The business of cultured meat
GFI’s Dr. Elliot Swartz writes about the geographical spread of cultivated meat companies, the funding landscape, and commercialization challenges.
Science
Impact.Tech cellular agriculture seminar series
Impact.tech Fifty Years’ seminar series on cellular agriculture, presented by Dr. Elliot Swartz, explores the major breakthroughs in cultivated meat and lays out how investors and entrepreneurs can get involved.
Modernizing meat production will help us avoid pandemics
GFI's Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
If you think about it, animals can’t be the only way to transform plants into meat
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.
How do you marble cultivated beef?
Tara DiMaioGFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
This researcher is bringing protein innovation one step closer to plant-based steak
Tara DiMaioDr. 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.
Nature’s Fynd makes animal-free meat with volcanic microorganisms
Tara DiMaioTheir fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
Doing the impossible with alternative meats
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.
Ultrasound waves take plant-based meat to a new level
Tara DiMaioGFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
