End Products

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.

Solutions Database

Forging product development partnerships among ingredient suppliers and manufacturers

Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.

Solutions Database

Fat and moisture encapsulation for alternative protein products

Fat and moisture retention are critical to the organoleptic properties of meat and must be perfected across all alternative protein platforms. Solutions for encapsulating fat and moisture are necessary to ensure that these components are protected from damage or loss throughout manufacturing, storage, cooking, and mastication.

Solutions Database

Post-harvest processes and end product characterization for cultivated meat

A number of cellular processes occurring after slaughter are known to affect the quality and sensory properties of conventional meat. Cultivated meat will offer unprecedented control over these parameters and therefore over the quality of the final product, but it is critical to understand exactly how post-harvest processes for cultivated meat can or should differ from post-slaughter processes in conventional meat. This research can enable subsequent innovations in bioprocess design, media formulation, cell line development, or harvesting techniques to confer consistently high levels of meat quality from cultivated meat processes.

Solutions Database

Plant-based ingredient analytical and characterization service

Plant-based food manufacturers often struggle with batch-to-batch ingredient inconsistency and variability between suppliers. Better analytical tools for predicting plant-based ingredient performance could improve manufacturing efficiency and create more transparent ingredient markets. Tools are needed to predict how ingredients will perform after various processing methods and in end-product applications like plant-based meat and dairy.

Solutions Database

Biological processing methods for isolating protein ingredients

Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.

Solutions Database

Techno-economic models to inform product and process development

Techno-economic models are critical for process design and cost of goods projections. Open-access models based on generalized or exemplar processes with standardized unit operations and designs can form the foundation for individual companies’ work, reducing duplicative effort. Furthermore, techno-economic models can identify key cost drivers and opportunities for process improvements to guide future research efforts. The independent research consultancy CE Delft recently published a cultivated meat techno-economic analysis. However, similar efforts are needed for fermentation-derived  and plant-based meat production.