There is a limited number of edible non-animal scaffold materials that are naturally adhesive for use in cultivated meat production. Identifying a larger and more diverse set of these materials, which tend to be inexpensive and accessible, and characterizing their industrial scalability, environmental impact, and effects on food properties supports progress towards cultivated meat price parity.
A lack of publicly-available cell lines from relevant species and cell types continues to be a challenge for the field of cultivated seafood. Addressing this challenge will require further investigation into the basic biology of aquatic species, development of optimized cell isolation procedures, and sharing of cell lines via existing and new repositories.
There has been little publicly announced R&D and commercial effort to develop cultivated, fermentation-derived, or hybrid surimi. Compared to other meat products, surimi is likely to be by far one of the easiest to replicate well.
Create a roadmap for your alternative fat strategy by weighing the potential of different alternative fats in various end products, including meat analogues, dairy, and seafood.
Dr. Priera Panescu Scott and Dr. Faraz Harsini speak on cultivated fat’s role in plant-based meat.
The mission of the Terasaki Institute Innovation Summit is to invent and foster practical solutions that restore or enhance individuals' health.
Join GFI's Dr. Elliot Swartz on March 12th for an insightful exploration of the cost drivers of cultivated meat production.
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.
