Southern flounder muscle cell line
Years active: 2025This project will develop a southern flounder muscle cell line for cultivated seafood, optimized for suspension culture and serum-free media.
Science
Removing metabolites for high-density cell growth
Years active: 2025This project will engineer a cow cell line that does not produce lactate and ammonia, the main growth inhibitory compounds produced by animal cells.
Plug-and-play cell engineering
Years active: 2025This project creates a new engineering system to add useful genes to cow cells, enabling cheaper, large-scale cultivated meat production.
On-chip lobster cell immortalization
Years active: 2025This project uses microfluidic chips and chaotic bioprinting to develop cell lines for safe, cruelty-free, and sustainable cultivated lobster meat.
Enhanced scalable bovine cell line
Years active: 2025This project combines a naturally muscle-enhancing bovine cell line with an engineered growth switch to make cultivated meat scalable and affordable.
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Scalable, accessible bovine fat cells
Years active: 2025This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
Most Agree Fungi-Based Food Is A Greener, Meat-Like Protein
GFI's Lucas Eastham shared insights on consumer familiarity with fungi as food and the environmental benefits of mycoprotein.
