High-performance oxygen carriers for cultivated meat
Mammalian cell culture performance can be limited by oxygen and carbon dioxide levels or by shear stress associated with sparging and mixing. The use of protein-based oxygen carriers could help…
|
Cultivated
|
R&D
|
Bioprocess design
Cell culture media
|
Species-agnostic
|
Academics
Startups
|
|
Commercial
Research
|
Science
|
Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers’ needs and desires. Understanding consumers’ needs will allow alternative fish researchers to ask and prioritize the…
|
Cultivated
Fermentation
Plant-Based
|
End Products
|
End product formulation & manufacturing
|
Seafood
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Science
|
Catalog of animal meat flavors
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…
|
Cultivated
Fermentation
Plant-Based
|
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Crop development
End product formulation & manufacturing
Ingredient optimization
Target molecule selection
|
Seafood-relevant
|
Academics
GFI
Industry
NGO’s
Startups
|
|
Commercial
Ecosystem
Research
|
Industry
Science
|
Developing scalable, fit-for-purpose bioreactor and bioprocessing technologies for cultivated meat
Optimizing bioreactor and bioprocessing technologies for the needs of the cultivated meat industry has the potential to substantially reduce the cost of cultivated meat production. Innovations in cultivated meat bioprocessing…
|
Cultivated
|
Production
R&D
|
Bioprocess design
|
Species-agnostic
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Science
|
Cultivated, fermentation-derived, or hybrid surimi
There has been little publicly announced R&D and commercial effort to develop cultivated, fermentation-derived, or hybrid surimi. Compared to other meat products, surimi is likely to be by far one…
|
Cultivated
Fermentation
|
End Products
|
End product formulation & manufacturing
Target molecule selection
|
Seafood
|
Industry
Investors
Startups
|
|
Commercial
Research
|
Science
|
Optimizing fat profiles for nutritional and sensory properties
Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…
|
Cultivated
Fermentation
Plant-Based
|
End Products
Production
R&D
|
Cell culture media
End product formulation & manufacturing
Target molecule selection
|
Seafood-relevant
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Science
|
Mapping animal cell metabolism to optimize media formulation
The cost and environmental impact of cultivated meat are driven by the cell culture media formulation and its conversion efficiency into meat. Metabolic modeling and engineering techniques can aid media…
|
Cultivated
|
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Cell culture media
Cell line development
|
Species-agnostic
|
Academics
Industry
Startups
|
|
Commercial
Research
|
|
Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity
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…
|
Cultivated
|
End Products
Production
R&D
|
Scaffolding
|
Seafood-relevant
|
Academics
Industry
Startups
|
|
Commercial
Research
|
|
Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
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…
|
Cultivated
|
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
End product formulation & manufacturing
Scaffolding
|
Species-agnostic
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Industry
Science
|
Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to introduce cost-competitive versions of cultivated meat to the market while improving the taste of plant proteins. Promoting the health benefits of hybrids may…
|
Cultivated
Fermentation
Plant-Based
|
Demand Generation
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
|
End product formulation & manufacturing
Ingredient optimization
|
Species-agnostic
|
Academics
Industry
Investors
Startups
|
|
Commercial
|
Industry
Science
|