Cultivated
Fermentation
Plant-Based

Fat and moisture encapsulation techniques for alternative protein applications

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.

Production platform
  • Cultivated
  • Fermentation
  • Plant-Based
Solution category
  • Commercial
  • Research
Value chain segment
  • End Products
  • R&D
Technology sector
  • Ingredient optimization
Relevant actor
  • Academics
  • Industry
  • Startups
Maturity level
  • 2 – Early adoption

Description

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.

Lab partners looking in microscope

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Female scientist doing alternative protein research in a lab

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