94% of Urban Indians Would Buy Cultivated Meat, Driven by Protein & Health Appeal
Green Queen covered GFI India's latest study reporting that Indians who live in cities are extremely willing to try cultivated meat.
In the News
Can Lab-Grown Meat Replace Real Meat?
GFI senior principal scientist Elliot Swartz was a featured guest on Firstpost, where he discussed the benefits of cultivated meat and its potential for scale and widespread adoption.
Why next gen alt protein startups will be built on access, not just science
GFI's Daniel Gertner shares insights on how more companies can heighten the appeal of alt proteins to consumers including by optimizing the taste and affordability.
Medium Rare: What’s Next For Meat?
GFI’s Claire Bomkamp shared insights on the science of cultivated meat on this informative Climate One podcast.
Turning microbes into meals: The Pentagon seeks alternative proteins to feed troops in the field
GFI’s Adam Leman shared insights on the scalability and benefits of fermentation-derived proteins in WUNC's coverage of the Pentagon's latest initiative in diversifying protein supplies to feed troops.
OPINION: Rethinking India’s food system for a low-emissions future
GFI India's Sneha Singh explains in The Week's op-ed that by diversifying protein sources, India can enhance food security and contribute to its net-zero targets.
India’s Orphan Crops Could Unlock a New Plant Protein Supply Chain, GFI India Argues
GFI India's latest whitepaper explores how India’s indigenous and underutilized crops can be leveraged to build a stronger domestic ingredient ecosystem for alternative protein applications.
Germany prioritises alt-protein growth with High-Tech Agenda
GFI Europe welcomed Germany’s decision to include alternative proteins in its biotech roadmap, highlighting plans for a national innovation hub by 2027 while urging stronger funding and regulatory support to accelerate cultivated meat and precision fermentation commercialization.
Most Agree Fungi-Based Food Is A Greener, Meat-Like Protein
GFI's Lucas Eastham shared insights on consumer familiarity with fungi as food and the environmental benefits of mycoprotein.
Lab-grown meat could still be a long way from widespread availability when SD’s new ban expires
GFI's Tamar Lieberman and Elliot Swartz shed light on the benefits of cultivated meat, including meeting a growing demand for protein without further straining finite planetary resources.
