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Bioprocess design

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

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

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

B2B bioreactor technology company

Alternative protein companies would benefit from the availability of off-the-shelf or customizable bioreactors for cultivated meat and fermentation-derived products. This need could be filled by increased investment in and support of existing companies (see "Related Efforts"), creation of new companies, or strategic pivots by companies currently producing bioreactor technology for other applications.

  1. Bioprocess design
  2. Commercial
  3. Cultivated
  4. Fermentation
  5. Industry
  6. Industry
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Science
  10. Species-agnostic
  11. 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

Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications

In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive and supply can be inconsistent. Scaling up animal-free omega-3 production is critical to the success of the global alternative seafood market, which is seeing increased attention and promising growth. Adding omega-3 to other alternative protein products could also provide a great point of differentiation while improving health appeal.

  1. Bioprocess design
  2. Commercial
  3. Crop development
  4. Fermentation
  5. Host strain development
  6. Industry
  7. Industry
  8. Ingredient optimization
  9. Investment
  10. Investors
  11. Plant-Based
  12. Production
  13. R&D
  14. Raw Materials, Ingredients, & Inputs
  15. Seafood
  16. Startups
  17. Target molecule selection
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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