Smart Protein Repository - GFI India

GFI India’s repository of R&D innovation priorities in smart proteins

Discover ideas for your R&D work in plant-based, fermentation-derived alternative proteins, and cultivated meat.

Key:

Cultivated

Fermentation

Plant-Based

Opportunity	Production platform	Value chain segment	Technology sector
Developing packaging solutions to enhance the shelf-stability of plant-based meat products With the increase in demand for plant-based meat products, developing innovative packaging solutions that can enhance their shelf-stability is crucial.	Plant-Based	R&D	End product development
Approaches to address off-flavour challenges associated with plant proteins Off-flavors associated with plant proteins are a significant challenge for the plant-based smart protein sector, affecting consumer acceptance. Various intrinsic (crop-related) and extrinsic (processing-induced) factors are responsible for these undesirable…	Plant-Based	Raw materials, ingredients, and inputs	Ingredient optimisation
Non-thermal, chemical-free approaches for protein purification Protein functionality is governed by its degree of purity. Membrane filtration is a promising technology to obtain pristine and functional proteins from plant-based sources, microalgae, and seaweeds. It is worth…	Plant-Based	R&D	Ingredient optimisation
Technological interventions to improve the ‘clean-label’ claims of plant-based foods Consumers prefer clean-label food ingredients and end products. Employing science-based innovations to eliminate the need for synthetic additives would be an effective approach.	Plant-Based	R&D	End product formulation and manufacturing
Development and standardisation of novel, sustainable and green technologies for plant protein extraction Adopting a sustainable, scalable, and mild extraction technology is central to the functionality of plant proteins. Optimising green technologies for protein extraction and assessing their environmental impact will aid in their…	Plant-Based	R&D	Ingredient optimisation
Identification, characterisation and validation of novel plant protein sources for smart protein applications The plant-based smart protein industry is aiming at diversifying plant protein sources to substitute animal-derived proteins. Exploring the protein potential of untapped indigenous crops of India and mapping their nutritional…	Plant-Based	Raw materials, ingredients, and inputs	Ingredient optimisation
Optimisation of novel texturisation technologies (3D printing, fibre spinning, shear cell) for the development of plant-based meat products Exploring novel top-down and bottom-up technologies for texturising plant proteins can catalyse product innovations. Optimising the processing and formulation parameters for 3D printing, fibre spinning, and shear cell technologies can…	Plant-Based	R&D	End product formulation and manufacturing
Novel approaches to develop alternative fats for plant-based food applications Alternative fat is a key building block of plant-based meat, contributing towards the juiciness, tenderness, and mouthfeel of products. Modifying molecular structures of plant-based oils to create solid fats and…	Plant-Based	Raw materials, ingredients, and inputs	Ingredient optimisation
Utilisation of agri-food industry side streams as protein sources for plant-based meat, egg, dairy and seafood products Reducing food loss and waste is a key component of the United Nations’ Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional…	Plant-Based	R&D	Ingredient optimisation
Functionalisation of plant proteins for the development of plant-based meat, egg and dairy products Protein functionality is the key to product innovations in the smart protein sector. Identifying the suitable strategy for functional modification of proteins, preferably physical approaches is the need-of-the-hour.	Plant-Based	Raw materials, ingredients, and inputs	Ingredient optimisation