The next generation in bio-manufactured alternative proteins after fermentation is cultured meat and dairy products including milk. Cultured meat comes from stem cells collected from a living animal using minimally invasive methods. Then, the cells are grown in bioreactors with nutrients coming from a cell culture media and a scaffolding structure. These immature cells ...

What could be the role of fermentation in the alternative protein field? This article highlights some advantages of biomanufactured proteins over plant-based proteins and some remaining challenges to address. Advantages Fermentation based processes present several advantages over animal and plant-based proteins: Space and mass efficiency. Fermentation allows to produce much more protein per surface area ...

To achieve meat-like products, plant-based alternatives rely on three manufacturing steps: crop development, ingredient optimization to get rid of the unwanted parts of the plant, and end product formulation and manufacturing to create the texture. A need for developing and optimizing crops for protein content, quality, and function, and cost-efficiency.  Both historical crops used ...

The emerging protein gap The emerging protein gap can be understood in several ways. First, the projected shortfall in global protein availability to meet the needs of a rising population. According to the UN, the world population is expected to grow from 7.7 billion in 2019 to 9.7 billion in 2050 and could peak ...