Cultured meat advances toward the market
GFI's Claire Bomkamp speaks to The Scientist about the science behind cultivated meat, and its exciting potential.
In the News
The Promise of Pulse Proteins
Learn how a rising demand for plant-based meats is causing farmers to break into the pulsing category.
Impossible Foods and Beyond Meat made fake burgers cool. These startups want to do the same for fake fish
Impossible and Beyond Meat succeeded in garnering consumer interest in plant-based meats, especially amongst a growing base of flexitarians. Now a new crop of startups is focused on doing the same for plant-based seafood.
The cow that could feed the planet
In a special Time Magazine double issue on climate change, Bruce explains the need for government support for alternative proteins, the value of getting the big meat companies involved, and the place for regenerative agriculture.
How alternative meats could help save the planet
GFI's Bruce Friedrich and Energy Innovation executive director for strategy and policy Anand Gopal argue that the climate community must back (and governments must implement) strong policies in support of alternative meats, or Paris agreement goals will not be possible.
Emily Hennessee on WPR
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
Next food frontier: fish made from plants, or in a lab
GFI APAC's Mirte Gosker on why brands and restaurants are switching to cultivated and plant-based seafood.
Cell-based seafood: Scaffolding tech in focus to achieve ‘flaky’ cultivated fish
GFI Senior Scientist Claire Bomkamp discusses the important role of scaffolding in cultivated seafood, highlighting the key contributions of collagen and muscle fiber orientation to achieving ideal textures.
Alt-seafood: a non-profit’s perspective
GFI’s Jen Lamy discusses exciting innovations from alternative protein seafood startups, the many benefits offered by both plant-based and cultivated seafood products, and some of the challenges faced in bringing the alt protein seafood industry to par with the alt protein meat industry.
Can Bumble Bee and Nestlé hook the world on fishless fish?
Big name companies like Bumble Bee, Nestle, and Tyson are joining the wave of startups vying for a portion of the growing plant-based seafood market. Jen Lamy discusses what these established companies have to gain from getting involved in this space.
