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.
Science
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.
Action paper: An ocean of opportunity
This action paper explores alternative seafood’s role in creating a sustainable, secure, and just food system.
Solutions Database
Explore startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
GFI’s ATLAS tool helps alternative seafood entrepreneurs prioritize seafood species
Jen LamyTo sustainably meet the growing global demand for seafood, we need to bring more alternative seafood products to market. That's why GFI's Sustainable Seafood Initiative is launching ATLAS: a tool designed to accelerate alternative seafood development and commercialization.
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.
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.
