Join GFI grantee Dr. Alejandro Marangoni to learn about his novel high-protein plant-based cheese made from waxy starch, plant-protein isolate, and coconut oil. This sustainable alternative made with simple ingredients exhibits melt and stretch properties 2-3 times greater than those observed for commercial plant-based cheeses.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 28th.
Get a behind-the-scenes look at GFI’s 2023 impact and plans. Together, we’re building a more sustainable, secure, and just food future.
GFI's Emma Ignaszewski's expertise is included in this Grist piece which found that replacing half of the world's meat and milk consumption with plant-based alternatives could effectively halt deforestation associated with animal agriculture and make a significant dent in agricultural GHG emissions.
Food Technology Magazine features GFI's Dr. Elliot Swartz on the strides the cultivated meat industry has made to cater to consumers.
NPR's 1A podcast interviewed Dr. Liz Specht on the long-term benefits and science behind cultivated meat.
GFI's Bruce Friedrich unpacks the positive impact that alternative proteins can have on tackling the climate crisis, public health, and nature restoration.
GFI's Bruce Friedrich is interviewed by Andy Jarvis from the Bezos Earth Fund, as they both unpack the outsized positive impact that alternative proteins can have not only on tackling the climate crisis, but also our health, animal well-being and nature restoration.
Wall Street Journal consulted GFI's scientists Dr. Elliot Swartz and Dr. Claire Bomkamp on this visualization explainer on cultivated meat. GFI's Emma Ignaszewski is also quoted.
