VWS Pathfinder competition
Announcing the return of VWS Pathfinder on Oct 27th, the world’s only women founder summit and pitch competition dedicated to animal-free innovation.
Science
The case for beans: Alternative Brazilian proteins for plant-based meats
Join Dr. Caroline Mellinger, Researcher at Embrapa, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based meat production.
Electrospinning plant protein fibers
Learn about Dr. Fabiana Perrechil Bonsanto’s research at Federal University of São Paulo (UNIFESP) to create whole cuts of plant-based meat from electrospinning.
Controlling texture of filamentous fungi
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Biomanufacturing scaffold-free cultivated meat
Learn about Dr. Yuguo Lei’s research to develop an integrated solution for biomanufacturing large-volume cultivated meat at Penn State.
Differentiation and cell lines for cultivated carp
Learn about Dr. Mukunda Goswami’s research to develop cell lines from carp and characterize their differentiation at the Indian Council of Agricultural Research.
Hybrid scaffolds for cultivated chicken
Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG).
Assembling organoids into meat
Learn about Dr. Iftach Nachman’s research to assemble skeletal muscle organoid building blocks into thick whole-cuts at Tel Aviv University.
Cultivated meat media and growth factor trends
GFI and TurtleTree Scientific have partnered to distill a snapshot of current cultivated meat industry progress and needs, with an eye toward future demands and cost reduction prospects, based on the results of a 2020 survey sent to industry suppliers and manufacturers.
Student leaders are blazing the trail for a better food future
Amy HuangStudents are the backbone of our future food system. Strong education and training programs are needed to grow the next crop of alternative protein talent.
