Donate

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.

  1. Commercial
  2. Cultivated
  3. Demand Generation
  4. Distribution Channels
  5. Donors
  6. Ecosystem
  7. End Products
  8. Fermentation
  9. Industry
  10. Industry
  11. NGO's
  12. Plant-Based
  13. Policy
  14. Policy
  15. Policymakers
  16. Seafood-relevant
  17. Startups
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.

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

Fiber spinning innovations for improved plant protein texturization

Fibers from non-traditional texturization techniques like electrospinning, jet spinning, or blow spinning could impart texture throughout a product even if they don’t comprise the bulk of the end product, which may render these approaches economically viable for enhancing texture within a bulk product even at a relatively small scale.

  1. 2 - Early adoption
  2. Academics
  3. Commercial
  4. End product formulation & manufacturing
  5. End Products
  6. Industry
  7. Plant-Based
  8. Production
  9. R&D
  10. Raw Materials, Ingredients, & Inputs
  11. Research
  12. Species-agnostic
  13. Startups
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.

  1. 2 - Early adoption
  2. Business Services
  3. Commercial
  4. Distribution Channels
  5. End product formulation & manufacturing
  6. End Products
  7. Fermentation
  8. Industry
  9. Industry
  10. Plant-Based
  11. Production
  12. Species-agnostic
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.

  1. 1 - Inception
  2. Commercial
  3. End product formulation & manufacturing
  4. End Products
  5. Industry
  6. Industry
  7. Investors
  8. Plant-Based
  9. Startups
  10. Terrestrial-specific
Donate