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Fat production & encapsulation within oleaginous yeast

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.

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  • Raw Materials, Ingredients, & Inputs
  • R&D
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  • Target molecule selection
  • Host strain development
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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.

GFI resources

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This is your guide to precision fermentation and whole biomass fermentation for alt protein production. Find resources, tools, and expert industry analysis here.

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Plant-based meat

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  • Plant-based icon 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.

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Fat uptake & biosynthesis in cultivated meat cells

Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.

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Plants as a recombinant protein expression platform for functional food ingredients

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Golden oil droplets, representing fat encapsulation for plant-based meat

Fat encapsulation

Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.

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Cellular building blocks

Learn about Dr. Marcelle Machluf’s work designing cellular building blocks for cultivated meat with at Technion – Israel Institute of Technology.

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