Alternative Protein Solutions Database

Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…

The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…

Efficient and cost-effective cultivated fish production will require precise optimization to encourage fast proliferation and highly efficient use of inputs while preventing premature differentiation. A variety of strategies can be…

Hybrid products are a promising means to improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…

The cultivated meat industry needs dedicated suppliers of low-cost, food-grade cell culture media to reduce cultivated meat production costs. Close collaboration between the customer and supplier will be required in…

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…

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…

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…

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…

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…