Could fermented oat protein help plant-based meat level-up?
Tara DiMaioMari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
Science
This physician is healing her patients and the planet
Brittany Chambers"As one person, even with all of the interactions I have with my patients, my impact is small. But by contributing to the Good Food Institute each month, I can be part of something much bigger."
Expanding our ingredient repertoire to build the good food future
MJ KinneyCellular agriculture, recombinant proteins, and other species like fungi can all help build an animal-free future.
How is eating meat affecting our planet?
Hear GFI executive director Bruce Friedrich explain why it’s critical that we modernize meat production in order to mitigate climate change.
GFI research grants update: Introduction to cell-based meat research projects
Erin Rees Clayton, PhDGFI's competitive grant program is funding open-access research focused on critical technical barriers with an eye toward large-scale, low-cost cell-based meat production. Explore how these six research projects address the challenges of cost and scale.
A big role for tiny organisms in the future of protein
Sophie TroykaIn addition to plant and cell-based sources, microscopic organisms may play a big role in shaping a healthier, more sustainable future of protein.
GFI research grants update: Introduction to the plant-based research projects
Erin Rees Clayton, PhDThese research initiatives span the entire breadth of the supply chain: from crop breeding to product formulation for plant-based meat and from cell line development to bioprocess scale-up for cell-based meat.
Why finding alternatives to meat is so important
GFI’s executive director explains why biomimicking meat is a win for the planet and for people.
Showing students the science behind plant-based and cell-based meat
Sophie TroykaBuilding out the talent pipeline is crucial for long-term industry success. As a GFI intern and current Princeton student (for a few more weeks at least!), I was thrilled to bring Elliot to campus to share the science of plant-based and cell-based meat with my classmates.
The future of protein?
GFI scientist Dr. Elliot Swartz speaks about GFI’s work to create a sustainable, secure, and just food system with University of California, Santa Barbara's Jacqueline Wen.
