- Raw Materials, Ingredients, & Inputs
- Target molecule selection
- Host strain development
Many plant-based products struggle to mimic the fat composition, content, and mouthfeel of animal protein products. Oleaginous yeast, which naturally synthesize and accumulate high levels of lipids, may be able to address both the need to produce lipids identical to animal fats and the need to package them for effective incorporation into products. Yeast strains with durable cell walls may be able to serve as natural methods of fat encapsulation to protect fats through manufacturing, storage, and preparation.
This is your guide to precision fermentation and whole biomass fermentation for alt protein production. Find resources, tools, and expert industry analysis here.
This is your guide to plant-based meat. Explore our tools, resources, and expert analysis of this field, from science to policy and markets.
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!
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.
Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.
Crop plants used as recombinant protein production hosts could offer benefits of minimal processing, cheaper equipment, and fewer downstream purification costs.
Explore the full solutions database
Browse 300+ startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
Related GFI research grants
Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.
Learn about Dr. Marcelle Machluf’s work designing cellular building blocks for cultivated meat with at Technion – Israel Institute of Technology.
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!