Upcycling of side streams
Years active: 2024Over 20% of plant protein is underutilized. This project addresses that challenge by developing more efficient protein recovery.
Ingredient optimization
Reimagining soy: flavor and function
Years active: 2024This project upcycles non-GMO soybean meals into premium ingredients with improved flavor and function through innovative processing.
Extrusion-assisted canola protein extraction
Years active: 2024Canola meal will be processed by extrusion to extract protein that will be concentrated and dried to form a high-quality protein ingredient.
Plant-based marbled meats
Years active: 2023This project aims to address a critical gap in the production of meat alternatives by developing marbled plant-based meats.
Understanding cooling die scalability and protein texturization
Years active: 2023The project aims to design practical variations of extruder cooling dies and study the impacts of cooling gradient, die dimensions, and mass flow rates.
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.
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.
