Will we still eat beef in 50 years?
GFI's Daniel Gertner was quoted in this Mongabay piece highlighting alternative proteins as a way to address the harms of present-day beef production.
In the News
The science behind cultivated salmon — and where you can try it
GFI's Claire Bomkamp was a featured guest on Soundside on their coverage of Wildtype's cultivated salmon and its launch in Seattle-based restaurant the Walrus and the Carpenter.
Beyond Meat’s Next Dish Won’t Imitate Beef, Pork, or Chicken
GFI's Jody Kirchner is quoted in Inc.'s piece on Beyond Meat’s new product and overall challenges for the plant-based meat industry
Want to try lab-grown salmon? The US just approved it.
GFI's Maddie Cohen was included in Grist's piece about WildType's FDA approval and the climate benefits of cultivated seafood.
Bird flu is a recurring risk. It’s time food companies planned for it.
As egg prices remain volatile, businesses should think about embracing alternatives to the protein, writes Emma Ignaszewski of the Good Food Institute.
These vegan meat brands taste almost as good as the real thing. Taste tests prove it.
GFI's Abby Sewell emphasized that taste is one of the key motivators for consumers' eating behaviors in Grist's coverage of NECTAR’s Taste of the Industry Report.
Who’s Afraid of Lab-Grown Meat?
GFI's Madeline Cohen spoke on the unconstitutionality of cultivated meat bans in this NYT piece about state-level cultivated meat bans and why some ranchers, red states, and meat industry members oppose them.
Free trade over fear: Meat industry challenges cultivated meat bans
GFI's Pepin Tuma and Bruce Friedrich spoke on the meat industry’s efforts to ban cultivated meat in this Food Nav-USA piece highlighting the need for fair regulations and the potential benefits of alt proteins.
Lab-grown meat rebrands itself to woo Trump — and RFK Jr.
Maille O'Donnell spoke to Grist on the importance of federal investment in alternative proteins for their piece on the cultivated meat industry as it navigates the new administration.
Seeking New Foods, Scientists Look To Bacteria, Algae, and More
Adam Leman spoke to MIT-affiliated magazine Undark on alternative proteins made from fermentation that are currently on the market.
