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End Products

Solutions Database

Consumer and sensory research to guide alternative fish R&D

Consumer and sensory research can help companies and academic researchers better understand seafood consumers' needs and desires. Understanding consumers' needs will allow alternative fish researchers to ask and prioritize the correct biological and technical questions. Appropriate and thoughtful prioritization can avoid unnecessarily diluting resources in the short term and ensure that the expanding product landscape in the long term is well-matched to customer expectations.

  1. Academics
  2. Commercial
  3. Cultivated
  4. End product formulation & manufacturing
  5. End Products
  6. Fermentation
  7. Industry
  8. Plant-Based
  9. Research
  10. Science
  11. Seafood
  12. Startups
Solutions Database

Catalog of animal meat flavors

Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of animal meats, removing a major barrier to their widespread adoption.

  1. Academics
  2. Commercial
  3. Crop development
  4. Cultivated
  5. Ecosystem
  6. End product formulation & manufacturing
  7. End Products
  8. Fermentation
  9. GFI
  10. Industry
  11. Industry
  12. Ingredient optimization
  13. NGO's
  14. Plant-Based
  15. Production
  16. R&D
  17. Raw Materials, Ingredients, & Inputs
  18. Research
  19. Science
  20. Seafood-relevant
  21. Startups
  22. Target molecule selection
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
Solutions Database

Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat

The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising options to support fat cell growth and reduce buoyancy in culture for integrating fat into cuts of meat, but more research is needed to optimize conditions. 

  1. Academics
  2. Bioprocess design
  3. Commercial
  4. Cultivated
  5. End product formulation & manufacturing
  6. End Products
  7. Industry
  8. Industry
  9. Production
  10. R&D
  11. Raw Materials, Ingredients, & Inputs
  12. Research
  13. Scaffolding
  14. Science
  15. Species-agnostic
  16. Startups
Solutions Database

Hybrid products to optimize nutrition, taste, cost, and sustainability

Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate consumer acceptance, but more research is needed to identify the optimal blend ratios to increase nutrition without compromising flavor.

  1. Academics
  2. Commercial
  3. Cultivated
  4. Demand Generation
  5. End product formulation & manufacturing
  6. End Products
  7. Fermentation
  8. Industry
  9. Industry
  10. Ingredient optimization
  11. Investors
  12. Plant-Based
  13. Production
  14. R&D
  15. Raw Materials, Ingredients, & Inputs
  16. Science
  17. Species-agnostic
  18. Startups
Solutions Database

Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture

To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will help garner support for the industry from policymakers, nonprofit organizations, consumers, investors, foodservice outlets, and retailers.

  1. Academics
  2. Cultivated
  3. Demand Generation
  4. Distribution Channels
  5. End Products
  6. Fermentation
  7. GFI
  8. Industry
  9. Investment
  10. Plant-Based
  11. Production
  12. R&D
  13. Raw Materials, Ingredients, & Inputs
  14. Research
  15. Science
  16. Seafood
Solutions Database

Plant-based scaffolds to improve cultivated meat nutrition

A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from coconut water is a particularly promising scaffold material with its FDA approval status and beneficial nutritional and cell adhesion properties.

  1. Academics
  2. Bioprocess design
  3. Commercial
  4. Cultivated
  5. End product formulation & manufacturing
  6. End Products
  7. Industry
  8. Industry
  9. Investment
  10. Plant-Based
  11. Production
  12. R&D
  13. Raw Materials, Ingredients, & Inputs
  14. Research
  15. Scaffolding
  16. Science
  17. Species-agnostic
  18. Startups
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