40Research opportunities
44Commercial whitespaces
39Ecosystem support needs
Key: Cultivated icon Cultivated Fermentation icon Fermentation Plant-based icon Plant-Based
Opportunity Production platform Solution category Value chain segment Technology sector Maturity level
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…

Fermentation icon Fermentation Plant-based icon Plant-Based Commercial Investment Production R&D Raw Materials, Ingredients, & Inputs Bioprocess design Crop development Host strain development Ingredient optimization Target molecule selection
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…

Fermentation icon Fermentation Research R&D Raw Materials, Ingredients, & Inputs Bioprocess design Host strain development Ingredient optimization Target molecule selection
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 icon Cultivated Fermentation icon Fermentation Plant-based icon Plant-Based Research 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
Open-access product formulation specification sheets

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

Fermentation icon Fermentation Plant-based icon Plant-Based Ecosystem End Products R&D End product formulation & manufacturing Ingredient optimization 2 – Early adoption
Plants as a recombinant protein expression platform for functional food ingredients

Crop plants used as recombinant protein production hosts could offer benefits of minimal processing, cheaper equipment, and fewer downstream purification costs.

Fermentation icon Fermentation Plant-based icon Plant-Based Commercial Research Production R&D Raw Materials, Ingredients, & Inputs Crop development Ingredient optimization 2 – Early adoption
Forging product development partnerships among ingredient suppliers and manufacturers

Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.

Cultivated icon Cultivated Fermentation icon Fermentation Plant-based icon Plant-Based Commercial Ecosystem End Products Production Raw Materials, Ingredients, & Inputs Cell culture media Crop development Feedstocks Ingredient optimization Scaffolding 1 – Inception
Fat and moisture encapsulation techniques for alternative protein applications

Plant-based, fermentation-derived, and cultivated products will all require solutions for encapsulating fat and moisture to ensure that these components are protected from damage or loss throughout manufacturing, storage, and preparation.

Cultivated icon Cultivated Fermentation icon Fermentation Plant-based icon Plant-Based Commercial Research End Products R&D Ingredient optimization 2 – Early adoption
Plant-based ingredient analytical and characterization service

Plant protein ingredient characterization tools or as a service.

Plant-based icon Plant-Based Commercial Research R&D Raw Materials, Ingredients, & Inputs Bioprocess design Ingredient optimization
Biological processing methods for isolating protein ingredients

Developing and commercializing biological processing methods for isolating and functionalizing protein ingredients

Fermentation icon Fermentation Plant-based icon Plant-Based Commercial Research R&D Raw Materials, Ingredients, & Inputs Bioprocess design Feedstocks Ingredient optimization Target molecule selection
Protein sequence, structure, and functionality database

An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and to train predictive algorithms.

Fermentation icon Fermentation Plant-based icon Plant-Based Research R&D Crop development Ingredient optimization

Get involved

If you’d like to fund a research project, work on any of these solutions, share information about related efforts that are already underway, or elevate new ideas for advancing the alternative protein industry, we’d love to hear from you!

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Explore key innovation priorities

Review commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.

How we built this

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Executive summary

Get an overview of GFI’s Solutions initiative and a summary of key resources.

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Full report

Delve into the full report on the motivation, methodology, rationale, and key findings and recommendations of the Solutions initiative.

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Futures wheels analysis

Explore our framework for uncovering second-order or third-order consequences and implications of hypothetical future scenarios to support better decision-making in the present.

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Future-proofing

Discover key findings from GFI’s premortem analysis of potential threats to the widespread adoption of alternative proteins, including strategies to avoid or mitigate the most pressing risks.