Learn about considerations fo developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
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This 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.
The GFI Science & Technology team analyzes the primary cost drivers of cell culture media and highlights where innovation is needed to bring cell-based meat down the cost curve.