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.
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.
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event on October 20th featuring the latest science advancing cultivated crustaceans.
Bruce Friedrich of the Good Food Institute joins Jon Lovett's podcast to talk about meat without the downsides.
We work with the private sector to drive investment, innovation, and scalability to accelerate the alternative protein supply chain. Here’s how we can support you!
Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent with this, studies have found evidence of reduced omega-3 content in fish as a result of replacing fish-based feed with plant-based feed. Therefore, for cultivated fish to compete with conventionally-produced products, it will be necessary to identify cost-effective strategies for increasing the content of nutritionally-important omega-3 FAs in cultivated fish.
Announcing the return of VWS Pathfinder on Oct 27th, the world’s only women founder summit and pitch competition dedicated to animal-free innovation.
Join Dr. Caroline Mellinger, Researcher at Embrapa, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based meat production.
Learn about Dr. Fabiana Perrechil Bonsanto’s research at Federal University of São Paulo (UNIFESP) to create whole cuts of plant-based meat from electrospinning.
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
