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Science

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
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Event

Where does cultivated meat go next?

Join GFI’s lead scientist, Dr. Elliot Swartz, and other experts for a thought-provoking discussion on the current status and future opportunities in the cultivated meat space. This roundtable discussion, hosted by the Cultivated Meat Modeling Consortium, will address what’s next in research and investment.

  1. Cultivated
  2. External virtual event
  3. Science
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