Animal ingredient substitution
Enabling easy animal ingredient substitutions in a wide range of food products.
End product formulation & manufacturing
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.
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.
- Academics
- Bioprocess design
- Crop development
- Cultivated
- End product formulation & manufacturing
- End Products
- Fermentation
- Host strain development
- Industry
- Industry
- Ingredient optimization
- Investment
- Investors
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood
- Startups
- Target molecule selection
Fiber spinning innovations for improved plant protein texturization
Fibers from non-traditional texturization techniques like electrospinning, jet spinning, or blow spinning could impart texture throughout a product even if they don’t comprise the bulk of the end product, which may render these approaches economically viable for enhancing texture within a bulk product even at a relatively small scale.
Guaranteed offtake contracts for products and ingredients
Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.
Open-access product formulation specification sheets
Open-access product formulation specifications could provide clear metrics and objectives for product developers on attributes like taste, price, nutrition, and ingredient ratios.
Expanding private label plant-based offerings
Brands, dedicated private labelers, and co-manufacturers can take advantage of the private labeling opportunity, and would benefit from developing a wide range of products to fit every category and access to R&D to meet unique needs of customers.
Next-generation plant-based turkey products
There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation toward different formats and more complex products with higher fidelity to conventional turkey.
Expanded product development in plant-based meat snacks
Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and availability of animal options.
Species-specific research toolkits for cultivated meat-relevant species
Coordinated efforts to develop standardized, comprehensive research toolkits of meat-relevant species would exponentially accelerate cultivated meat research.
