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.
Science
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.
Stimulating alternative protein research at your university
Amy HuangThis guide will give you the skills and tools to kickstart alternative protein research at your university.
Cultivated meat science and product development
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated meat industry.
