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- End product formulation & manufacturing
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Thin sheets of cultivated fish for layering on the outside of maki rolls could be an attractive market-entry commercial product. Producing thin sheets of tissue is more technically straightforward than thicker muscle cuts, and this product category commands high price points. Cultivated production presents particularly strong food safety advantages for seafood products that are consumed raw, which may contribute to high consumer receptivity. The product could also incorporate cells from several fish species as a modern take on the rainbow roll.
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Creating an online, open-access decision matrix tool that ranks popular seafood-relevant species against each other based on several criteria such as market size, per-unit price, sustainability of conventional production practices,…
Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.
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