The climate case for mock meats is clear. But who can afford them?
GFI's Business Analyst Daniel Gertner discussed the ways in which plant-based companies operate to maintain their working infrastructure.
In the News
Has the plant-based meat revolution fizzled out?
GFI's Emma Ignaszewski comments on the prospective consumer base for the plant-based meat industry.
We taste-tested 9 fake bacons. Here’s how they compare to the real thing.
Dr. Nikhita Mansukhani Kogar spoke with the Washington Post on what will get consumers to purchase plant-based bacon in the future.
Sell Lab-Grown Meat in Alabama and You Could Go to Jail
GFI's Legislative Director Pepin Andrew Tuma spoke with WIRED on the implications of cultivated meat bans cropping up in states such as Alabama and Florida.
Everything Can Be Meat
GFI's Dr. Claire Bomkamp spoke with The Atlantic about the various ways cultivated meat might show up on consumers' plates.
How cultivated fat can boost plant-based meat
Dr. Priera Panescu Scott and Dr. Faraz Harsini speak on cultivated fat’s role in plant-based meat.
Dunkin’ faces a moo-ving class-action suit from the lactose intolerant
GFI's Ben Pierce offers insights on the lawsuit against Dunkin’ Donuts for upcharging on alternative dairy options.
Which proteins contain the most microplastics?
GFI’s Bianca Datta comments on the study that found microplastics in most proteins.
Will lab-grown meat ever make it onto supermarket shelves?
GFI's Dr. Elliot Swartz and Emma Ignaszewsk discuss the technology and challenges facing cultivated meat.
How age-old food science could make fake meat taste better
GFI's Dr. Adam Leman and Shayna Fertig offer their insights in this Washington Post piece on fermentation.
