The UFMG Alt Protein Project is introducing innovative alt protein solutions to diverse audiences across Brazil, from faculty researchers to eager middle schoolers.
Join Dr. Lutz Grossmann from the University of Massachusetts Amherst as he explores how hydrogen fermentation, powered by electricity, can yield rich, edible protein biomass without the need for agricultural inputs.
Join GFI's Adam Leman, Ph.D., for a free webinar discussing the opportunities and benefits of fermentation.
Discover the key scale-up and bioprocessing takeaways from a comprehensive survey of 30 cultivated meat companies and suppliers at our webinar on March 20th.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th.
Learn about Dr. Kevan Main and Dr. Cathy Walsh’s work at Mote Marine Laboratory to develop cell lines and methodology for cultivated seafood.
Learn about Dr. Gareth Sullivan’s work to develop a “frozen farmyard” cell line repository for cultivated meat.
Cultivated meat—a transformative technology in its earliest days—is one of several solutions needed to sustainably feed a population nearing 10 billion.
GFI’s Bianca Datta comments on the study that found microplastics in most proteins.
