Production

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.

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.

Solutions Database

Animal-free, non-recombinant albumin and transferrin for cultivated meat

The identification of non-animal, non-recombinant proteins with similar functionality to serum albumin and transferrin will lead to major cost reductions in cell culture media development, facilitating progress toward achieving price parity with cultivated meat.

Solutions Database

Semi-continuous bioprocess for whole cut cultivated meat using simultaneous perfusion and stretch

Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be incorporated into a semi-continuous bioprocess in which a piece of tissue is expanded over time and portions of the tissue periodically harvested. The large amount of meat produced could offset the high initial cost of fabricating a construct capable of continuous growth.

Solutions Database

Incorporating omega-3s into cultivated seafood

Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated has not been determined, and there are several potentially-viable strategies. Further research is needed to determine which strategies are most cost-effective and scalable and whether there are appreciable differences between methods in the quality of the final product.

Solutions Database

Repurposing and retrofitting facilities for use in alternative protein manufacturing

The manufacturing capacity for rapid and cost-effective scale-up of alternative protein production is a current constraint on the growth of the industry. Repurposing and retrofitting stranded or underutilized assets such as shuttered bioethanol plants can help mitigate some of the financial hurdles and shorten the amount of time required for companies to expand production.

Solutions Database

Co-cultured support cells for cultivated meat

Cultivated meat research focuses primarily on muscle fibers and fat cells. However, other cell types serve functions that are often under appreciated in their relevance to cultivated meat. Co-culture methods with various support cells could solve a variety of challenges on the road to developing affordable, high-quality cultivated meat.

Solutions Database

Affordable animal-free omega-3 ingredients for alternative seafood and other alternative protein applications

In order to appeal to health-conscious consumers, alternative seafood products should contain similar omega-3 fatty acids, especially DHA and EPA, content to conventional seafood. Animal-free omega-3 ingredients can be expensive and supply can be inconsistent. Scaling up animal-free omega-3 production is critical to the success of the global alternative seafood market, which is seeing increased attention and promising growth. Adding omega-3 to other alternative protein products could also provide a great point of differentiation while improving health appeal.

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

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.