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.
-
Cultivated
-
Fermentation
-
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…
-
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…
-
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…
-
Cultivated
-
Fermentation
-
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.
-
Fermentation
-
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…
-
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.
-
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.…
-
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.
-
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
Lack of access to cell lines is a major barrier to cultivated meat research. This initiative is increasing access and funding the development of new lines.
Collaborative Researcher Directory
Use this directory to find scientific collaborators in the alternative protein field.
Cultivated Meat Research Tools Database
Use this crowdsourced directory to find species-specific information on research tools, reagents, protocols, and data for cultivated meat researchers.
Research funding database
GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.
Alternative protein curriculum development and support
We’ve recognized a need for more alternative protein sources in the classroom. Now, you can take advantage of our curriculum materials and resources exclusively created for students and professors.
Student resource guide
This guide will help you steer through the exciting world of alternative proteins.
Massive open online course
Enroll in GFI’s open-access online course to learn about the science of plant-based and cultivated meat.
Research Labs Database
Use GFI’s Research Labs Database to find laboratories where public alternative protein science is being conducted today.
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.
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.
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…
State of the Industry Report: Plant-Based Meat, Eggs, and Dairy
This analysis of the U.S. plant-based meat, egg, and dairy market covers sales data, investment analytics, consumer insights, and more.
State of the Industry Report: Cultivated Meat
This global analysis of the cultivated meat industry covers investments, consumer insights, and scientific progress in this growing market sector.
State of the Industry Report: Fermentation
This analysis of fermentation for alternative protein production covers science, entrepreneurship, policy, and industry investments.
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.
Formulating with animal-free ingredients
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
Meat by the molecule: Making meat with plants and cells (The Biochemist)
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
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.
State of the Science
Our State of the Science series began in 2022 and is released three times per year. 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 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 funding
With the support of several generous donors, GFI’s Research Grant Program funds open-access alternative protein research. Get inspired by these research projects, and find funding opportunities for your own research.
Computational modeling
GFI grantee Dr. Simon Kahan at the Cultivated Meat Modeling Consortium is using computational modeling to improve bioreactor design for meat cultivation.
Scaling cashew apple supply
GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.
The Frozen Farmyard repository
Learn about Dr. Gareth Sullivan’s work to develop a “frozen farmyard” cell line repository for cultivated meat.
Red seaweed protein
Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.
Developing marbled cultivated beef
GFI is developing marbled cultivated beef with Dr. Amy Rowat at University of California, Los Angeles
Integrating sensors into bioreactors
GFI grantees Dr. Ivana Gadjanski and Dr. Vasa Radonic are integrating sensors into bioreactors for cultivated meat production.
Breeding peas and sorghum
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
Functional protein fractions
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
Join our global scientific community
Our Collaborative 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.
Recent scientific seminars
Page
The Alt Protein Project
Students play a pivotal role in building the alternative protein ecosystem. Learn how you can start a student group to accelerate the global transition to the future of food.
Page
Alternative protein career portal
Learn how to make a career and find open positions in the exciting field of alternative proteins.
Meet our experts
Liz Specht, Ph.D.
VICE PRESIDENT, SCIENCE AND TECHNOLOGY
Liz Specht 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: plant-based meat, fermentation, technical analyses, forecasting and modeling, synthetic biology, public speaking.
Erin Rees Clayton, Ph.D.
SCIENTIFIC RESEARCH ADVISOR
Erin Rees Clayton, Ph.D. oversees our plant-based protein, cultivated meat, and fermentation research funding efforts.
Areas of expertise: scientific research, plant-based meat, grant writing, research project management.
Elliot Swartz, Ph.D.
LEAD SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Areas of expertise: stem cell biology, neuroscience, cultivated meat.
Claire Bomkamp, Ph.D.
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.
Amy Huang
ASSOCIATE DIRECTOR OF SCIENTIFIC ECOSYSTEMS
Amy Huang oversees GFI’s efforts to transform universities into engines for alternative protein research and education.
Areas of expertise: university programs, academic ecosystem-building, global health, design thinking, effective altruism, public speaking.
