The business of cultured meat
GFI’s Dr. Elliot Swartz writes about the geographical spread of cultivated meat companies, the funding landscape, and commercialization challenges.
Science
Impact.Tech cellular agriculture seminar series
Impact.tech Fifty Years’ seminar series on cellular agriculture, presented by Dr. Elliot Swartz, explores the major breakthroughs in cultivated meat and lays out how investors and entrepreneurs can get involved.
GFI’s Sustainable Seafood Initiative awards new grant for Atlantic salmon cell lines
Claire Bomkamp, Ph.D.Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That's why GFI is funding research by Kyle Fish of Tufts University to isolate lines from Atlantic salmon. The cells will be available to researchers and companies via Kerafast.
Meet Dr. Liz Specht, GFI’s associate director of science and technology team
Melissa AhlbornA Q&A with The Good Food Institute's Associate Director of Science and Technology about her past, her future, and the future of science in food.
Introducing a collaborative database of cultivated meat research tools and protocols
Elliot Swartz, Ph.D.GFI's Cultivated Meat Research Tool Directory crowdsources resources to help researchers find the information they need to carry out cultivated meat research and development.
GFI resources for the alternative protein community during the Covid-19 pandemic
Maggie Mascarenhas Olivia JeffersonCovid-19 is impacting people around the world, including those in the alternative protein community. GFI hopes to offer resources to support all of those working to improve the health and sustainability of the global food system.
Scientists awarded $4 million to fill gaps in plant-based and cultivated meat science
Despite booming commercial interest in plant-based and cultivated meat, funding for academic research lags behind, and the industries lack the open-access data required to overcome technical hurdles and scale up to become a viable part of the global food system.
Why we’re funding the next crop of alt protein research
Austin ClowesIf plant-based and cultivated meat are to supply the global demand for meat, we must fill white spaces in research. Check out four innovations our 2020 Competitive Research Grant recipients are working towards.
Modernizing meat production will help us avoid pandemics
GFI's Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
Optimizing peas and sorghum for plant-based meat
Tara DiMaioGFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
