Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That's why GFI is funding research by Kyle Fish of Tufts University to isolate lines from Atlantic salmon. The cells will be available to researchers and companies via Kerafast.
GFI's Cultivated Meat Research Tool Directory crowdsources resources to help researchers find the information they need to carry out cultivated meat research and development.
If plant-based and cultivated meat are to supply the global demand for meat, we must fill white spaces in research. Check out four innovations our 2020 Competitive Research Grant recipients are working towards.
One fish, two fish, redfish, shrimp! By working with a major company and funding a research project at a nonprofit marine research organization, GFI's Sustainable Seafood Initiative is helping researchers develop better ways to feed the world.
GFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
GFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat.
GFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
Dr. 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.
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.
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
