Tiny organisms, huge potential
GFI director of science and technology Liz Specht explores how microbes can help us make alternative proteins in the December 2020 issue of IFT's Food Technology.
Science
GFI’s new university course is forging the next generation of alternative protein researchers
Tom Ben-AryeGFI Israel is expanding its course on alternative proteins to three universities—a critical step to empowering the next generation of alternative protein researchers.
Cultured Meat Symposium: Policy and regulation
Dr. Elliot Swartz maps the key safety considerations, risk assessments, and testing recommendations for cultivated meat manufacturing.
I’ve not eaten KFC since the 80s. Its plant-based chicken nuggets will change that
Ignore the naysayers, explains GFI's Bruce Friedrich. For anyone who cares about the footprint of industrial animal agriculture, we should applaud KFC’s plant-based and cultivated meat plans.
GFI awards grant for crucial fish cell culture media research
Claire Bomkamp, Ph.D.GFI has awarded a two-year grant to a research project aimed at developing a high-quality, serum-free fish cell culture media—a critical step to bring cultivated seafood to market.
Microbes, the third pillar in the alternative protein industry
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
GFI research grant program adds new funding opportunities
Austin ClowesTo seed the next generation of alternative protein innovation, we need more open-access research. That's why, thanks to our generous donors, GFI is releasing two new funding opportunities for scientific research on alternative proteins.
Students will lead the alternative protein revolution. GFI’s Alt Protein Project is here to help.
Amy Huang Annie OsbornAs the leaders of tomorrow, students are uniquely positioned to help build a better food system. That's why GFI launched the Alt Protein Project.
Is the future cultivated meat?
Dr. Elliot Swartz explains the basics of cultivated meat and lays out why this new form of meat production is a crucial innovation.
GFI Brazil partners with Federal University of Paraná to create first cultivated meat course
Bruna Corsato Vinícius GallonGFI Brazil partnered with Federal University of Paraná to offer a postgraduate course focusing on cultivated meat—a key step to building a pipeline of skilled professionals for the alternative protein sector both in Brazil and abroad.
