Electrospinning plant protein fibers
Learn about Dr. Fabiana Perrechil Bonsanto’s research at Federal University of São Paulo (UNIFESP) to create whole cuts of plant-based meat from electrospinning.
Science
Controlling texture of filamentous fungi
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Biomanufacturing scaffold-free cultivated meat
Learn about Dr. Yuguo Lei’s research to develop an integrated solution for biomanufacturing large-volume cultivated meat at Penn State.
Differentiation and cell lines for cultivated carp
Learn about Dr. Mukunda Goswami’s research to develop cell lines from carp and characterize their differentiation at the Indian Council of Agricultural Research.
Hybrid scaffolds for cultivated chicken
Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG).
Assembling organoids into meat
Learn about Dr. Iftach Nachman’s research to assemble skeletal muscle organoid building blocks into thick whole-cuts at Tel Aviv University.
Cultivated meat media and growth factor trends
GFI and TurtleTree Scientific have partnered to distill a snapshot of current cultivated meat industry progress and needs, with an eye toward future demands and cost reduction prospects, based on the results of a 2020 survey sent to industry suppliers and manufacturers.
Student leaders are blazing the trail for a better food future
Amy HuangStudents are the backbone of our future food system. Strong education and training programs are needed to grow the next crop of alternative protein talent.
Feeding Spaceship Earth
Ryan Dowdy, Ph.D.As the world inches closer to 2050, the deadline to meet net-zero emissions, the alternative protein industry needs scientists and students to help decarbonize and future-proof the global food system.
Alternative protein networking mixer
Join GFI for a night of mingling and reconnecting with the GFIdeas community at Fifty Years HQ in San Francisco. Meet up with entrepreneurs, investors, scientists, and alt. protein experts who are transforming the food system, including GFI's founder and CEO, Bruce Friedrich. We can't wait to see you IRL!
