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R&D

Solutions Database

Industry workshops, courses, and training programs

The alternative protein industry has a significant need for workers and innovators with specialized knowledge spanning multiple traditional disciplines. However, since few universities offer alternative protein majors or dedicated subject matter, most alternative protein knowledge has to be learned on the job. The alternative protein industry needs educational programming that can cover the depth and complexity of knowledge, experience, and skills required within the context of traditional academic institutions as well as post-graduate professional development and training opportunities.

  1. Academics
  2. Business Services
  3. Commercial
  4. Compliance
  5. Cultivated
  6. Ecosystem
  7. Fermentation
  8. Industry
  9. Industry
  10. NGO's
  11. Plant-Based
  12. Production
  13. R&D
  14. Species-agnostic
  15. Workforce
Solutions Database

Producing animal-like fats through microbial fermentation

Microbial fermentation provides an efficient method for generating lipid molecules that are chemically identical to those produced by animals. Research efforts are needed to expand current knowledge about the process of engineering the appropriate metabolic pathways for the synthesis of animal lipids into microbial organisms well-suited for large-scale fermentation.

  1. 1 - Inception
  2. Academics
  3. Commercial
  4. Fermentation
  5. Host strain development
  6. R&D
  7. Raw Materials, Ingredients, & Inputs
  8. Research
  9. Science
  10. Species-agnostic
  11. Startups
  12. Target molecule selection
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.

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

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Commercial
  5. Cultivated
  6. End product formulation & manufacturing
  7. End Products
  8. R&D
  9. Research
  10. Science
  11. Seafood-relevant
  12. Startups
Solutions Database

Establishment of cell line repositories and standardized isolation protocols

Development of humanely-sourced and thoroughly documented and characterized cell lines from a variety of common food species—together with a mechanism for licensing and distributing these lines to researchers and companies—will remove a key barrier to entry into the field of cultivated meat. In addition, development of open-access, standardized protocols for performing cell isolation from a variety of source tissues and establishing robust cell lines will streamline the processes for those who do end up needing to perform their own isolation and cell line establishment.

  1. Academics
  2. Cell line development
  3. Commercial
  4. Cultivated
  5. GFI
  6. Industry
  7. R&D
  8. Raw Materials, Ingredients, & Inputs
  9. Research
  10. Seafood-relevant
  11. Startups
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.

  1. Academics
  2. Compliance
  3. Crop development
  4. End product formulation & manufacturing
  5. End Products
  6. Industry
  7. Industry
  8. Ingredient optimization
  9. Investment
  10. Investors
  11. Plant-Based
  12. Production
  13. R&D
  14. Raw Materials, Ingredients, & Inputs
  15. Research
  16. Science
  17. Species-agnostic
  18. Startups
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