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Solutions Database

Semi-continuous bioprocess for whole cut cultivated meat using simultaneous perfusion and stretch

Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be incorporated into a semi-continuous bioprocess in which a piece of tissue is expanded over time and portions of the tissue periodically harvested. The large amount of meat produced could offset the high initial cost of fabricating a construct capable of continuous growth.

  1. Academics
  2. Bioprocess design
  3. Commercial
  4. Cultivated
  5. Industry
  6. Industry
  7. Production
  8. R&D
  9. Research
  10. Scaffolding
  11. Science
  12. Startups
  13. Terrestrial-specific
Solutions Database

Incorporating omega-3s into cultivated seafood

Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated has not been determined, and there are several potentially-viable strategies. Further research is needed to determine which strategies are most cost-effective and scalable and whether there are appreciable differences between methods in the quality of the final product.

  1. Academics
  2. Bioprocess design
  3. Cell culture media
  4. Cell line development
  5. Commercial
  6. Cultivated
  7. End product formulation & manufacturing
  8. Industry
  9. Industry
  10. Production
  11. R&D
  12. Raw Materials, Ingredients, & Inputs
  13. Research
  14. Scaffolding
  15. Science
  16. Seafood
  17. Startups