Given the strong and persistent growth in alternative protein production, the industry has a pressing need for a trained workforce. Technical colleges should establish programs to help train the next generation of alternative protein workforces and build a talent pipeline for the industry.
GFI grantee Dr. Simon Kahan at the Cultivated Meat Modeling Consortium is using computational modeling to improve bioreactor design for meat cultivation.
Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
Lack of access to cell lines is a major barrier to cultivated meat research. This initiative is increasing access and funding the development of new lines.
Use this directory to find co-manufacturers, pilot plants, co-packers, private labelers, and contract manufacturing consultants for alt proteins.
This webinar will explore the key characteristics of plant protein sources for alternative protein end products.
HJC is Japan's largest exhibition for hospitality, foodservice, and catering. The expo will take place in February 16-19, 2021 at Tokyo Big Sight, Tokyo. HJC 2021 will feature a Natural Food Products exhibition zone with plant-based companies presenting.
Plant-based food manufacturers often struggle with batch-to-batch ingredient inconsistency and variability between suppliers. Better analytical tools for predicting plant-based ingredient performance could improve manufacturing efficiency and create more transparent ingredient markets. Tools are needed to predict how ingredients will perform after various processing methods and in end-product applications like plant-based meat and dairy.
Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.
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.
