How do you marble cultivated beef?
Tara DiMaioGFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
Tara DiMaio
This researcher is bringing protein innovation one step closer to plant-based steak
Tara DiMaioDr. 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.
Nature’s Fynd makes animal-free meat with volcanic microorganisms
Tara DiMaioTheir fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
Ultrasound waves take plant-based meat to a new level
Tara DiMaioGFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
Dr. Jian Li is taking the beany flavor out of plant proteins
Tara DiMaioGFI 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.
This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Tara DiMaioDr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Is quinoa the new pea protein?
Tara DiMaioDr. 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.
This lab-on-a-chip could lower the cost of cell-based meat
Tara DiMaioGFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Innovation lead for the world’s largest meat producer talks plant-based protein
Tara DiMaioChristy Lebor, Global Innovation Lead for JBS (the biggest meat producer in the world), discusses how plant-based meat fits in with JBS' market strategy, sustainability goals, and perspective on protein innovation.
Growth factor research is key to making cell-based meat affordable
Tara DiMaioGFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr. Stogios aims to make all cell-based meat production less expensive.
