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…

A systematic, open-access, comprehensive analysis of novel microbial strains could drastically expand the available strains that can compete on flavor, efficiency, cost, and nutrition.

Microbial fermentation may be able to help us produce lipids that are identical or similar to animal fats—especially saturated fats, which are exceedingly rare in the plant kingdom.

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…

Microbial biosynthetic pathways can be mined computationally to identify candidate pathways for manufacturing high-value ingredients via fermentation.

Oleaginous yeast with durable cell walls may be able to serve as natural methods of fat encapsulation to protect fats through manufacturing, storage, and preparation.