If 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.
GFI's Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
GFI 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.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
2020 is here, and with it comes a new year (and decade!) of opportunities for alternative proteins. What exciting developments should you expect to see this year? Our experts identified five key trends to watch.
GFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.
Their fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
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.
