End product formulation & manufacturing

Solutions Database

Expand capacity for demonstration-scale and mid-scale co-manufacturing

Companies entering the alt protein space often struggle to secure line time at demonstration-scale and mid-scale commercial production facilities. Greater availability of mid-scale contract capacity would reduce capital outlays and facilitate scaling, allowing alt protein companies to maintain greater control over their equity and exercise more influence within the supply chain. Contracting production allows for a more modular supply chain, with participants achieving gains from specialization, allowing for better financial and organizational structuring around core competencies.

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.

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.

Solutions Database

Biological processing methods for isolating protein ingredients

Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.