GFI and Tufts University accelerate progress with new open-access cultivated meat cell lines and culture media formulations that can save researchers time and money.
Join GFI’s Adam Leman for a look at how next-gen protein technologies—from precision fermentation to cultivated meat—are reshaping the future of sustainable food.
Join us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation.
Join GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation.
GFI’s Jeremy Eltz and Janie Butler are heading to Tuskegee to lead a dynamic workshop at the Professional Agricultural Workers Conference.
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
Our guide offers practical advice to overcoming common technical challenges, based on survey results and interviews with industry and academic researchers.
This report reviews cell growth modeling for cultivated meat, identifying critical data gaps and offering recommendations to improve techno-economic models for scalable, cost-effective production.
In an unprecedented move by a nonprofit, the Good Food Institute acquired cell lines and growth media developed by SCiFi Foods, and granted them to Tufts University to be made available for public use. The move marks the first cultivated-meat suspension cell lines to become available for industry and academic researchers around the world.
GFI has acquired multiple bovine cell lines and media formulations previously developed by the company SCiFi Foods.
