Plant-based, cultivated, and fermentation-derived meat, egg, and dairy products have the potential to transform our food system for the better. Here are a few of the most important new products we’re anticipating!
Claire Bomkamp, Ph.D.
GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
Claire Bomkamp is focused on cultivated seafood and driving forward GFI's Sustainable Seafood Initiative. Areas of expertise: the science and technology of cultivated seafood, cultivated seafood startups, research, and university programs, scaffolding, science communication, fish puns.
GFI has awarded a two-year grant to a research project aimed at developing a high-quality, serum-free fish cell culture media—a critical step to bring cultivated seafood to market.
There's a lot of research on the cellular and molecular components needed to match conventional seafood's taste, texture, and aroma. We've put together a resource to help alternative seafood researchers and companies navigate it.
Cultivated meat needs fewer bad stock photos and more images of real, delicious products. We put together a guide for journalists and cultivated meat startups who would like to help make that happen.
Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That's why GFI is funding research by Kyle Fish of Tufts University to isolate lines from Atlantic salmon. The cells will be available to researchers and companies via Kerafast.
One fish, two fish, redfish, shrimp! By working with a major company and funding a research project at a nonprofit marine research organization, GFI's Sustainable Seafood Initiative is helping researchers develop better ways to feed the world.