SWIM: Advancing the science of cultivated crustaceans
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event on October 20th featuring the latest science advancing cultivated crustaceans.
Science
Bruce joins Lovett or Leave it
Bruce Friedrich of the Good Food Institute joins Jon Lovett's podcast to talk about meat without the downsides.
Corporate Engagement support
We work with the private sector to drive investment, innovation, and scalability to accelerate the alternative protein supply chain. Here’s how we can support you!
Understanding uptake and interconversion of omega-3 fatty acids by cultivated fish cells
Although fish are one of the best dietary sources of long-chain omega-3 fatty acids (FAs), these compounds are mostly bioaccumulated from a fish’s diet rather than synthesized de novo. Consistent with this, studies have found evidence of reduced omega-3 content in fish as a result of replacing fish-based feed with plant-based feed. Therefore, for cultivated fish to compete with conventionally-produced products, it will be necessary to identify cost-effective strategies for increasing the content of nutritionally-important omega-3 FAs in cultivated fish.
VWS Pathfinder competition
Announcing the return of VWS Pathfinder on Oct 27th, the world’s only women founder summit and pitch competition dedicated to animal-free innovation.
The case for beans: Alternative Brazilian proteins for plant-based meats
Join Dr. Caroline Mellinger, Researcher at Embrapa, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based meat production.
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.
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.
