GFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
GFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat.
GFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.
Their fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
GFI competitive grant recipient Dr. Jian Li is figuring out how to make plant-based proteins with no beany off-flavors. His work will serve as a blueprint for entrepreneurs around the world working with plant proteins.
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI's research grants, is exploring this high-protein grain's capacity to be a breakout ingredient in plant-based meats.
GFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
