Science
Cultivated meat, plant-based products, and fermentation offer exciting research opportunities with tremendous positive impacts for the climate and global health.
As a nonprofit, GFI is dedicated to advancing foundational, open-access research in alternative proteins and creating a thriving research and training ecosystem around these game-changing fields.
Laying the scientific foundation
Our work provides a rigorous foundation for advancing the fundamental scientific breakthroughs that enable alternative proteins to succeed. We analyze the industry to identify key knowledge gaps, allocate grant funding toward the highest-impact research projects, and cultivate an engaged community of scientists to forge collaborations and bolster the technical talent pipeline. We are charting a roadmap to overcome pre-competitive technical challenges through open-access research and accelerate the rate of progress across the alternative protein industry.
Analyzing knowledge gaps and white space opportunities
Identifying crucial knowledge gaps and articulating technological solutions requires a deep understanding of the science in alternative proteins and across parallel fields. Rigorous industry analyses such as life cycle assessments and technoeconomic analyses also provide critical insights for identifying the most impactful levers for improving the taste, texture, price, and sustainability of alternative protein products.
Through a combination of in-house analysis and collaborative partnerships, we are charting a roadmap for addressing technological shortcomings through open-access research and technology development.
Allocating funding toward high-impact research
In an emerging field like alternative proteins, research funding has an outsized catalytic effect, serving to generate preliminary data that stimulates follow-on investment from conventional funding mechanisms. Our Research Grant Program can rapidly deploy funding for mission-critical projects while supporting our researchers to ensure swift commercial translation of their work.
In parallel, our team of experts also serves in an advisory capacity to strategically guide grant-making decisions by other research funders and to support investigators in crafting high-impact proposals.
Building global scientific communities and cultivating talent
Most scientists and engineers working in alternative protein research are relatively new to the field, applying their skills from a wide array of fields to this decidedly interdisciplinary endeavor.
Through our seminar series, researcher communities, collaborative workshops, and on-campus student groups, we build bridges and foster connections throughout the global scientific community. These activities also build a robust pipeline of technical talent, which is often cited as a bottleneck to growth within the alternative protein industry.
Technical deep-dives
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
The science of cultivated meat
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
The science of fermentation
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
Research ideas
GFI identifies the most pressing technological bottlenecks and prioritizes the most promising solutions to accelerating alternative proteins. Tap into our solutions database to discover ideas for research projects, find inspiration for new commercial ventures and products, and explore ecosystem-level interventions to accelerate the field.
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Cultivated
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Fermentation
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Plant-Based
Techno-economic models to inform product and process development
Techno-economic models are critical for process design and cost of goods projections. Open-access models based on generalized or exemplar processes with standardized unit operations and designs can form the foundation…
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Fermentation
Comprehensive microbial screening to identify new protein production candidate strains
Metabolic and physiological characteristics of microbial strains define the commercial potential of any fermentative process, but only a minimal number of strains have been scaled up for commercial production of…
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Plant-Based
Protein sequence, structure, and functionality database
There is a need for deeper fundamental research on the relationships between protein sequence, structure, functionality, and ultimately performance in plant-based food products. While several plant-based companies have claimed a…
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Cultivated
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Fermentation
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Plant-Based
Developing open-access model production facility blueprints
Open-access blueprints would provide a head start on facility design and allow equipment manufacturers and engineering companies to address standard industry needs.
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Fermentation
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Plant-Based
Biological processing methods for isolating protein ingredients
Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased…
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Cultivated
Species-specific research toolkits for cultivated meat-relevant species
Coordinated efforts to develop standardized, comprehensive research toolkits of meat-relevant species would exponentially accelerate cultivated meat research.
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Fermentation
Biosynthetic pathway discovery for fermentation-produced molecules
After identifying specific target molecules or desired functionalities in animal-derived foods, scientists can work backward, mining microbial sequences for candidate molecules in the microbial realm that might provide similar functionality.…
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Cultivated
Open-access formulations & optimization methods for cell culture media and growth factor cocktails
The availability of more open-access formulations will provide a foundation to enable both academic researchers and startup companies to develop their own customized formulations with far less effort and cost.
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Cultivated
Computational models of perfusion flow through scaffolds
For tissue-structured cultivated meat production, the transition from the proliferation phase to differentiation phase may involve seeding cells onto a prefabricated scaffold within a perfusion bioreactor. Medium is then perfused…
Tools and databases
Explore our library of research tools and databases that are designed to advance research, foster connection, accelerate learning, and help scientists overcome key technological bottlenecks like access to cell lines and research tools.
Aggregating data for alternative seafood
Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
Expanding access to cell lines
Limited access to cell lines is a significant challenge for cultivated meat research. GFI is working to expand access and support the development of new cell lines.
Alternative Protein Researcher Directory
Explore the global landscape of researchers working to advance the science of plant-based meat, cultivated meat, and fermentation.
Research funding database
GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.
Student resource guide
This guide will help you steer through the exciting world of alternative proteins.
Massive open online course
Enroll in our open-access online course to learn about the science of plant-based meat, fermentation, and cultivated meat.
Publications and analyses
These resources take a deep dive into the science accelerating plant-based, fermentation-derived, and cultivated meat, eggs, and dairy and share valuable insights about the state of alternative protein technologies.
Plant-based meat life cycle assessment for food system sustainability
This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.
