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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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Commercial
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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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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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Research
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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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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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Research
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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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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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Research
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R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Target molecule selection
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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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Commercial
Research
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R&D
Raw Materials, Ingredients, & Inputs
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Cell culture media
Target molecule selection
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1 – Inception
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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.
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Fermentation
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Commercial
Research
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R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Target molecule selection
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1 – Inception
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Biological processing methods for isolating protein ingredients
Developing and commercializing biological processing methods for isolating and functionalizing protein ingredients
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Fermentation
Plant-Based
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Commercial
Research
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R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
Feedstocks
Ingredient optimization
Target molecule selection
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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.
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Fermentation
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Commercial
Research
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End Products
R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Target molecule selection
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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.
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Fermentation
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Research
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R&D
Raw Materials, Ingredients, & Inputs
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Host strain development
Target molecule selection
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