On NOAA’s Research & Development Plan for 2020-2026
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.
Cultivated
This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Tara DiMaioDr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Blueprint for cell-based seafood scale-up brings us one step closer to truly sustainable seafood
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
Alt-meat trounces animal meat’s massive inefficiencies
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.
Trading land for lab: Cultivating clean meat
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
This lab-on-a-chip could lower the cost of cell-based meat
Tara DiMaioGFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Merck KGaA wants to accelerate your cell-based meat startup
Olivia JeffersonIs 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!
Growth factor research is key to making cell-based meat affordable
Tara DiMaioGFI 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.
UPSIDE Foods’ Dr. Jessica Joslin is creating the future of food, one assay at a time
Waverly EichhorstDr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
It’s a Perfect Day. Cellular ag brings us animal-free ice cream.
Mary AllenCowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.
