Characterizing bean proteins
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Industry
Muscle-like structures from pulse proteins
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Microstructure engineering
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
Optimizing media for chicken cells
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
Making muscle cells
Learn about Dr. Ori Bar-Nur’s research to convert bovine and porcine fibroblasts into proliferative myogenic progenitor cells at ETH Zurich.
Machine learning for fish growth media
Learn about Dr. Reza Ovissipour’s research using machine learning to optimize growth media for fish cells at Virginia Tech.
Plant-based egg alternatives: Optimizing for functional properties and applications
Liz Specht, Ph.D.Learn about considerations for developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
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Research funding database
James Dale, Ph.D.GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.
Advancing solutions for alternative proteins
Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.
Myosatellite lines from Atlantic salmon
Through the GFI grant program, the Kaplan lab is developing myosatellite lines for cultivated Atlantic salmon at Tufts University
