Turning mushrooms into fish
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Industry
Former MoveOn head, coalition builder, and expert strategist Ilya Sheyman joins GFI as president
Ilya Sheyman will join GFI as President on February 22, to lead all aspects of GFI-U.S.’s programmatic and administrative operations.
Community directory
The GFIdeas community directory offers entrepreneurs, scientists, investors, students, and experts a way to connect through monthly seminars, a Slack group, and access to contact information.
Tissue-engineering whole-cut chicken
Learn about Dr. Vivian Feddern’s research to tissue-engineer whole-cut chicken at Embrapa.
Algae scaffolds for cultivated fish
Learn about Dr. Frederico Ferreira’s research to develop scaffolds for cultivated fish from algae and plant materials at University of Lisbon.
Melt-spinning marbled meat
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Self-aggregating proteins
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
Making fibrous cultivated meat
Learn about Dr. Mohamadmahdi Samandari’s research to integrate intramuscular fat and textural fibers into cultivated meat at University of Connecticut.
Demand for plant-based meat is growing. We must ensure our supply chain can keep up.
Blake Byrne Ryan Dowdy, Ph.D.How do we strengthen ingredient and manufacturing capacity for plant-based meat in order to meet demand? GFI’s new report explores the future of this sector.
Fermentation-Enabled Alternative Protein Innovation Summit
Hear from key decision-makers from biotech & food tech, multinational consumer packaged goods, independent food brands, and ingredient suppliers, looking to up-scale and commercialize fermentation-enabled alternative proteins.
