Cultivated meat: A growing nomenclature consensus
Bruce FriedrichGFI Founder and CEO Bruce Friedrich explores the increased sector alignment around the preferred category name for meat produced through cellular agriculture.
Science
Preliminary review of technical assumptions within the Humbird analysis
GFI scientists expand on the limitations of single studies for assessing the full range of technological possibilities
Statement addressing TEA analyses
Techno-economic models are fundamental tools for exploring and prioritizing areas that warrant further research.
GFI awards $5 million to boost research into alternative proteins — a powerful and scalable climate solution
Austin ClowesGFI’s Competitive Research Grant program provides catalytic seed funding to accelerate alternative protein R&D and unlock the climate benefits on offer. But serious public investment is critical to achieving a net-zero, climate-resilient world.
Scientists awarded $5 million to boost research into alternative meats — a powerful and scalable climate solution
Despite booming commercial interest in alternative meat and the huge climate mitigation potential it offers, funding for academic research lags; GFI’s grant program is designed to address this shortfall and key scientific bottlenecks.
Novel methods for long-chain omega-3 fatty acid production
As the alternative seafood industry scales up, a low-cost and abundant source of long-chain omega-3 polyunsaturated fatty acids will become necessary. Several means of producing these compounds have been investigated and commercialized, but additional innovation is needed to build a robust and scalable supply chain. Methods that would benefit from additional research include precision fermentation and cell-free systems.
Preventing oxidation of omega-3 fatty acids before and after addition to alternative seafood products
Deeper fundamental knowledge of the causes and prevention of oxidation of omega-3 fatty acids before, during, and after addition to alternative seafood products is needed to improve their nutritional and organoleptic properties. While several approaches to prevent oxidation of unsaturated lipids in conventional seafood products have been developed, antioxidation methods must be tailored to the formulations and processing of alternative seafood products, or perhaps new methods must be developed altogether.
- Academics
- Bioprocess design
- Crop development
- Cultivated
- End product formulation & manufacturing
- End Products
- Fermentation
- Host strain development
- Industry
- Industry
- Ingredient optimization
- Investment
- Investors
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood
- Startups
- Target molecule selection
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.
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!
