Sustainable proteins from agave bagasse fermentation
Years active: 2023This project proposes a two-stage process using agave bagasse and tortilla industry effluents to produce single-cell proteins through fermentation processes.
This project proposes a two-stage process using agave bagasse and tortilla industry effluents to produce single-cell proteins through fermentation processes.
This project will develop new tools and knowledge on optimized, scalable, and sustainable fermentation-derived protein based on low-cost, food-grade carbon sourced from waste.
Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
This is a resource hub for anyone interested in plant-based meat, cultivated meat, and fermentation.
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
How an engineer and a food scientist built practical skills through experiential learning opportunities.
Learn about the people and partnerships growing the future of food from the ground up in our Year in Review.
Discover GFI research grant recipients breaking boundaries and spearheading global alternative protein innovation.
The combination of flow cytometry—which allows single cell analysis and sorting—with Raman spectroscopy—which allows crude biochemical analysis of cells—can be used to develop new strains of microorganisms with enriched protein, fat, or iron compounds.