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.
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Research Grants Tracker
Explore and filter data on funded alternative protein research grants from around the world to discover insights.
Cultivated meat LCA/TEA report analysis
Recent studies show cultivated meat could have reduced environmental impacts and be cost-competitive with some forms of conventional meat.
Cultivated meat LCA and TEA: Policy recommendations
See key findings from and policy recommendations based on CE Delft’s life cycle assessment and techno-economic assessment of cultivated meat.
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