Meat by the molecule (The Biochemist)
New technologies for making meat are challenging the assumption that animal farming is necessary for meat production. This article, written by GFI’s Liz Specht and published in The Biochemist, provides a high-level overview of the growing fields of plant-based meat and cultivated meat. Both are predicated on the idea of deconstructing and reconstructing meat at the cellular and molecular level.
Related resources
Plant-based meat manufacturing capacity and pathways for expansion
The analysis quantifies the existing global plant-based meat manufacturing landscape and evaluates pathways for expanding capacity to meet future demand.
Alternative Protein Researcher Directory
Explore the global landscape of researchers working to advance the science of plant-based meat, cultivated meat, and fermentation.
Join the Alternative Protein Researcher Directory
Apply to join GFI’s global directory of researchers working to advance the science of plant-based meat, cultivated meat, and fermentation.
Catalyzing alternative protein entrepreneurship
In our guide, you’ll learn how students and researchers can catalyze alternative protein entrepreneurship at their universities.
