How to explain cultivated meat to U.S. consumers
GFI surveyed 3,500 U.S. consumers to discover how strategic messaging can grow consumer understanding of and interest in cultivated meat.
Report
Illinois Alternative Protein Innovation Task Force Final Report
The first-in-the-nation Task Force, established in 2023, explored how the state can become a national hub for plant-based, fermentation-derived, and cultivated proteins.
How health perceptions shape plant-based meat choices
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
Amino acid cost and supply chain analysis for cultivated meat
This white paper explores how to make amino acids affordable for cultivated meat, offering research and supply chain paths for industry growth.
Research priorities for plant-based and fermentation-enabled protein ingredients
This joint report from GFI and FFAR identifies funding priorities and research opportunities for protein ingredient optimization.
Cell growth modeling review for cultivated meat production
This report reviews cell growth modeling for cultivated meat, identifying critical data gaps and offering recommendations to improve techno-economic models for scalable, cost-effective production.
Plant-based and fermentation-enabled innovations for egg substitutes
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Techno-economic insights on fermentation ingredients
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
Insights and opportunities in whole-cut meat alternatives
Dive into a category overview and insights for plant-based and fermentation-enabled steaks, filets, chicken breasts, and other whole-cut products.
Retail point-of-purchase motivators for plant-based foods
Explore tactics to increase consumers’ purchase intent for plant-based products at retail, optimal category descriptors for plant-based food, and more.
