The State of the Science on Alternative Proteins: September through December 2022
Liz Specht, Ph.D.2022 ended with a bang for the alt protein sector! Here are three promising themes that rounded out an already historic year.
Liz Specht, Ph.D.
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.
The State of the Science on Alternative Proteins: January through April, 2022
Liz Specht, Ph.D.A new resource series covering alt protein technology and developments in the broader scientific ecosystem
Plant-based meat: Anticipating 2030 production requirements
Blake Byrne Liz Specht, Ph.D. Ryan Dowdy, Ph.D. Zak WestonIn 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.
Plant-based egg alternatives: Optimizing for functional properties and applications
Liz Specht, Ph.D.Learn about considerations fo developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
Download
Meat by the molecule: Making meat with plants and cells (The Biochemist)
Liz Specht, Ph.D.This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
Analyzing cell culture medium costs
Liz Specht, Ph.D.This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Liz Specht, Ph.D.
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.
GFI releases first-ever State of the Industry Report on fermentation in alternative proteins
Liz Specht, Ph.D. Nate CrosserPlant-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.
RethinkX predicts transformation of meat industry within decades
Liz Specht, Ph.D.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.
