Is quinoa the new pea protein?
Tara DiMaioDr. 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.
Alt protein science
FFAR announces request for research proposals on improving plant-based protein
David Welch, Ph.D. Erin Rees Clayton, PhDProjects 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.
This lab-on-a-chip could lower the cost of cell-based meat
Tara DiMaioGFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Hot new biotech in a toasty old town: New Harvest 2019 Conference in Cambridge, MA
Annie OsbornIn 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.
Growth factor research is key to making cell-based meat affordable
Tara DiMaioGFI 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.
50 years after humans walked on the moon, what’s the next giant leap?
Erin Rees Clayton, PhDWith a clearer understanding than ever of the impact of industrialized civilization on our home planet, forestalling and reversing the degradation of earth's ecosystems is the next moonshot.
Could fermented oat protein help plant-based meat level-up?
Tara DiMaioMari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
What truly sustainable seafood requires
Julia JohnWe must adopt a vastly more resource-efficient supply chain. Fortunately, we know how!
GFI research grants update: Introduction to cell-based meat research projects
Erin Rees Clayton, PhDGFI's competitive grant program is funding open-access research focused on critical technical barriers with an eye toward large-scale, low-cost cell-based meat production. Explore how these six research projects address the challenges of cost and scale.
A big role for tiny organisms in the future of protein
Sophie TroykaIn addition to plant and cell-based sources, microscopic organisms may play a big role in shaping a healthier, more sustainable future of protein.
