The Alt Protein Project welcomes 15 new student groups
Hanna BarlowFifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
Fifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
GFI senior principal scientist Elliot Swartz was a featured guest on Firstpost, where he discussed the benefits of cultivated meat and its potential for scale and widespread adoption.
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
GFI is proud to support the African Food Research Conference 2026, a two-day virtual event organized by the Centre for African Food Research and Innovation.
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Learn how the process-driven co-structuring of plant, cellular, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives.
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.