The Frozen Farmyard: A cell line repository
Years active: 2019, 2020, 2021Learn about Dr. Gareth Sullivan’s work to develop a “frozen farmyard” cell line repository for cultivated meat.
Science
Response on the state of cultivated meat innovation
Cultivated meat—a transformative technology in its earliest days—is one of several solutions needed to sustainably feed a population nearing 10 billion.
Which proteins contain the most microplastics?
GFI’s Bianca Datta comments on the study that found microplastics in most proteins.
Women and the vital role they play in revolutionizing alternative proteins
Chelsea Montes de OcaMeet four women paving the way for innovations in alternative protein science.
Cultivated meat image library submission form
Contribute delicious images of cultivated meat to our library. Your licensed CC-BY photos of cultivated meat help generate accurate, appealing press coverage.
Macroalgae and Maillard-derived seafood flavor
Years active: 2022This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.
Enzymatic treatment of hemp ingredient
Years active: 2022Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Enzymatic reactive pea protein extrusion
Years active: 2022Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify hydrolyzed pea proteins for improved texturization capacity and bioavailability.
Antioxidants in oil-in-protein matrix
Years active: 2022This project investigates dynamic antioxidant combination behaviors in plant-based fat tissue. Antioxidants with different mechanisms and polarities will be combined in oil or protein gel phases in different-sized particles to demonstrate interaction effects and evaluate lipid oxidation.
Reproducing salmon aroma
Years active: 2022This project aims to determine the key molecules that contribute to cooked salmon’s odor and flavor and recreate these with optimal plant, fungal, and algal oils. The proposed solutions’ oxidative stability will be determined and possibilities for shelf-life extension provided.
