Nature’s Fynd makes animal-free meat with volcanic microorganisms
Tara DiMaioTheir fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
Science
Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
Ultrasound waves take plant-based meat to a new level
Tara DiMaioGFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
RethinkX predicts transformation of meat industry within decades
Liz Specht, Ph.D.A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
GFI is granting more than $3 million to plant-based and cultivated meat research
Erin Rees Clayton, Ph.D.Check out our 2019 RFP and consider whether you or someone you know should apply for up to $300,000 in research funding. The deadline for Phase 1 proposal submission is October 28, 2019.
Dr. Jian Li is taking the beany flavor out of plant proteins
Tara DiMaioGFI competitive grant recipient Dr. Jian Li is figuring out how to make plant-based proteins with no beany off-flavors. His work will serve as a blueprint for entrepreneurs around the world working with plant proteins.
This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Tara DiMaioDr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Blueprint for cell-based seafood scale-up brings us one step closer to truly sustainable seafood
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
The benefits of animal-free meat production that no one is talking about yet
Mary AllenIn a new piece for Wired, GFI's Dr. Liz Specht explains two major but rarely discussed challenges with current meat production—and how plant- and cell-based meat can solve them.
Alt-meat trounces animal meat’s massive inefficiencies
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
