End product formulation & manufacturing

Solutions Database

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.

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.

Solutions Database

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.