‘Fishless fish’: the next big trend in the seafood industry
GFI's Marika Azoff is featured in a piece about the great potential of alternative seafood products.
In the News
Liz Specht is shaping the next generation of meat alternatives
GFI's Liz Specht featured on Vox’s inaugural “Future Perfect 50” list!
Cultivated meat as a tool for fighting antimicrobial resistance
GFI's Claire Bomkamp on how antibiotic use in livestock and aquaculture production is driving resistance to medically important antibiotics.
Can a meat-free filet mignon convert carnivores?
GFI's Karen Formanski on the interest in whole cut products in the plant-based marketplace.
The future of food: how the agriculture industry could go from farming to “ferming.”
GFI's Dr. Liz Specht on the science behind precision fermentation and why governments need to invest in R&D for it to reach its full potential.
The next hottest alternative milk comes from microbes
GFI’s Dr. Liz Specht talks about precision fermentation and its potential to help bring plant-based alternatives to the next level.
The AI platform behind a Bezos-backed startup’s vegan burgers
GFI's Dr. Priera Panescu Scott talks to Bloomberg about supply chain challenges and potential solutions in the plant-based food space.
California just invested millions in lab-grown meat, becoming the first state to back the unproven industry
GFI CEO & founder Bruce Friedrich talks to The San Francisco Chronicle about California's historic $5 million investment in cultivated meat research.
How sustainable are fake meats?
GFI's Dr. Elliot Swartz discusses the environmental footprint of alternative meat.
We’re one key step closer to buying lab-grown burgers
GFI's Dr. Liz Specht discusses the efficiencies and benefits of single-cell suspension in cultivated beef.
