The future of food: are there some things we shouldn’t eat?
Listen to GFI's Dr. Liz Specht talk about the future of food on The Economist podcast The World Ahead.
Science
The State of the Science on Alternative Proteins: January through April, 2022
Liz Specht, Ph.D.A new resource series covering alt protein technology and developments in the broader scientific ecosystem
Generating awareness about alternative proteins
Christina AguilaIn our guide, you’ll learn about the steps needed to raise awareness and excitement about alternative proteins throughout your university.
Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture
To date, no robust environmental assessments have been conducted to compare alternative seafood to its conventional counterparts. An open-access, quantitative analysis of the relative environmental impacts of alternative seafood will help garner support for the industry from policymakers, nonprofit organizations, consumers, investors, foodservice outlets, and retailers.
Plant-based scaffolds to improve cultivated meat nutrition
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from coconut water is a particularly promising scaffold material with its FDA approval status and beneficial nutritional and cell adhesion properties.
Anuga FoodTec
As the leading global trade fair, Anuga FoodTec is the most important source of impetus for the international food and beverage industry.
Low-cost growth factors for serum-free media
Join Dr. Peter Stogios, Senior Research Associate at Biozone, University of Toronto, to learn how he and his team dramatically reduced the costs of growth factors for cultivated meat production.
Removing the animals from lab-grown meat
GFI's Elliot Swartz explores the progress scientists have made in cultivating meat directly from the cell without the need for animals, specifically animal-derived serum for cell growth.
Meat grown from fungus? It could save the world’s forests.
GFI's Dr. Liz Specht explains how eating meat made from microbes could stave off half the world’s deforestation — but at a certain point, the land-saving effect is diminished.
Material Innovation Initiative Conference
The Material Innovation Conference aims to advance the next-gen materials industry by providing vital expertise and bringing together all key players along the innovation path from concept to commercialization.
