Catalog of animal meat flavors
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…
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Cultivated
Fermentation
Plant-Based
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End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
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Crop development
End product formulation & manufacturing
Ingredient optimization
Target molecule selection
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Seafood-relevant
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Academics
GFI
Industry
NGO’s
Startups
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Commercial
Ecosystem
Research
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Industry
Science
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Cultivated, fermentation-derived, or hybrid surimi
There has been little publicly announced R&D and commercial effort to develop cultivated, fermentation-derived, or hybrid surimi. Compared to other meat products, surimi is likely to be by far one…
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Cultivated
Fermentation
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End Products
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End product formulation & manufacturing
Target molecule selection
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Seafood
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Industry
Investors
Startups
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Commercial
Research
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Science
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Optimizing fat profiles for nutritional and sensory properties
Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…
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Cultivated
Fermentation
Plant-Based
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End Products
Production
R&D
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Cell culture media
End product formulation & manufacturing
Target molecule selection
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Seafood-relevant
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Academics
Industry
Startups
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Commercial
Research
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Science
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Animal-free, non-recombinant albumin and transferrin for cultivated meat
The identification of non-animal, non-recombinant proteins with similar functionality to serum albumin and transferrin will lead to major cost reductions in cell culture media development, facilitating progress toward achieving price…
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Cultivated
Plant-Based
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Production
R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Crop development
Target molecule selection
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Species-agnostic
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Academics
Industry
Investors
Startups
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Commercial
Research
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Industry
Science
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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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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…
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Cultivated
Fermentation
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R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Target molecule selection
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Seafood-relevant
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Academics
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Research
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Science
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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.
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Cultivated
Fermentation
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R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Target molecule selection
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Seafood-relevant
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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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