Their fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
Check out our 2019 RFP and consider whether you or someone you know should apply for up to $300,000 in research funding. The deadline for Phase 1 proposal submission is October 28, 2019.
GFI competitive grant recipient Dr. Jian Li is figuring out how to make plant-based proteins with no beany off-flavors. His work will serve as a blueprint for entrepreneurs around the world working with plant proteins.
This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
In a new piece for Wired, GFI's Dr. Liz Specht explains two major but rarely discussed challenges with current meat production—and how plant- and cell-based meat can solve them.
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.