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
Liz Specht, Ph.D.
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.
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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.
Why plant-based meat will ultimately be less expensive than conventional meat
Liz Specht, Ph.D.Right now, plant-based meat commands a premium in most restaurants and grocery stores. That's going to change.
Tackling the cell-based meat cost curve
Liz Specht, Ph.D.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.