The National Science Foundation awarded a $3.55 million grant to a team of researchers at UC Davis for open-access cultivated meat research—a landmark investment from the U.S. government.
Ignore the naysayers, explains GFI's Bruce Friedrich. For anyone who cares about the footprint of industrial animal agriculture, we should applaud KFC’s plant-based and cultivated meat plans.
GFI has awarded a two-year grant to a research project aimed at developing a high-quality, serum-free fish cell culture media—a critical step to bring cultivated seafood to market.
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
To seed the next generation of alternative protein innovation, we need more open-access research. That's why, thanks to our generous donors, GFI is releasing two new funding opportunities for scientific research on alternative proteins.
As the leaders of tomorrow, students are uniquely positioned to help build a better food system. That's why GFI launched the Alt. Protein Project.
A new Stanford School of Medicine study on the effects of plant-based meat compared to animal-based meat shows nutrition benefits for plant-based meat.
Dr. Elliot Swartz explains the basics of cultivated meat and lays out why this new form of meat production is a crucial innovation.
GFI Brazil partnered with Federal University of Paraná to offer a postgraduate course focusing on cultivated meat—a key step to building a pipeline of skilled professionals for the alternative protein sector both in Brazil and abroad.
GFI's Bruce Friedrich spells out that among the many steps we could take to lower the risk of the next pandemic, perhaps the most effective would be to stop farming animals for meat.