Dr. 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.
Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.
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.
Connecting the buyers and sellers of the ingredients, inputs, and services needed to produce alternative proteins.