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Cell culture media

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

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

Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells

Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent with this, studies have found evidence of reduced omega-3 content in fish as a result of replacing fish-based feed with plant-based feed. Therefore, for cultivated fish to compete with conventionally-produced products, it will be necessary to identify cost-effective strategies for increasing the content of nutritionally-important omega-3 FAs in cultivated fish.

  1. Academics
  2. Cell culture media
  3. Cell line development
  4. Commercial
  5. Cultivated
  6. Host strain development
  7. Industry
  8. R&D
  9. Raw Materials, Ingredients, & Inputs
  10. Research
  11. Science
  12. Seafood
  13. Startups
Solutions Database

Forging product development partnerships among ingredient suppliers and manufacturers

Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.

  1. 1 - Inception
  2. Cell culture media
  3. Commercial
  4. Crop development
  5. Cultivated
  6. Ecosystem
  7. End Products
  8. Feedstocks
  9. Fermentation
  10. GFI
  11. Industry
  12. Industry
  13. Ingredient optimization
  14. Plant-Based
  15. Production
  16. Raw Materials, Ingredients, & Inputs
  17. Scaffolding
  18. Science
  19. Species-agnostic
Solutions Database

Systematic investigation of growth factor needs and effects

Open-access research into growth factors required for proliferation, maintenance, and differentiation of cell types relevant to cultivated meat will support both academic and industry research efforts. This research could include screening of species-specific growth factors under a variety of conditions and in a variety of cell types to characterize cross-species compatibility, which informs commercial efforts to scale production of the most widely used growth factors. Research should also seek to define optimal concentrations of individual growth factors and cocktails for achieving various cell states or behaviors, as well as understanding interactions between growth factors.

  1. Academics
  2. Cell culture media
  3. Cultivated
  4. Fermentation
  5. R&D
  6. Raw Materials, Ingredients, & Inputs
  7. Research
  8. Science
  9. Seafood-relevant
  10. Target molecule selection
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

Pooled procurement/group purchasing for ingredients and inputs

Many alternative protein companies use similar inputs, but individually lack the purchasing power to negotiate favorable contract terms. A pooled procurement/group purchasing mechanism for ingredients, inputs (growth factors, media, etc.), and feedstocks would help reduce costs and increase industry leverage.

  1. Business Services
  2. Cell culture media
  3. Commercial
  4. Crop development
  5. Cultivated
  6. Ecosystem
  7. Feedstocks
  8. Fermentation
  9. Industry
  10. Industry
  11. NGO's
  12. Plant-Based
  13. Raw Materials, Ingredients, & Inputs
  14. Species-agnostic
  15. Startups
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