GFI 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.
Dr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
In 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.
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.
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI's research grants, is exploring this high-protein grain's capacity to be a breakout ingredient in plant-based meats.
Projects can be 12-60 months and have a minimum budget of $300,000. No matching funds are required. The deadline for applying is October 9, 2019.
GFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
GFI's new fact sheet quantifies plant-based meat's potential to help build a sustainable food supply by reducing land use, greenhouse gas emissions, water use, aquatic pollution, and antibiotic use.
