How meat grown from animal cells could help tackle climate change
GFI's Jessica Almy discusses landmark decision of the USDA's approval of cultivated meat and its climate benefits.
Cultivated
Fish & CHIPS: Collaborative Huddle for Ideation & Problem-Solving
Calling all cultivated seafood researchers! Join us for our inaugural collaborative huddle on July 11th.
Mapping animal cell metabolism to optimize media formulation
The cost and environmental impact of cultivated meat are driven by the cell culture media formulation and its conversion efficiency into meat. Metabolic modeling and engineering techniques can aid media formulation and ensure its optimal use. Targeted optimization will improve the cost-competitiveness and sustainability of cultivated meat production.
GOOD Meat and UPSIDE Foods approved to sell cultivated chicken following landmark USDA action
UPSIDE Foods and GOOD Meat received landmark grants of inspection from the USDA, allowing them to sell their cultivated chicken products in the U.S., marking a decisive moment in the history of food and agriculture.
‘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.
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.
Alternative proteins life cycle assessment guide
This best practice guide provides a standardized approach to undertaking LCAs for alternative protein manufacturers.
The State of the Science on Alternative Proteins: January through May 2023
Liz Specht, Ph.D.Our top highlights from a busy four months for alt protein science.
Future of Food: Alternative Protein Leaders Networking & Tasting Event
Join us for an evening of food, fun, and networking in NYC hosted by Accenture, SOSV, and Big Idea Ventures.
Seizing the moment: The 10-point story of alternative proteins not being told
Maille O'Donnell Sheila VossHeadlines focused on short-term struggles reveal a major blindspot—scientists, policymakers, and industry innovators around the world are making real, on-the-ground progress on bringing delicious, affordable alternative proteins to more plates.
