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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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Commercial
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Industry
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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
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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
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Academics
Industry
Startups
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Research
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Science
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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
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Bioprocess design
Crop development
End product formulation & manufacturing
Host strain development
Ingredient optimization
Target molecule selection
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Seafood
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Academics
Industry
Investors
Startups
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Research
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Industry
Science
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Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells
Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent…
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Cultivated
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R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Cell line development
Host strain development
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Seafood
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Academics
Industry
Startups
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Commercial
Research
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Science
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Microbial strain-development contract research organizations for alternative protein applications
While emerging fermentation-derived ingredient companies often optimize their strain’s productivity in-house, it may be more efficacious for startups to engage contract research organizations with both deep microbial strain development expertise…
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Fermentation
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R&D
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Host strain development
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Species-agnostic
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Industry
Startups
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Commercial
Ecosystem
Research
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Industry
Science
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Comprehensive microbial screening to identify new protein production candidate strains
Metabolic and physiological characteristics of microbial strains define the commercial potential of any fermentative process, but only a minimal number of strains have been scaled up for commercial production of…
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Fermentation
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Production
R&D
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Host strain development
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Species-agnostic
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Academics
Industry
Startups
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1 – Inception
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Commercial
Research
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Industry
Science
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Producing animal-like fats through microbial fermentation
Microbial fermentation provides an efficient method for generating lipid molecules that are chemically identical to those produced by animals. Research efforts are needed to expand current knowledge about the process…
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Fermentation
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R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Target molecule selection
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Species-agnostic
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Academics
Startups
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1 – Inception
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Commercial
Research
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Science
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Expanding options for food-safe genetic selection markers
In strain development, many of the selectable markers confer traits like antibiotic or herbicide resistance. While some auxotrophic selection markers exist, these are often not orthogonal and thus not amenable…
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Fermentation
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R&D
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Host strain development
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Species-agnostic
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Academics
Industry
Startups
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Research
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Science
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Biosynthetic pathway discovery for fermentation-produced molecules
After identifying specific target molecules or desired functionalities in animal-derived foods, scientists can work backward, mining microbial sequences for candidate molecules in the microbial realm that might provide similar functionality.…
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Fermentation
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Production
R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Ingredient optimization
Target molecule selection
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Species-agnostic
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Academics
Industry
Startups
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Commercial
Research
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Industry
Science
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Fat production & encapsulation within oleaginous yeast
Oleaginous yeast can convert sugars into fats that impart flavor and mouthfeel to alternative proteins, and they can accumulate lipids within their cell bodies to inhibit oxidation. New research on…
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Fermentation
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Production
R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Ingredient optimization
Target molecule selection
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Species-agnostic
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Academics
Industry
Startups
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Commercial
Research
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Industry
Science
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