Alternative Protein Solutions Database

Fibers from techniques like electrospinning, jet spinning, or blow spinning may be able to impart a desirable texture to a given product.

Thin sheets of cultivated fish for layering on the outside of maki rolls and other sushi products could be an attractive market-entry commercial product. Producing thin sheets of tissue is…

Guaranteed offtake agreements, where buyers commit to purchase a volume of product, can help secure loans for infrastructure and other high-cost projects.

Open-access product formulation specifications could provide clear metrics and objectives for product developers on attributes like taste, price, nutrition, and ingredient ratios.

Brands, dedicated private labelers, and co-manufacturers can take advantage of the private labeling opportunity, and would benefit from developing a wide range of products to fit every category and access…

There has been little in the way of publicly-announced R&D or commercial efforts to develop the next generation of tasty and affordable plant-based turkey products. There is room for innovation…

Plant-based meat snacks could tap into underlying trends in snacks replacing meals and increased consumer interest in high-protein, low-sugar foods. Product innovation is needed to match the taste, price, and…

Opportunities exist to coordinate product development partnerships between ingredient suppliers, strategic partners, and product manufacturers to directly engage more holistically on product formulation.

A more comprehensive understanding of the processes, structures, and molecular constituents governing meat’s organoleptic properties will inform the production of alternative proteins.

Plant-based, fermentation-derived, and cultivated products will all require solutions for encapsulating fat and moisture to ensure that these components are protected from damage or loss throughout manufacturing, storage, and preparation.