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.
Science
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.
Dietary change may help us avert future pandemics
GFI's Bruce Friedrich spells out that among the many steps we could take to lower the risk of the next pandemic, perhaps the most effective would be to stop farming animals for meat.
Introducing PISCES, a new data navigation tool to inform alternative seafood development
Claire Bomkamp, Ph.D.There's a lot of research on the cellular and molecular components needed to match conventional seafood's taste, texture, and aroma. We've put together a resource to help alternative seafood researchers and companies navigate it.
Bottlenecks to the scale-up of cultured and plant-based meat
Jamie Harris of the Sentience Institute speaks with Dr. Elliot Swartz about the science of plant-based and cultivated meat, technical barriers to scaling, and professional opportunities in alternative proteins.
Food safety considerations in cultivated meat
In this webinar, recorded in June 2020, GFIers David Welch and Elliot Swartz discuss food safety considerations for cultivated meat.
Vegan seafood: The next plant-based meat trend?
Seafood is difficult to make without animals, notes GFI's Jen Lamy. But some companies are betting on new technologies and customers to overcome the challenges.
