Texturizing seaweed proteins
Learn about Dr. Yoav Livney’s work at The Technion - Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
Science
Formulating media with macromolecular crowding
Learn about Dr. Connon and Dr. Gouveia’s work at Newcastle University, UK to formulate growth media for cultivated meat with macromolecular crowding.
Lowering the cost of growth factors
Learn about Dr. Peter Stogios’ research engineering improved and lower-cost growth factors for cultivated meat at University of Toronto.
Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Collaborative Researcher Directory
Amy HuangUse this directory to find scientific collaborators in the alternative protein field.
Student resource guide
This guide will help you steer through the exciting world of alternative proteins.
About
The Good Food Institute is a nonprofit think tank advancing alternative proteins to make the global food system better for the planet, people, and animals.
GFI’s top 20 moments for alternative proteins in 2020
Susan Halteman Victoria WheelerAll around the world, 2020 was a remarkable year for alternative proteins.
Your first lab-grown burger is coming soon—and it’ll be “blended”
Learn why combining plant-based and cultivated meat could be the key to making cultivated meat affordable more quickly.
Integrating sensors into bioreactors
GFI grantees Dr. Ivana Gadjanski and Dr. Vasa Radonic are integrating sensors into bioreactors for cultivated meat production.
