Computational modeling
GFI grantee Dr. Simon Kahan at the Cultivated Meat Modeling Consortium is using computational modeling to improve bioreactor design for meat cultivation.
Science
Aggregating data for alternative seafood
Claire Bomkamp, PhDUse our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
Expanding access to cell lines
Claire Bomkamp, PhDLimited access to cell lines is a significant challenge for cultivated meat research. GFI is working to expand access and support the development of new cell lines.
Contract Manufacturing Database
Zak WestonUse this directory to find co-manufacturers, co-packers, private labelers, and contract manufacturing consultants for alt proteins.
Wageningen University & Research – Science and Technology for Meat Analogues Conference
This international scientific conference will present the latest research insights and findings related to plant-based protein production.
ISSCR Seminar Series: Stem Cells and Global Sustainability
The fourth and final program of the series will highlight the potential and the challenges of cell-based approaches to meat and fish alternatives from experts in the field and industry.
The Plant Protein Landscape: Key ingredient sources for alternative proteins
This webinar will explore the key characteristics of plant protein sources for alternative protein end products.
The Science of Alt. Protein: Developing optimized media for cultivated meat production with Dr. David Block
Join Dr. David Block, Professor at the University of California, Davis, on February 24th for a review of his GFI-funded research project on the application of optimization tools to achieve low-cost cultivated meat production.
HCJ Expo 2021
HJC is Japan's largest exhibition for hospitality, foodservice, and catering. The expo will take place in February 16-19, 2021 at Tokyo Big Sight, Tokyo. HJC 2021 will feature a Natural Food Products exhibition zone with plant-based companies presenting.
Plant-based ingredient analytical and characterization service
Plant-based food manufacturers often struggle with batch-to-batch ingredient inconsistency and variability between suppliers. Better analytical tools for predicting plant-based ingredient performance could improve manufacturing efficiency and create more transparent ingredient markets. Tools are needed to predict how ingredients will perform after various processing methods and in end-product applications like plant-based meat and dairy.
