Plant-based scaffolds
GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison
Industry
Seafood cell lines
Learn about Dr. Kevan Main and Dr. Cathy Walsh’s work at Mote Marine Laboratory to develop cell lines and methodology for cultivated seafood.
The Frozen Farmyard repository
Learn about Dr. Gareth Sullivan’s work to develop a “frozen farmyard” cell line repository for cultivated meat.
Texturizing seaweed proteins
Learn about Dr. Yoav Livney’s work at The Technion - Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
Formulating media with macromolecular crowding
Learn about Dr. Connon and Dr. Gouveia’s work at Newcastle University, UK to formulate growth media for cultivated meat with macromolecular crowding.
Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Good Food Retail Report
Emma IgnaszewskiLearn plant-based sales strategies and see how the top 15 U.S. grocery retailers rate on their plant-based assortment, merchandising, and marketing.
Collaborative Researcher Directory
Amy HuangUse this directory to find scientific collaborators in the alternative protein field.
State of the Industry: Plant-based meat, seafood, eggs, dairy, and ingredients
This report details the commercial landscape, sales, investments, innovation trends, and regulatory developments in the plant-based meat, seafood, egg, dairy, and ingredients industry.
Top eight alternative protein trends to watch in 2021
Emma IgnaszewskiGFI's team of experts highlights eight top industry and product innovation trends in the alternative protein sector to watch for in 2021.
