|
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 improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
|
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
|
|
Cost-effective sterility controls for cultivated meat
Meticulous attention to sterility controls throughout cultivated meat production is essential to optimize food safety, but the cost of biopharmaceutical-based sterility—the current standard for cell-based processes—is incongruent with large-scale food…
|
Cultivated
|
Production
|
Bioprocess design
Cell culture media
End product formulation & manufacturing
|
Species-agnostic
|
Industry
Policymakers
Startups
|
|
Ecosystem
Research
|
Industry
Policy
Science
|
|
Plant-based scaffolds to improve cultivated meat nutrition
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
Plant-Based
|
End Products
Investment
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
End product formulation & manufacturing
Scaffolding
|
Species-agnostic
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Industry
Science
|
|
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…
|
Cultivated
|
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
Cell culture media
Cell line development
End product formulation & manufacturing
Scaffolding
|
Seafood
|
Academics
Industry
Startups
|
|
Commercial
Research
|
Industry
Science
|
|
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…
|
Cultivated
Fermentation
Plant-Based
|
Business Services
Production
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
End product formulation & manufacturing
|
Species-agnostic
|
Academics
Donors
GFI
Industry
NGO’s
Policymakers
Startups
|
|
Commercial
Ecosystem
Policy
Research
|
Industry
Policy
|
|
Animal ingredient substitution
Enabling easy animal ingredient substitutions in a wide range of food products.
|
Cultivated
Fermentation
Plant-Based
|
End Products
R&D
Raw Materials, Ingredients, & Inputs
|
End product formulation & manufacturing
Ingredient optimization
|
Species-agnostic
|
Academics
Industry
Investors
NGO’s
Startups
|
|
Commercial
Research
|
Industry
Science
|
|
Plant-based protein makerspaces
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…
|
Plant-Based
|
R&D
Workforce
|
Crop development
End product formulation & manufacturing
Ingredient optimization
|
Species-agnostic
|
Academics
Donors
GFI
Industry
NGO’s
Startups
|
|
Ecosystem
Research
|
Science
|
|
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…
|
Cultivated
Fermentation
Plant-Based
|
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
|
Seafood
|
Academics
Industry
Investors
Startups
|
|
Research
|
Industry
Science
|
|
Fiber spinning innovations for improved plant protein texturization
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…
|
Plant-Based
|
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
|
End product formulation & manufacturing
|
Species-agnostic
|
Academics
Industry
Startups
|
2 – Early adoption
|
Commercial
Research
|
|
