
Identifying pea protein off flavors
Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.
Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.
Learn about Dr. Marianne Ellis’s work at University of Bath to reduce the cost of bioreactors for cultivated meat production.
Learn about GFI grantee Dr. Sara Oliveira’s work 3D bioprinting scaffolds for cultivated meat the International Iberian Nanotechnology Laboratory in Portugal.
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.