The Good Food Institute welcomes the formation of a coalition that will represent some of America's most prominent cultured meat companies. The newly launched Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation) will educate and advocate on behalf of the flourishing cultured meat industry.
UPSIDE Foods, JUST, Fork & Goode, BlueNalu, and Finless Foods just established the Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation).
GFI’s comment recommends that NOAA expands R&D plan to include plant-based and cultivated seafood. Learn why doing so would lead to healthier ecosystems.
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
GFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Is your startup working with technologies that will advance the production and accessibility of cell-based meat? Leading science and technology company Merck KGaA wants to accelerate these efforts!
GFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr. Stogios aims to make all cell-based meat production less expensive.
