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
Workforce
Building a robust and inclusive workforce to power the future of food is a multi-sector undertaking. If you’re an industry, academic, or policy stakeholder interested in shaping the trajectory of…
Corporate Engagement support
We work with the private sector to drive investment, innovation, and scalability to accelerate the alternative protein supply chain. Here’s how we can support you!
Cell culture media and growth factor trends in the cultivated meat industry
GFI and TurtleTree Scientific have partnered to distill a snapshot of current cultivated meat industry progress and needs, with an eye toward future demands and cost reduction prospects, based on…
Research Grants Tracker
Explore and filter data on funded alternative protein research grants from around the world to discover insights.
