The big problem with plant-based meat: The ‘meat’ part
GFI's Emma Ignaszewski on the importance of taste and price for consumer adoption of plant-based meat.
In the News
Lab-grown meat could be served up for dinner soon. What does it taste like?
GFI's Elliot Swartz discusses the science behind cultivated meat.
What the future looks like with the new normal of hotter, drier and longer droughts
GFI's Emma Ignaszewski explains how alternative proteins can act as a key climate solution as global demand for meat continues to rise.
Is your favorite plant-based milk good for the planet? Here’s how they compare.
GFI's Pri Panescu on the environmental benefits of plant-based milks.
How Israel became the global center for alternative meat tech
GFI Israel's Nir Goldstein shares why Israel has such strong government support for alternative proteins.
Wall Street Journal: Cultivated meat explained
Wall Street Journal answers common questions about cultivated meat, with behind the scenes support from GFI’s lead cultivated meat scientist, Elliot Swartz, Ph.D.
TIME: Cultivated meat “green lit” in the U.S.
TIME looks at the historic “green lighting” of a cultivated meat product in the U.S. and features insights from GFI President Bruce Friedrich.
Washington Post: Cultivated Meat at COP27
Washington Post covers the serving up of cultivated meat and food-system solutions at COP27.
I tried lab-grown chicken. It’s a convincing alternative to the real deal
GFI's Bruce Friedrich shares how alternative proteins were on the menu at COP27, and why they are a critical climate solution.
Singapore wants to sell the world on cell-cultured seafood
GFI APAC's Mirte Gosker on the big opportunity for alternative seafood products in Asia.
