There is a need for deeper fundamental research on the relationships between protein sequence, structure, functionality, and ultimately performance in plant-based food products. While several plant-based companies have claimed a competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and train predictive algorithms.
Tailored resources in the form of events, courses, thought leadership, directories, consulting services, and training programs for alternative protein B2B sales people.
Because cultivated meat replicates the fundamental biology of the source animal, animal-level data may be informative for predicting cellular behavior in culture.
GFI’s 2021 Competitive Research Grant RFP is designed to catalyze whole-cut alt protein meat products—a critical step on the journey toward a safe and sustainable global food system.
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.