Plant-based meat manufacturing capacity and pathways for expansion
The analysis quantifies the existing global plant-based meat manufacturing landscape and evaluates pathways for expanding capacity to meet future demand.
Technical paper
Plant-based meat: Anticipating 2030 production requirements
Blake Byrne Liz Specht, Ph.D. Ryan Dowdy, Ph.D. Zak WestonIn this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
Plant-based egg alternatives: Optimizing for functional properties and applications
Liz Specht, Ph.D.Learn about considerations fo developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
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Aggregating data for alternative seafood
Claire Bomkamp, Ph.D.Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
Precision fermentation and cellular agriculture
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Formulating with animal-free ingredients
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Analyzing cell culture medium costs
Liz Specht, Ph.D.This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Consumer insights
Understand consumers, demographics, adoption, motivations, category descriptors, and opportunities for future research in alternative proteins.
Plant Protein Primer
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
