“Rainbow roll 2.0” showcase for cultivated seafood
Given the nascent market for cultivated meats, especially for cultivated seafood, a “Rainbow Roll 2.0” product could be an attractive market-entry commercial product.
End Products
Guaranteed offtake contracts for products and ingredients
Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.
Open-access product formulation specification sheets
Open-access product formulation specifications could provide clear metrics and objectives for product developers on attributes like taste, price, nutrition, and ingredient ratios.
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.
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.
Expanded product development in plant-based meat snacks
Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and availability of animal options.
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.
Development and industry-wide adoption of standards for meat characterization
A more comprehensive understanding of the processes, structures, and molecular constituents governing meat's organoleptic properties will inform the production of alternative proteins.
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.
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.
