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…

A lack of publicly-available cell lines from relevant species and cell types continues to be a challenge for the field of cultivated seafood. Addressing this challenge will require further investigation…

The cost and environmental impact of cultivated meat are driven by the cell culture media formulation and its conversion efficiency into meat. Metabolic modeling and engineering techniques can aid media…

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…

The cultivated meat industry needs dedicated suppliers of low-cost, food-grade cell culture media to reduce cultivated meat production costs. Close collaboration between the customer and supplier will be required in…

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…

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…

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…