Dedicated broker or exchange for plant-based B2B sales
Opportunity exists for a broker, marketplace, directory, or other exchange platform to facilitate B2B sales of plant-based foods as ingredients to manufacturers of frozen and prepared foods.
Industry
Next-generation plant-based turkey products
There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation toward different formats and more complex products with higher fidelity to conventional turkey.
Expanded product development in plant-based meat snacks
Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and availability of animal options.
Forging product development partnerships among ingredient suppliers and manufacturers
Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.
Developing open-access model production facility blueprints
Open-access blueprints would provide a head start on facility design and allow equipment manufacturers and engineering companies to address standard industry needs.
Comprehensive microbial screening to identify new protein production candidate strains
Metabolic and physiological characteristics of microbial strains define the commercial potential of any fermentative process, but only a minimal number of strains have been scaled up for commercial production of alternative protein. To broaden the spectrum of available microorganisms, systematic investigation into the physiology of novel microbial strains is needed to identify strains suitable for fermentation.
Development and industry-wide adoption of standards for meat characterization
A more comprehensive understanding of the processes, structures, and molecular constituents governing meat's organoleptic properties will inform the production of alternative proteins.
Expand capacity for demonstration-scale and mid-scale co-manufacturing
Companies entering the alt protein space often struggle to secure line time at demonstration-scale and mid-scale commercial production facilities. Greater availability of mid-scale contract capacity would reduce capital outlays and facilitate scaling, allowing alt protein companies to maintain greater control over their equity and exercise more influence within the supply chain. Contracting production allows for a more modular supply chain, with participants achieving gains from specialization, allowing for better financial and organizational structuring around core competencies.
Landscape/directory of major players in foodservice, retail, and distribution
Resources and services that make it easier to locate, filter, and prioritize sales and partnership efforts would ease transactional burdens for startups and add value to existing companies looking for new partners, customers, and trends.
Establishing intellectual property pooling frameworks
Intellectual property pools and patent pledges can help member companies contribute to a suite of patents that can be licensed within the pool.
