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.
Dr. 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.
Cowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.
Hear GFI executive director Bruce Friedrich explain why it’s critical that we modernize meat production in order to mitigate climate change.
Investors from Spark Captial, Khosla Ventures, Fifty Years, and Tyson Ventures talk about the future of food technology at the Good Food Conference.
GFI's competitive grant program is funding open-access research focused on critical technical barriers with an eye toward large-scale, low-cost cell-based meat production. Explore how these six research projects address the challenges of cost and scale.
New Age Meats co-founder and CSO shares her journey from PhD program to founding a cell-based meat startup.
GFI President and Founder Bruce Friedrich explains how new forms of meat production can help address some of the greatest global challenges of our time.
Get a taste of the Good Food Conference. Watch the founders of UPSIDE Foods, JUST, BlueNalu, and Fork & Goode discuss their journeys in the cell-based meat industry and how the field will grow in years to come.
