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.
Ingredient optimization
Plant proteins: Structuring through processing
Years active: 2023Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Neutron scattering during extrusion of meat analogs
Years active: 2023With neutron scattering, this project aims to understand how plant protein melts solidify into fiber-like meat analogs during extrusion processes.
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.
- Academics
- Commercial
- Crop development
- Cultivated
- Ecosystem
- End product formulation & manufacturing
- End Products
- Fermentation
- GFI
- Industry
- Industry
- Ingredient optimization
- NGO's
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood-relevant
- Startups
- Target molecule selection
Macroalgae and Maillard-derived seafood flavor
Years active: 2022This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.
Enzymatic treatment of hemp ingredient
Years active: 2022Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Enzymatic reactive pea protein extrusion
Years active: 2022Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify hydrolyzed pea proteins for improved texturization capacity and bioavailability.
Antioxidants in oil-in-protein matrix
Years active: 2022This project investigates dynamic antioxidant combination behaviors in plant-based fat tissue. Antioxidants with different mechanisms and polarities will be combined in oil or protein gel phases in different-sized particles to demonstrate interaction effects and evaluate lipid oxidation.
Reproducing salmon aroma
Years active: 2022This project aims to determine the key molecules that contribute to cooked salmon’s odor and flavor and recreate these with optimal plant, fungal, and algal oils. The proposed solutions’ oxidative stability will be determined and possibilities for shelf-life extension provided.
Alternative plant-based seafood flavors
Years active: 2022Dr Frank and his team are working to create more desirable plant-based seafood flavors. They will apply natural flavor chemistry pathways knowledge and sensory techniques to identify the most suitable flavor precursors for a range of plant-based seafood products.
