Fish cell cultures
Join our next Seafood Webinar and Informal Mixer (SWIM) event on March 18th to hear from three experts in finfish cell culture about how they are applying learnings from their previous research to cultivated seafood.
Science
Deep dive: Plant-based meat crop development
This explainer dives into the composition and properties of plant proteins, desirable ingredients for plant-based meat, and crop sources for these ingredients. Learn how advances in crop genetics benefit plant-based products in scale, cost, and organoleptic properties.
Year in Review 2021
Heather MountIn 2021, GFI released life cycle and techno-economic assessments for cultivated meat and elevated alternative proteins as a global climate solution at the UN Food Systems Summit and COP26.
Deep dive: Plant-based meat end product formulation and manufacturing
This explainer focuses on crop-derived macromolecular ingredients, their applications in plant-based formulations, and protein texturization techniques.
The Future of Protein Production Summit
The must-attend virtual event for any company involved in making the global food system more sustainable, kind, and fair for the planet, people, and animals.
Deep dive: Plant-based meat ingredient optimization
This explainer surveys fractionation for extracting raw ingredients from crops, fractionation byproducts, and protein modification methods.
Reducing cell culture media cost
Learn about Dr. Burridge’s research to produce low-cost animal skeletal muscle cells at Northwestern University.
Cultured meat advances toward the market
GFI's Claire Bomkamp speaks to The Scientist about the science behind cultivated meat, and its exciting potential.
The alt protein student resource hub
Use this repository of helpful tools, templates, tips, and tricks to turn your university into an engine for alternative protein innovation.
Building alternative protein courses and majors
Amy HuangThis guide lays out the steps to build alternative protein courses and majors at your university.
