Making fibrous cultivated meat
Years active: 2021Learn about Dr. Mohamadmahdi Samandari’s research to integrate intramuscular fat and textural fibers into cultivated meat at University of Connecticut.
Science
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
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
Where cultivated meat can be sold
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
Can Lab-Grown Meat Replace Real Meat?
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.
Earth Precision Agriculture Conference 2026
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
African Food Research Conference 2026
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.
The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
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.
