
Formulating with animal-free ingredients
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
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Oleaginous yeast can convert sugars into fats that impart flavor and mouthfeel to alternative proteins, and they can accumulate lipids within their cell bodies to inhibit oxidation. New research on lipid encapsulation in yeast should investigate the efficacy of yeast species for the accumulation and storage of lipids—including lipids with the same profile as animal lipids.
Prolonging continuous cultivation of filamentous fungi by suppressing hyper-branching to improve texture and boost production efficiency.
Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.
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This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.