold, providing nutrients and oxygen as cells differentiate and mature. Computational models are needed to describe fluid flow through scaffolds to better understand mass transfer and shear forces. These models will inform considerations for scaffold materials, geometries, dimensions, fabrication methods, and bioprocess design as well as considerations for the composition and viscosity of the medium.

  1. Academics
  2. Bioprocess design
  3. Cultivated
  4. R&D
  5. Research
  6. Scaffolding
  7. Science
  8. Seafood-relevant
  9. Startups
Solutions Database

Producing animal-like fats through microbial fermentation

Microbial fermentation provides an efficient method for generating lipid molecules that are chemically identical to those produced by animals. Research efforts are needed to expand current knowledge about the process of engineering the appropriate metabolic pathways for the synthesis of animal lipids into microbial organisms well-suited for large-scale fermentation.

  1. 1 - Inception
  2. Academics
  3. Commercial
  4. Fermentation
  5. Host strain development
  6. R&D
  7. Raw Materials, Ingredients, & Inputs
  8. Research
  9. Science
  10. Species-agnostic
  11. Startups
  12. Target molecule selection
Solutions Database

Fat and moisture encapsulation for alternative protein products

Fat and moisture retention are critical to the organoleptic properties of meat and must be perfected across all alternative protein platforms. Solutions for encapsulating fat and moisture are necessary to ensure that these components are protected from damage or loss throughout manufacturing, storage, cooking, and mastication.

  1. 2 - Early adoption
  2. Academics
  3. Cultivated
  4. End product formulation & manufacturing
  5. End Products
  6. Fermentation
  7. Industry
  8. Plant-Based
  9. Production
  10. R&D
  11. Research
  12. Species-agnostic
  13. Startups
Solutions Database

Post-harvest processes and end product characterization for cultivated meat

A number of cellular processes occurring after slaughter are known to affect the quality and sensory properties of conventional meat. Cultivated meat will offer unprecedented control over these parameters and therefore over the quality of the final product, but it is critical to understand exactly how post-harvest processes for cultivated meat can or should differ from post-slaughter processes in conventional meat. This research can enable subsequent innovations in bioprocess design, media formulation, cell line development, or harvesting techniques to confer consistently high levels of meat quality from cultivated meat processes.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Commercial
  5. Cultivated
  6. End product formulation & manufacturing
  7. End Products
  8. R&D
  9. Research
  10. Science
  11. Seafood-relevant
  12. Startups
Solutions Database

Establishment of cell line repositories and standardized isolation protocols

Development of humanely-sourced and thoroughly documented and characterized cell lines from a variety of common food species—together with a mechanism for licensing and distributing these lines to researchers and companies—will remove a key barrier to entry into the field of cultivated meat. In addition, development of open-access, standardized protocols for performing cell isolation from a variety of source tissues and establishing robust cell lines will streamline the processes for those who do end up needing to perform their own isolation and cell line establishment.

  1. Academics
  2. Cell line development
  3. Commercial
  4. Cultivated
  5. GFI
  6. Industry
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Research
  10. Seafood-relevant
  11. Startups
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