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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 improve the cost and sustainability of animal-derived meat while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate…
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Cultivated
Fermentation
Plant-Based
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Demand Generation
End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
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End product formulation & manufacturing
Ingredient optimization
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Species-agnostic
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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
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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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Plant-based category marketing
Interest in plant-based products is growing, but many consumers still express skepticism about plant protein foods, or simply lack familiarity with the category. Category marketing campaigns to promote plant-based and…
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Cultivated
Fermentation
Plant-Based
|
Demand Generation
Distribution Channels
End Products
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Seafood-relevant
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Donors
Industry
NGO’s
Policymakers
Startups
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Commercial
Ecosystem
Policy
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Industry
Policy
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Animal ingredient substitution
Enabling easy animal ingredient substitutions in a wide range of food products.
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Cultivated
Fermentation
Plant-Based
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End Products
R&D
Raw Materials, Ingredients, & Inputs
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End product formulation & manufacturing
Ingredient optimization
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Species-agnostic
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Academics
Industry
Investors
NGO’s
Startups
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Commercial
Research
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Industry
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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Fiber spinning innovations for improved plant protein texturization
Fibers from non-traditional texturization techniques like electrospinning, jet spinning, or blow spinning could impart texture throughout a product even if they don’t comprise the bulk of the end product, which…
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Plant-Based
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End Products
Production
R&D
Raw Materials, Ingredients, & Inputs
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End product formulation & manufacturing
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Species-agnostic
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Academics
Industry
Startups
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2 – Early adoption
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Commercial
Research
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