Our ocean is threatened. Alternative seafood is one solution.
Jen LamyLearn how GFI and partners are scaling the science that we need around plant-based, cultivated, and fermentation-derived seafood to improve our oceans' health.
Science
Cellular agriculture: End of the year summit 2021
ellAgri. With keynotes and panel sessions, this virtual summit brings together global cellular agriculture leaders and experts from around the world!
Semi-continuous bioprocess for whole cut cultivated meat using simultaneous perfusion and stretch
Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be incorporated into a semi-continuous bioprocess in which a piece of tissue is expanded over time and portions of the tissue periodically harvested. The large amount of meat produced could offset the high initial cost of fabricating a construct capable of continuous growth.
Incorporating omega-3s into cultivated seafood
Cultivated seafood will need to be supplemented with long-chain omega-3 polyunsaturated fatty acids to be nutritionally equivalent or superior to conventional seafood. However, how these compounds can best be incorporated has not been determined, and there are several potentially-viable strategies. Further research is needed to determine which strategies are most cost-effective and scalable and whether there are appreciable differences between methods in the quality of the final product.
Meat the Future: Behind the Scenes of the Next Agricultural Revolution
Tune in for a live conversation with Uma Valeti and Meat the Future Director Liz Marshall. Joining them will be Po Bronson, Managing Director of SOSV’s IndieBio, the startup program where Upside Foods produced the first-ever cultured meatball in 2016.
Characterization of cultivated mackerel muscle cells
Join Michael Saad, a Ph.D. Candidate at Tufts University, as he outlines the benefits and challenges of cellular aquaculture and delves into the details behind the characterization of primary mackerel muscle cells.
Plant-based meat: Anticipating 2030 production requirements
Blake Byrne Liz Specht, Ph.D. Ryan Dowdy, Ph.D. Zak WestonIn this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
GFI summary of the CE Delft TEA Corrigendum
GFI's overview of CE Delft's TEA Corrigendum, which corrects an error in the initial report and re-analyzes cost projections.
Ask GFI: Alt. Protein Careers
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
Impossible Foods and Beyond Meat made fake burgers cool. These startups want to do the same for fake fish
Impossible and Beyond Meat succeeded in garnering consumer interest in plant-based meats, especially amongst a growing base of flexitarians. Now a new crop of startups is focused on doing the same for plant-based seafood.
