GFI CEO & founder Bruce Friedrich talks to The San Francisco Chronicle about California's historic $5 million investment in cultivated meat research.
GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
GFI's Dr. Elliot Swartz discusses the environmental footprint of alternative meat.
GFI's Dr. Liz Specht discusses the efficiencies and benefits of single-cell suspension in cultivated beef.
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers in this promising field.
Alternative proteins are produced from plants or animal cells, or by way of fermentation. They are designed to taste the same as or better than conventional animal products while costing the same or less. Alternative proteins require fewer inputs, use less land, and generate fewer negative externalities than conventional proteins.
This guide will help you jumpstart your new student group, build leadership skills, maximize your impact, and keep your group operating effectively.
Join Dr. Priera Panescu and Dr. Alejandro Marangoni to learn how the emerging field of alternative proteins is creating cutting-edge career and research opportunities for scientists focused on fats and oils.
Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, to learn about his research using press cakes from sunflower and rapeseed in the development of meat analogs.
