The State of the Science on Alternative Proteins: May through August 2022
Liz Specht, Ph.D.It’s been a busy four months in the world of alt protein science. Here are the breakthroughs you may have missed.
It’s been a busy four months in the world of alt protein science. Here are the breakthroughs you may have missed.
A new resource series covering alt protein technology and developments in the broader scientific ecosystem
In this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
Learn about considerations fo developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
DownloadThis article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Liz Specht oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision. Areas of expertise: plant-based meat, fermentation, technical analyses, forecasting and modeling, synthetic biology, public speaking.
Plant-based and cultivated meat have been recognized as two primary pillars of the alternative protein industry, but fermentation is increasingly proving its incredible promise for the future of alternative proteins.
A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
Right now, plant-based meat commands a premium in most restaurants and grocery stores. That's going to change.