Enhanced scalable bovine cell line
Years active: 2025This project combines a naturally muscle-enhancing bovine cell line with an engineered growth switch to make cultivated meat scalable and affordable.
Science
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Scalable, accessible bovine fat cells
Years active: 2025This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
Train the trainer: high school educator program
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
The Science of Alt Protein: Nature and nurture—Cell lines and media
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
Feeding the future without feeding risk
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
