
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.
2022 ended with a bang for the alt protein sector! Here are three promising themes that rounded out an already historic year.
Scientists are using GFI funding to create the next wave of plant-based and cultivated meat.
Learn why GFI expects the future of cultivated meat to be largely antibiotic-free, and what that means for global health.
It’s been a busy four months in the world of alt protein science. Here are the breakthroughs you may have missed.
Students from the Stanford Alt Protein Project reflect on their experience breaking ground on alternative protein education at their university.
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.
A new resource series covering alt protein technology and developments in the broader scientific ecosystem
A conversation about alternative seafood, ocean conservation, and the importance of inclusion in building up the alt protein industry.
Open-access research is laying the foundation of plant-based meat innovation. More and more scientists are gravitating to the field.
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.