Land use analysis for alternative proteins and U.S. climate goals
The land use analysis by GFI and Highland Economics describes land use and land restoration opportunities of increasing alternative proteins in the American food system to help achieve U.S. climate…
Cultivating alternative proteins from commodity crop sidestreams
Our analysis identifies commodity crop sidestreams produced in North America that are well-positioned to upcycle into inputs for alternative protein production.
Omega-3 ingredient use in alternative meat and seafood products
Discover our report summarizing 2023 survey results on omega-3 ingredient use and future plant-based meat and seafood production needs.
Cultivated meat growth factor volume and cost analysis
GFI and collaborators model the quantities and cost profiles of growth factors and recombinant proteins needed for a mature cultivated meat industry.
Cultivated meat media and growth factor trends
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…
Fermentation manufacturing capacity analysis
This analysis describes the existing fermentation-derived protein manufacturing landscape and strategies to effectively scale manufacturing capabilities to ensure long-term growth.
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.
State of the Industry Report: Plant-based meat, seafood, eggs, and dairy
This report details the commercial landscape, sales, investments, innovation trends, regulatory developments, and public funding in the plant-based meat, seafood, egg, and dairy industry.
State of the Industry Report: Cultivated meat and seafood
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the cultivated meat and seafood industry.
State of the Industry Report: Fermentation
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
Analyzing cell culture medium costs
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Precision fermentation and cellular agriculture
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Needs assessment on building an inclusive alternative protein workforce
This report reviews challenges faced by scholars from underrepresented groups and describes opportunities for GFI and its partners to transform career development experiences for these individuals.
State of the Science
Our State of the Science series ran from 2022 through 2023. These snapshots are not intended to be comprehensive, but rather to provide curated trends and highlights from our team and our subject matter experts. We cover:
- Emerging technology
- Developments in the broader scientific ecosystem
- Noteworthy funding announcements
- Updates around new or growing talent streams leading into this field.
As more talent and research funding flow into the alternative protein sector, all of these advances will pick up steam since funding and talent constraints pose two of the biggest bottlenecks at the top of the funnel for scientific innovation.
The State of the Science on Alternative Proteins: May through August 2023
Alternative proteins offer some of the most game-changing research opportunities around the world. Here are the latest developments in the scientific ecosystem.
The State of the Science on Alternative Proteins: January through May 2023
Our top highlights from a busy four months for alt protein science.
The State of the Science on Alternative Proteins: September through December 2022
2022 ended with a bang for the alt protein sector! Here are three promising themes that rounded out an already historic year.
The State of the Science on Alternative Proteins: May through August 2022
It’s been a busy four months in the world of alt protein science. Here are the breakthroughs you may have missed.
The State of the Science on Alternative Proteins: January through April, 2022
A new resource series covering alt protein technology and developments in the broader scientific ecosystem
Research Grant Program
Fueled by our generous donors, we are excited to introduce our most recent cohort of open-access alternative protein research projects. Our program also supports researchers with resources to help identify funding opportunities and more.
Projects selected for funding in 2023
Conversion of fish fibroblasts to muscle cells
Model-guided optimization of alt protein
Multi-omic profiling for cultivated seafood
Sustainable proteins from agave bagasse fermentation
Plant-based marbled meats
Understanding cooling die scalability and protein texturization
Optimizing growth media for bovine cells
TRANSFORM ‘Waste-to-Microbial Protein’
Sustainable chicken mushroom mycelia production technology
Genome-scale metabolic model of porcine cells
CulFish
Plant proteins: Structuring through processing
Neutron scattering during extrusion of meat analogs
Join our global scientific community
Our Alternative Protein Researcher Directory makes it easier for scientists to find collaborators with complementary skills so that together they can accelerate the transition to the next generation of meat, eggs, and dairy. Join our community of researchers today to forge connections, find industry and academic collaborators, and learn about the latest in alternative protein science.
Building an inclusive alternative protein workforce
This report reviews the challenges faced by scholars from underrepresented and minoritized groups and describes opportunities for GFI and its partners to transform career development experiences for these individuals.
Recent scientific seminars
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The Alt Protein Project
Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future…
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Alternative protein career portal
Discover rewarding alternative protein jobs. Gain insights on building your career and find open positions in this exciting industry.
Online course: The science behind alternative proteins
Enroll in GFI’s open-access online course to learn about the science of plant-based and cultivated meat.
Meet our experts
Amanda Hildebrand, Ph.D.
VICE PRESIDENT, SCIENCE AND TECHNOLOGY
Amanda Hildebrand oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision.
Areas of expertise: bioprocess development and commercialization, project and team leadership, fermentation, kinetic modeling
Elliot Swartz, Ph.D.
PRINCIPAL SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Areas of expertise: cultivated meat: cell culture media, costs, and environmental impact
Claire Bomkamp, Ph.D.
SENIOR LEAD SCIENTIST, CULTIVATED MEAT & SEAFOOD
Claire Bomkamp is focused on cultivated seafood and driving forward GFI’s Sustainable Seafood Initiative.
Areas of expertise: the science and technology of cultivated seafood, cultivated seafood startups, research, and university programs, scaffolding, science communication, fish puns.
Nikhita Mansukhani Kogar, Ph.D.
SENIOR LEAD SCIENTIST, PLANT-BASED
Nikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption.
Areas of expertise: plant-based product development, materials science, physicochemical characterization, food chemistry
Priera Panescu Scott, Ph.D.
LEAD SCIENTIST, PLANT-BASED
Priera Panescu Scott is focused on analyzing plant-based meat and proteins and how to best expedite their progress.
Areas of Expertise: food and agriculture systems, materials science, polymer chemistry, plant-based ingredients
