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
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 optimization
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 optimization
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 optimization
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 optimization
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 optimization
Novel biosynthetic pathway discovery for fermentation-derived functional molecule production Many of the desirable properties of food derive from specific functional molecules (e.g., specific lipids, enzymes, and volatile compounds). These molecules include proteins and small molecules with defined structures that…	Fermentation		Host strain development Ingredient optimization Target molecule discovery