Seafood flavors from fungal fermentation
2022-2024
Poor and inauthentic flavors of current seafood alternatives are a barrier to consumers’ acceptance. To address this shortcoming, the precision fermentation startup Nectariss plans to develop realistic seafood flavors based on the fermentation of mycelial fungi.
Production platform: Fermentation
Technology sector: Ingredient optimization
Project aims
Poor and inauthentic flavors of current seafood alternatives are a barrier to consumers’ acceptance. To address this shortcoming, the precision fermentation startup Nectariss plans to develop realistic seafood flavors based on the fermentation of mycelial fungi.
Principal researchers
Dr. Richard Splivallo
CEO, Nectariss
Dr. Richard Splivallo, a former professor of fungal biotechnology, co-founded the startup Nectariss to create better tasting food through fungal fermentation.
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
