Seaweed proteins for cultivated meat (SeaToMeat)
Years active: 2024This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
Feedstocks optimization
Cell culture media from yeast
Years active: 2024This project creates a cost-effective nutrient source for cultivated meat production from sustainably growing lipid-rich yeast on lupin waste.
Agricultural sidestreams for culture media
Years active: 2024This project will assess the functionality of various agricultural sidestream derived cell culture media components.
Low-cost cell culture media
Years active: 2024This project aims to develop efficient and cost-effective cell culture media from optimized bioprocesses for industrial-scale cultivated meat production.
Sustainable proteins from agave bagasse fermentation
Years active: 2023This project proposes a two-stage process using agave bagasse and tortilla industry effluents to produce single-cell proteins through fermentation processes.
TRANSFORM ‘Waste-to-Microbial Protein’
Years active: 2023This project will develop new tools and knowledge on optimized, scalable, and sustainable fermentation-derived protein based on low-cost, food-grade carbon sourced from waste.
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.
Peanut meal solid state fermentation
Years active: 2022Dr. Speranza’s project explores solid-state fermentation to develop a protein ingredient with enhanced functionality and nutrition from peanut meal, an underutilized, high-volume by-product. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
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.
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.
