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Target molecule selection

Solutions Database

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.

  1. Academics
  2. Commercial
  3. Crop development
  4. Cultivated
  5. Ecosystem
  6. End product formulation & manufacturing
  7. End Products
  8. Fermentation
  9. GFI
  10. Industry
  11. Industry
  12. Ingredient optimization
  13. NGO's
  14. Plant-Based
  15. Production
  16. R&D
  17. Raw Materials, Ingredients, & Inputs
  18. Research
  19. Science
  20. Seafood-relevant
  21. Startups
  22. Target molecule selection
Solutions Database

Optimizing fat profiles for nutritional and sensory properties

Because alternative meat's fat content and fatty acid profile can be more easily controlled than conventional meat's, there is an opportunity to alter fat content for nutritional benefits. Additional research is needed to understand the sensory consequences of such manipulations, potentially allowing alternative meat producers to produce "nutritionally enhanced" products without compromising on sensory quality.

  1. Academics
  2. Cell culture media
  3. Commercial
  4. Cultivated
  5. End product formulation & manufacturing
  6. End Products
  7. Fermentation
  8. Industry
  9. Plant-Based
  10. Production
  11. R&D
  12. Research
  13. Science
  14. Seafood-relevant
  15. Startups
  16. Target molecule selection
Solutions Database

Animal-free, non-recombinant albumin and transferrin for cultivated meat

The identification of non-animal, non-recombinant proteins with similar functionality to serum albumin and transferrin will lead to major cost reductions in cell culture media development, facilitating progress toward achieving price parity with cultivated meat.

  1. Academics
  2. Cell culture media
  3. Commercial
  4. Crop development
  5. Cultivated
  6. Industry
  7. Industry
  8. Investors
  9. Plant-Based
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Science
  15. Species-agnostic
  16. Startups
  17. Target molecule selection
Solutions Database

Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications

In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive and supply can be inconsistent. Scaling up animal-free omega-3 production is critical to the success of the global alternative seafood market, which is seeing increased attention and promising growth. Adding omega-3 to other alternative protein products could also provide a great point of differentiation while improving health appeal.

  1. Bioprocess design
  2. Commercial
  3. Crop development
  4. Fermentation
  5. Host strain development
  6. Industry
  7. Industry
  8. Ingredient optimization
  9. Investment
  10. Investors
  11. Plant-Based
  12. Production
  13. R&D
  14. Raw Materials, Ingredients, & Inputs
  15. Seafood
  16. Startups
  17. Target molecule selection
Solutions Database

Novel methods for long-chain omega-3 fatty acid production

As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary. Several means of producing these compounds have been investigated and commercialized, but additional innovation is needed to build a robust and scalable supply chain. Methods that would benefit from additional research include precision fermentation and cell-free systems.

  1. Academics
  2. Bioprocess design
  3. Fermentation
  4. Host strain development
  5. Industry
  6. Ingredient optimization
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Research
  10. Science
  11. Seafood
  12. Startups
  13. Target molecule selection
Solutions Database

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.

  1. Academics
  2. Bioprocess design
  3. Crop development
  4. Cultivated
  5. End product formulation & manufacturing
  6. End Products
  7. Fermentation
  8. Host strain development
  9. Industry
  10. Industry
  11. Ingredient optimization
  12. Investment
  13. Investors
  14. Plant-Based
  15. Production
  16. R&D
  17. Raw Materials, Ingredients, & Inputs
  18. Research
  19. Science
  20. Seafood
  21. Startups
  22. Target molecule selection
Solutions Database

Systematic investigation of growth factor needs and effects

Open-access research into growth factors required for proliferation, maintenance, and differentiation of cell types relevant to cultivated meat will support both academic and industry research efforts. This research could include screening of species-specific growth factors under a variety of conditions and in a variety of cell types to characterize cross-species compatibility, which informs commercial efforts to scale production of the most widely used growth factors. Research should also seek to define optimal concentrations of individual growth factors and cocktails for achieving various cell states or behaviors, as well as understanding interactions between growth factors.

  1. Academics
  2. Cell culture media
  3. Cultivated
  4. Fermentation
  5. R&D
  6. Raw Materials, Ingredients, & Inputs
  7. Research
  8. Science
  9. Seafood-relevant
  10. Target molecule selection