Alternative Protein Solutions Database

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…

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…

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…

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…

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…

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…

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…

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…

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.…

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…