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.
In the News
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.
The world now has a roadmap for food and climate. But it’s missing a few things.
GFI's Shayna Fertig speaks on the FAO roadmap released at COP28.
GFI’s Bruce Friedrich on the Bi-Partisan Support of Alt Proteins
Bruce Friedrich speaks on Left, Right and Center's podcast on the benefits of alternative protein.
I’ve Always Wondered…Why does oat milk cost more than dairy milk?
GFI's Daniel Gertner was featured in the Marketplace about the price of oat milk vs. conventional cow’s milk.
The Protein Problem
The Associated Press published “The Protein Problem”, a multimedia series featuring articles on plant-based and cultivated meat, and includes GFI's Bruce Friedrich.
