Introducing the 2023 Alt Protein Project cohort: expanding our global footprint
Asia SheehabMeet the 24 new student groups transforming their campuses into hubs for alternative protein development.
Alt protein science
Navigating uncharted waters: mapping the future of cultivated seafood
Claire Bomkamp, Ph.D.Scaling the cultivated fish industry remains challenging. GFI is collaborating with researchers to address that.
The State of the Science on Alternative Proteins: January through May 2023
Liz Specht, Ph.D.Our top highlights from a busy four months for alt protein science.
Alternative protein startups underscore the need for scientific and engineering talent
Amy HuangThe alternative protein sector is hungry for scientists and engineers — but major investments are needed to build a robust alternative protein workforce.
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.
Rooted in science, growing exponential impact
Dara HomerScientists are using GFI funding to create the next wave of plant-based and cultivated meat.
Cultivating a future where antibiotics still work
Claire Bomkamp, Ph.D. Eileen McNamaraLearn why GFI expects the future of cultivated meat to be largely antibiotic-free, and what that means for global health.
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.
Rethinking Meat: Helping students find their place in the alternative protein space
Amy Huang Chloe Raygoza Ellie Fajer Gianna Dugan Hannah HuddlestonStudents from the Stanford Alt Protein Project reflect on their experience breaking ground on alternative protein education at their university.
Research on animal-free fats presents un-fat-homable possibilities for meat alternatives
Priera Panescu, Ph.D.GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
