Seafood cultivated in a lab could help mitigate the next pandemic
GFI's Dr. Faraz Harsini spoke with PRX on the scalability of cultivated meat as meat demand and pandemic risks grow.
In the News
Slaughter-free meat hits the grocery shelf
GFI's Curt Chaffin, Bruce Friedrich, and Dr. Elliot Schwartz shared their insights with Nature on the role government funding can play in supporting the scalability and sustainability of the cultivated meat industry.
Plant-based meat needs government support to scale up, but a culture war stands in the way
Emma Ignaszewski spoke to Grist about the recent BCG report and the need for public investment in alternative proteins, comparing alternative proteins to electric cars.
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.
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.
