Cultivated meat: A growing nomenclature consensus
Bruce FriedrichGFI Founder and CEO Bruce Friedrich explores the increased sector alignment around the preferred category name for meat produced through cellular agriculture.
Cultivated
Preliminary review of technical assumptions within the Humbird analysis
GFI scientists expand on the limitations of single studies for assessing the full range of technological possibilities
Statement addressing TEA analyses
Techno-economic models are fundamental tools for exploring and prioritizing areas that warrant further research.
Scientists awarded $5 million to boost research into alternative meats — a powerful and scalable climate solution
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.
GFI awards $5 million to boost research into alternative proteins — a powerful and scalable climate solution
Austin ClowesGFI’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.
Emily Hennessee on WPR
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
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.
- Academics
- Bioprocess design
- Crop development
- Cultivated
- End product formulation & manufacturing
- End Products
- Fermentation
- Host strain development
- Industry
- Industry
- Ingredient optimization
- Investment
- Investors
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood
- Startups
- Target molecule selection
Next food frontier: fish made from plants, or in a lab
GFI APAC's Mirte Gosker on why brands and restaurants are switching to cultivated and plant-based seafood.
Meet our GFC 2021 Founding Sponsors!
Carolyn EnglarThis year’s Good Food Conference Founding Sponsors include an eclectic group of companies invested in the growth of alternative proteins. Read on to learn more about their work and predictions for the industry in 2022.
SWIM: The state of the alternative seafood industry
Join GFI for a webinar covering the momentum of the alternative seafood industry. Learn about innovation opportunities in this urgent and evolving alternative protein category, and join an optional networking session on Meetaway following the webinar.
