End Products

Solutions Database

Plant-based category marketing

Interest in plant-based products is growing, but many consumers still express skepticism about plant protein foods, or simply lack familiarity with the category. Category marketing campaigns to promote plant-based and alt protein products, independent of specific brands, can engender familiarity and showcase recent innovations. Campaigns can emphasize flavor, convenience, familiarity, nutrition, and other positive attributes. Category marketing can help expand existing markets, increase demand, and promote alternative proteins for new markets and use cases.

Solutions Database

Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products

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.

Solutions Database

“Rainbow roll 2.0” as a showcase product for cultivated seafood

Thin sheets of cultivated fish for layering on the outside of maki rolls and other sushi products could be an attractive market-entry commercial product. Producing thin sheets of tissue is more technically straightforward than thicker muscle cuts, and this product category commands high price points.

Solutions Database

Expanding private label plant-based offerings

Brands, dedicated private labelers, and co-manufacturers can take advantage of the private labeling opportunity, and would benefit from developing a wide range of products to fit every category and access to R&D to meet unique needs of customers.

Solutions Database

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.