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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…
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Cultivated
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Production
R&D
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Bioprocess design
Scaffolding
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Terrestrial-specific
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Academics
Industry
Startups
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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…
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Cultivated
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Production
R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
Cell culture media
Cell line development
End product formulation & manufacturing
Scaffolding
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Seafood
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Academics
Industry
Startups
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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…
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Cultivated
Fermentation
Plant-Based
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Business Services
Production
Raw Materials, Ingredients, & Inputs
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Bioprocess design
End product formulation & manufacturing
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Seafood-relevant
Species-agnostic
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Academics
Donors
GFI
Industry
NGO’s
Policymakers
Startups
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Cultivated meat makerspaces to promote public engagement
Both the cultivated meat industry and interested members of the general public would benefit from the creation of makerspaces focused on cultivated meat. These would be publicly available spaces where…
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Cultivated
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R&D
Workforce
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Bioprocess design
Cell culture media
Cell line development
Scaffolding
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Species-agnostic
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Academics
Donors
GFI
Industry
NGO’s
Startups
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Improving affordability, nutrition, and organoleptic properties of cultivated meat through co-cultures with support cells
Skeletal muscle is composed of approximately 90% muscle fibers, along with adipose, connective, nervous, and vascular tissue (Listrat et al. 2016). Cultivated meat research focuses primarily on muscle fibers and…
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Cultivated
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Production
R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
Cell culture media
Cell line development
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Seafood-relevant
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Academics
Industry
Startups
|
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B2B bioreactor technology company
Alternative protein companies would benefit from the availability of off-the-shelf or customizable bioreactors for cultivated meat and fermentation-derived products. This need could be filled by increased investment in and support…
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Cultivated
Fermentation
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R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
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Species-agnostic
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Industry
Startups
|
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Metabolic modeling for cultivated meat
Academic researchers or consortia consisting of several cultivated meat companies should undertake research aimed at understanding metabolic pathways and fluxes within cultivated meat-relevant cell types. The outputs of this research…
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Cultivated
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R&D
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Bioprocess design
Cell culture media
Cell line development
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Seafood-relevant
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Academics
Industry
Investors
Startups
|
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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…
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Fermentation
Plant-Based
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Investment
Production
R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
Crop development
Host strain development
Ingredient optimization
Target molecule selection
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Seafood
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Industry
Investors
Startups
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Novel methods for long-chain omega-3 fatty acid production
As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary. Several means of producing these compounds have been investigated…
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Fermentation
|
R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
Host strain development
Ingredient optimization
Target molecule selection
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Seafood
|
Academics
Industry
Startups
|
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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…
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Cultivated
Fermentation
Plant-Based
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End Products
Investment
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
Crop development
End product formulation & manufacturing
Host strain development
Ingredient optimization
Target molecule selection
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Seafood
|
Academics
Industry
Investors
Startups
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