‘No kill’ meat, grown from animal cells, is now approved for sale in the U.S.
GFI's Bruce Friedrich celebrates USDA's grant of inspection for UPSIDE Foods and Good Meat.
In the News
U.S. Approves the Sale of Lab-Grown Chicken
GFI's Bruce Friedrich on the global significance of the USDA's grant of inspection for cultivated chicken.
Lab-grown meat can be environmentally sound
Read GFI's Dr. Liz Specht's letter to the editor regarding cultivated meat's potential to lower carbon emissions.
Were the Impossible and Beyond burgers a fad, or is plant-based meat here to stay?
GFI's Audrey Gyr and Dr. Priera Panescu Scott discuss the opportunities, and challenges, facing the plant-based meat industry.
Why this startup is adding real meat to its plant-based product
GFI's Audrey Gyr offers insight and predictions into the trend of blended meat products.
How we’ll eat in 2050
GFI's Dr. Liz Specht talks to CNN about the major role alternative proteins play in the future of food.
Cultivated meat is on the horizon, but has long way to go before it hits grocery shelves
GFI's Dr. Elliot Swartz is featured in a segment about cultivated meat's entry into the U.S. market.
FDA gives 2nd safety nod to cultivated meat, produced without slaughtering animals
GFI's Bruce Friedrich celebrates FDA's greenlight of GOOD Meat's cultivated chicken.
FDA proposes new rules for plant-based milks
GFI's Madeline Cohen summarizes FDA's draft guidance on plant-based milk labeling, and explains why consumers aren't confused when purchasing these dairy alternatives.
The Secret Ingredient That Could Save Fake Meat
GFI's Audrey Gyr talks about the potential opportunity of cultivated fat to play a role in developing plant-based meat products.
