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.
Alt protein science
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.
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
Vanessa Haley-Benjamin is laying the groundwork for cultivated mollusks
Marika AzoffA conversation about alternative seafood, ocean conservation, and the importance of inclusion in building up the alt protein industry.
Dr. Julian McClements’ lab is at the cutting edge of plant-based meat research
Mary AllenOpen-access research is laying the foundation of plant-based meat innovation. More and more scientists are gravitating to the field.
GFI funds “gold standard” alternative seafood development
Claire Bomkamp, Ph.D.GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
