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.
Check 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.
GFI 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.
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI's research grants, is exploring this high-protein grain's capacity to be a breakout ingredient in plant-based meats.
Projects can be 12-60 months and have a minimum budget of $300,000. No matching funds are required. The deadline for applying is October 9, 2019.
GFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
In the middle of a July heatwave, entrepreneurs, scientists, and regulators gathered at the MIT Media Lab for New Harvest's fourth annual conference on cellular agriculture. Here's a taste of what we learned.
GFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr. Stogios aims to make all cell-based meat production less expensive.
