Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
Fermentation
RethinkX predicts transformation of meat industry within decades
Liz Specht, Ph.D.A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
A big role for tiny organisms in the future of protein
Sophie TroykaIn addition to plant and cell-based sources, microscopic organisms may play a big role in shaping a healthier, more sustainable future of protein.
Ending the age of animal cruelty
GFI’s Bruce Friedrich discusses the coming transformation of meat production with Vox’s Ezra Klein.
