- Crop development
- Ingredient optimization
Deeper fundamental research is needed on the relationships between protein sequence, structure, functionality, and ultimately performance in food products. While several plant-based companies have claimed competitive advantage from building databases of functional properties and applying machine learning to inform protein selection and formulation, these capabilities remain proprietary and the efforts duplicative. 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.
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Open-access product formulation specifications could provide clear metrics and objectives for product developers on attributes like taste, price, nutrition, and ingredient ratios.
Fibers from techniques like electrospinning, jet spinning, or blow spinning may be able to impart a desirable texture to a given product.
Crop plants used as recombinant protein production hosts could offer benefits of minimal processing, cheaper equipment, and fewer downstream purification costs.
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