Alternative Protein Solutions Database

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…

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…

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…

Enabling easy animal ingredient substitutions in a wide range of food products.

Plant-based protein makerspaces would be publicly available spaces where interested members of the public could learn, experiment, and work collaboratively on projects related to plant-based proteins. They could offer access…

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…

Fibers from non-traditional texturization techniques like electrospinning, jet spinning, or blow spinning could impart texture throughout a product even if they don’t comprise the bulk of the end product, which…

Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.

Open-access product formulation specifications could provide clear metrics and objectives for product developers on attributes like taste, price, nutrition, and ingredient ratios.

Brands, dedicated private labelers, and co-manufacturers can take advantage of the private labeling opportunity, and would benefit from developing a wide range of products to fit every category and access…