Feeding Spaceship Earth
Ryan Dowdy, Ph.D.As the world inches closer to 2050, the deadline to meet net-zero emissions, the alternative protein industry needs scientists and students to help decarbonize and future-proof the global food system.
Alt protein science
Alt proteins can transform our food system–tracking research grants can keep us on target
James Dale, Ph.D.Research can propel alternative protein innovation and accelerate the shift to a more sustainable food system. Mapping the funding landscape can reveal critical opportunities to bolster innovation.
Cultivated meat was once a vision. Now it’s becoming a reality
Gonçalo Fernando Stacey SkaalureAs cultivated meat gains momentum, we’re shining a light on some of the pioneers and milestones that have helped the industry transform from a sci-fi hypothesis to a blooming innovative sector.
GFI’s 2021 Competitive Research Grant RFP catalyzes science of whole-cut alt protein products
Erin Rees Clayton, PhDGFI’s 2021 Competitive Research Grant RFP is designed to catalyze whole-cut alt protein meat products—a critical step on the journey toward a safe and sustainable global food system.
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.
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.
What the world’s fastest marathons teach us about protein innovation
David Welch, Ph.D.Eliud Kipchoge and Brigid Kosgei captivated the world this weekend with the fastest men's and women's marathon performances ever run. Whether it's redefining the limits of the human body or the food system, the same ingredients are required: innovation, talent, and perseverance.
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.
GFI is granting more than $3 million to plant-based and cultivated meat research
Erin Rees Clayton, PhDCheck out our 2019 RFP and consider whether you or someone you know should apply for up to $300,000 in research funding. The deadline for Phase 1 proposal submission is October 28, 2019.
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.
