Liz Specht is shaping the next generation of meat alternatives
Scientists, investors, and entrepreneurs want in on the meat-free revolution. Specht has been there to guide them — and accelerate the whole field.
Science
The Science of Alt Protein: Modification and application of mung bean & yellow pea in plant-based foods
What are the applications of mung bean and yellow pea in plant-based foods? Join us for our next Science of Alt Protein seminar where Miek Schlangen, M.Sc., of Wageningen University, will review the extraction of mung bean and yellow pea into protein-rich fractions using dry fractionation.
FoodNavigator webinar: Discover 3 Versatile Ways to Create Plant-Based Offerings with Superior Meat-Like Texture and Functionality
Consumers are seeking plant-based meat applications that have the health benefits of plant proteins, with the texture and functionality of traditional meat applications. Find out more about emerging market trends, data-driven consumer insights, and innovative solutions for creating plant-based offerings that will delight consumers.
FoodNavigator USA: Futureproofing the Food System Digital Summit
The western diet – and the food system that underpins it – is becoming increasingly unsustainable, for the health of humans and the planet. So how do we futureproof the food system to deliver healthier, more sustainable products that nourish our bodies without destroying the environment?
Growing the Good Food Future: A global road trip
At this event, members of GFI’s global team share how we’re accelerating a more sustainable and just future of food around the world.
Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to introduce cost-competitive versions of cultivated meat to the market while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate consumer acceptance, but more research is needed to identify the optimal ratios between plant-based and cultivated ingredients to increase nutrition without compromising flavor.
Cultivating a future where antibiotics still work
Claire Bomkamp, Ph.D. Eileen McNamaraLearn why GFI expects the future of cultivated meat to be largely antibiotic-free, and what that means for global health.
Cost-effective sterility controls for cultivated meat
Meticulous attention to sterility controls throughout cultivated meat production is essential to optimize food safety, but the cost of biopharmaceutical-based sterility—the current standard for cell-based processes—is incongruent with large-scale food production. Research to identify alternative sterility processes with lower costs is needed for cultivated meat to scale successfully.
Liz Specht is shaping the next generation of meat alternatives
GFI's Liz Specht featured on Vox’s inaugural “Future Perfect 50” list!
Cultured Meat Symposium 2022
Industry leaders discuss the role of cultivated meat technology and the future of meat, poultry, and seafood.
