Making a better egg
Annie CullGFI releases paper on plant-based egg alternatives helping manufacturers meet growing consumer demand for safer, allergen-free foods.
Science
Food scientists follow-up: Plant-based meat, seafood, eggs, and dairy have made great advances
Matt BallA few months after their cover story on clean meat, The Institute of Food Technologists has run a cover story about plant-based meat, eggs, and dairy!
Food scientists: Clean meat is top priority
Emily ByrdGFI's work made the cover of The Institute of Food Technologists Magazine. Now alternative proteins are getting top billing at the group's international conference.
Meet GFI SciTech Director David Welch
Emily ByrdDavid Welch, Ph.D., is accelerating the R&D that will transform our food supply.
Clean meat research looking for a home?
Emily ByrdGFI Senior Scientist Dr. Liz Specht has been selected as a guest editor for a special edition of Frontiers dedicated entirely to cellular agriculture. Submit your abstract today!
GFI scientists in Biochem Journal: Time to collaborate
Emily ByrdOur SciTech team's latest publication urges collaboration between the clean meat and biomedical fields.
Plant meat breakthroughs at Berkeley
Emily ByrdCheck out two fresh solutions to problems in plant-based meat production, courtesy of Berkeley students in GFI's custom-designed class!
Nerds over cattle: How food technology will save the world
GFI’s Bruce Friedrich discusses the problems caused by our current method of producing meat and how plant-based and cultivated meat will address each of those issues.
