Plant-Based Ingredients from the Ocean (CRADA Final Report)

Abstract

During the LEEP fellowship, our research was focused on optimizing methods to extract protein from red seaweeds to create a protein concentrate that can be used as an ingredient in delicious foods with an emphasis on creating plant-based meat products. We came into the fellowship with a preliminary method for extracting protein from red seaweeds. Over the course of the fellowship, we optimized the bench process, scaled the bench process to pilot scale equipment, and characterized our protein concentrate. The fellowship helped to advance our business in several ways. First, it provided a stipend, additional funding, and lab space to work. This financial aspect provided us with the ability to focus on time to refine our business and technology plan. In its absence, we likely would have pitched for pre-seed money at too early of a stage, before we had mapped out a successful plan. The fellowship helped us to craft and refine our message and our overall company direction. This in turn, helped us to find the right investors that matched our goals, which helped us to close our seed round and move forward. Lastly, the fellowship gave us access to an amazing network, allowing us to learn from the successes and challenges of a variety of startups at various stages of growth.