- Raw Materials, Ingredients, & Inputs
- Bioprocess design
- Ingredient optimization
- Target molecule selection
Processing crops into flours, isolates, and concentrates currently relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
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Plant protein ingredient characterization tools or as a service.
An open-access database could provide functional and characterization data using standardized methods to facilitate direct performance comparisons among proteins and to train predictive algorithms.
Connecting the buyers and sellers of the ingredients, inputs, and services needed to produce alternative proteins.
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Browse 300+ startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
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