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Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers’ needs and desires. Understanding consumers’ needs will allow alternative fish researchers to ask and prioritize the…
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Cultivated
Fermentation
Plant-Based
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End Products
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End product formulation & manufacturing
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Seafood
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Academics
Industry
Startups
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Commercial
Research
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Science
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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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Consumer education on the food safety of cultivated meat
Consumer education on the food safety of cultivated meat can positively impact consumer acceptance when sufficient information is provided. Additional research and efforts to increase transparent science communication on the…
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Cultivated
Fermentation
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Demand Generation
End Products
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Species-agnostic
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Academics
GFI
Industry
NGO’s
Startups
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Ecosystem
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Science
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Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity
Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…
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Cultivated
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End Products
Production
R&D
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Scaffolding
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Seafood-relevant
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Academics
Industry
Startups
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Commercial
Research
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Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
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…
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Cultivated
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End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
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Bioprocess design
End product formulation & manufacturing
Scaffolding
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Species-agnostic
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Academics
Industry
Startups
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Commercial
Research
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Industry
Science
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Hybrid products to optimize nutrition, taste, cost, and sustainability
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…
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Cultivated
Fermentation
Plant-Based
|
Demand Generation
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
|
End product formulation & manufacturing
Ingredient optimization
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Species-agnostic
|
Academics
Industry
Investors
Startups
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Commercial
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Industry
Science
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Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will…
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Cultivated
Fermentation
Plant-Based
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Demand Generation
Distribution Channels
End Products
Investment
Production
R&D
Raw Materials, Ingredients, & Inputs
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Seafood
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Academics
GFI
Industry
|
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Research
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Science
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Plant-based scaffolds to improve cultivated meat nutrition
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…
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Cultivated
Plant-Based
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End Products
Investment
Production
R&D
Raw Materials, Ingredients, & Inputs
|
Bioprocess design
End product formulation & manufacturing
Scaffolding
|
Species-agnostic
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Academics
Industry
Startups
|
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Commercial
Research
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Industry
Science
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