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
Systematic investigation of growth factor needs and effects

Open-access research into growth factors required for proliferation, maintenance, and differentiation of cell types relevant to cultivated meat will support both academic and industry research efforts. This research could include…

Cultivated icon Cultivated Fermentation icon Fermentation Research R&D Raw Materials, Ingredients, & Inputs Cell culture media Target molecule selection
Growth factors from conditioned cell culture media

Rather than relying on recombinant growth factors, cultivated meat companies could use conditioned media from animal cells producing high levels of these molecules.

Cultivated icon Cultivated Fermentation icon Fermentation Commercial Research R&D Raw Materials, Ingredients, & Inputs Cell culture media Target molecule selection 1 – Inception
Producing animal-like fats through microbial fermentation

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.

Fermentation icon Fermentation Commercial Research R&D Raw Materials, Ingredients, & Inputs Host strain development Target molecule selection 1 – Inception
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
Biosynthetic pathway discovery for fermentation-produced molecules

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

Fermentation icon Fermentation Commercial Research End Products R&D Raw Materials, Ingredients, & Inputs Host strain development Target molecule selection
Fat production & encapsulation within oleaginous yeast

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.

Fermentation icon Fermentation Research R&D Raw Materials, Ingredients, & Inputs Host strain development Target molecule selection

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.