- End Products
- Ingredient optimization
- 2 – Early adoption
Fat and moisture retention are critical to the organoleptic properties of meat and must be perfected across all alternative protein platforms. Whether the product is plant-based, fermentation-derived, or cultivated, all will require solutions for encapsulating fat and moisture to ensure that these components are protected from damage or loss throughout manufacturing, storage, and preparation. While many techniques for encapsulation have been developed, they should be systematically evaluated for their suitability across each of these alternative protein production platforms.
Join the GFIdeas global community of 2,000+ entrepreneurs, scientists, investors, and subject matter experts. Discuss projects on the members-only Slack community, attend monthly seminars, and use the community directory to help you find collaborators working on similar Solutions!
Microbial fermentation may be able to help us produce lipids that are identical or similar to animal fats—especially saturated fats, which are exceedingly rare in the plant kingdom.
Oleaginous yeast with durable cell walls may be able to serve as natural methods of fat encapsulation to protect fats through manufacturing, storage, and preparation.
Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.
Explore the full solutions database
Browse 300+ startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
If you’d like to fund a research project, work on any of these solutions, share information about related efforts that are already underway, or elevate new ideas for advancing the alternative protein industry, we’d love to hear from you!