Plant-based marbled meats
Years active: 2023This project aims to address a critical gap in the production of meat alternatives by developing marbled plant-based meats.
End product formulation & manufacturing
Understanding cooling die scalability and protein texturization
Years active: 2023The project aims to design practical variations of extruder cooling dies and study the impacts of cooling gradient, die dimensions, and mass flow rates.
Sustainable chicken mushroom mycelia production technology
Years active: 2023Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
Plant proteins: Structuring through processing
Years active: 2023Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Neutron scattering during extrusion of meat analogs
Years active: 2023With neutron scattering, this project aims to understand how plant protein melts solidify into fiber-like meat analogs during extrusion processes.
Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers' needs and desires. Understanding consumers' needs will allow alternative fish researchers to ask and prioritize the correct biological and technical questions. Appropriate and thoughtful prioritization can avoid unnecessarily diluting resources in the short term and ensure that the expanding product landscape in the long term is well-matched to customer expectations.
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.
- Academics
- Commercial
- Crop development
- Cultivated
- Ecosystem
- End product formulation & manufacturing
- End Products
- Fermentation
- GFI
- Industry
- Industry
- Ingredient optimization
- NGO's
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood-relevant
- Startups
- Target molecule selection
Cultivated, fermentation-derived, or hybrid surimi
There has been little publicly announced R&D and commercial effort to develop cultivated, fermentation-derived, or hybrid surimi. Compared to other meat products, surimi is likely to be by far one of the easiest to replicate well.
Reproducing salmon aroma
Years active: 2022This project aims to determine the key molecules that contribute to cooked salmon’s odor and flavor and recreate these with optimal plant, fungal, and algal oils. The proposed solutions’ oxidative stability will be determined and possibilities for shelf-life extension provided.
Optimizing fat profiles for nutritional and sensory properties
Because alternative meat's fat content and fatty acid profile can be more easily controlled than conventional meat's, there is an opportunity to alter fat content for nutritional benefits. Additional research is needed to understand the sensory consequences of such manipulations, potentially allowing alternative meat producers to produce "nutritionally enhanced" products without compromising on sensory quality.
