GFI joins Representatives Rosa DeLauro (D-CT) and Katherine Clark (D-MA) in celebrating the USDA’s investment in the creation of the National Institute for Cellular Agriculture: the U.S.’ first-ever government supported cultivated protein research center of excellence.
GFI's Bruce Friedrich and Energy Innovation executive director for strategy and policy Anand Gopal argue that the climate community must back (and governments must implement) strong policies in support of alternative meats, or Paris agreement goals will not be possible.
GFI Founder and CEO Bruce Friedrich explores the increased sector alignment around the preferred category name for meat produced through cellular agriculture.
GFI scientists expand on the limitations of single studies for assessing the full range of technological possibilities
Techno-economic models are fundamental tools for exploring and prioritizing areas that warrant further research.
GFI’s Competitive Research Grant program provides catalytic seed funding to accelerate alternative protein R&D and unlock the climate benefits on offer. But serious public investment is critical to achieving a net-zero, climate-resilient world.
Despite booming commercial interest in alternative meat and the huge climate mitigation potential it offers, funding for academic research lags; GFI’s grant program is designed to address this shortfall and key scientific bottlenecks.
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and organoleptic properties. While several approaches to prevent oxidation of unsaturated lipids in conventional seafood products have been developed, antioxidation methods must be tailored to the formulations and processing of alternative seafood products, or perhaps new methods must be developed altogether.
GFI APAC's Mirte Gosker on why brands and restaurants are switching to cultivated and plant-based seafood.
