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.
Science
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Alternative protein career portal
Learn how to make a career and find open positions in the exciting field of alternative proteins.
Ask GFI: Careers in alternative proteins
Join the GFI team every quarter to learn about career opportunities in the alternative protein industry.
Massive open online course
Enroll in GFI’s open-access online course to learn about the science of plant-based and cultivated meat.
Fat production & encapsulation within oleaginous yeast
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.
Suppressing hyper-branching of filamentous fungi
Prolonging continuous cultivation of filamentous fungi by suppressing hyper-branching to improve texture and boost production efficiency.
Uptake and biosynthesis of fat in cultivated meat cells
Determining which lipids muscle and fat cells are capable of producing and absorbing directly from cell culture media.
Join our Collaborative Researcher Directory
Amy HuangJoin this directory to share your research in alternative protein, publicize collaboration opportunities, and identify potential partners.
Analyzing cell culture medium costs
Liz Specht, Ph.D.This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.