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Crop development

Solutions Database

Catalog of animal meat flavors

Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of animal meats, removing a major barrier to their widespread adoption.

  1. Academics
  2. Commercial
  3. Crop development
  4. Cultivated
  5. Ecosystem
  6. End product formulation & manufacturing
  7. End Products
  8. Fermentation
  9. GFI
  10. Industry
  11. Industry
  12. Ingredient optimization
  13. NGO's
  14. Plant-Based
  15. Production
  16. R&D
  17. Raw Materials, Ingredients, & Inputs
  18. Research
  19. Science
  20. Seafood-relevant
  21. Startups
  22. Target molecule selection
Solutions Database

Animal-free, non-recombinant albumin and transferrin for cultivated meat

The identification of non-animal, non-recombinant proteins with similar functionality to serum albumin and transferrin will lead to major cost reductions in cell culture media development, facilitating progress toward achieving price parity with cultivated meat.

  1. Academics
  2. Cell culture media
  3. Commercial
  4. Crop development
  5. Cultivated
  6. Industry
  7. Industry
  8. Investors
  9. Plant-Based
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Science
  15. Species-agnostic
  16. Startups
  17. Target molecule selection
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

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

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
Solutions Database

Plants as a recombinant protein expression platform

Plants can serve as expression platforms similar to microorganisms used as recombinant protein hosts. This may require minimal processing into value-added ingredients, such as egg and dairy functional proteins. Plants offer scalability with less need for expensive downstream purification to isolate proteins of interest from inedible or undesirable hosts.

  1. 2 - Early adoption
  2. Academics
  3. Commercial
  4. Crop development
  5. Industry
  6. Industry
  7. Ingredient optimization
  8. Plant-Based
  9. Production
  10. R&D
  11. Raw Materials, Ingredients, & Inputs
  12. Research
  13. Science
  14. Species-agnostic
  15. 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

Plant-based ingredient analytical and characterization service

Plant-based food manufacturers often struggle with batch-to-batch ingredient inconsistency and variability between suppliers. Better analytical tools for predicting plant-based ingredient performance could improve manufacturing efficiency and create more transparent ingredient markets. Tools are needed to predict how ingredients will perform after various processing methods and in end-product applications like plant-based meat and dairy.

  1. Academics
  2. Compliance
  3. Crop development
  4. End product formulation & manufacturing
  5. End Products
  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. Research
  16. Science
  17. Species-agnostic
  18. 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
Solutions Database

Protein sequence, structure, and functionality database

There is a need for deeper fundamental research on the relationships between protein sequence, structure, functionality, and ultimately performance in plant-based food products. While several plant-based companies have claimed a competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and train predictive algorithms.

  1. Academics
  2. Crop development
  3. GFI
  4. Industry
  5. Industry
  6. Ingredient optimization
  7. Investors
  8. NGO's
  9. Plant-Based
  10. R&D
  11. Raw Materials, Ingredients, & Inputs
  12. Research
  13. Science
  14. Species-agnostic
  15. Startups
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