Alternative Protein Solutions Database

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…

The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…

Hybrid products are a promising means to introduce cost-competitive versions of cultivated meat to the market while improving the taste of plant proteins. Promoting the health benefits of hybrids may…

Meticulous attention to sterility controls throughout cultivated meat production is essential to optimize food safety, but the cost of biopharmaceutical-based sterility—the current standard for cell-based processes—is incongruent with large-scale food…

A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…

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…

Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be…

Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated…

Enabling easy animal ingredient substitutions in a wide range of food products.

There is a need for a supplier of low-cost growth factors produced without the use of animals to support the proliferation phase of cultivated meat production. The cost of growth…