Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
Cultivated
UPSIDE Foods’ $161 million Series B is a turning point for the meat industry
Blake Byrne Nate CrosserThis new capital will allow UPSIDE Foods to fully fund its R&D plan, construct a pilot industrial-scale production facility, and prepare to bring cultivated meat to market.
BlueNalu makes a splash with groundbreaking cultivated yellowtail
Julia JohnIn a huge milestone for the cultivated seafood industry, BlueNalu has successfully produced whole-muscle portions of yellowtail fish fillet derived directly from fish cells.
Don’t like veggie burgers? Fine, but don’t censor them
Jessica Almy argues that label censorship bills are ultimately aimed at reducing competition. Instead, lawmakers should focus their effort on ensuring a level playing field.
Future Food: Alt protein winners, losers, innovation whitespace
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
How do you marble cultivated beef?
Tara DiMaioGFI research grant recipient Dr. Amy Rowat is building micro-scaffolds to create the marbling in beef cultivated directly from cells.
To the House Select Committee on the climate crisis on carbon pollution and economic stimulus
GFI’s comment urges the Committee to propose legislation to establish and fund an interagency Alternative Protein Initiative. Learn why doing so would achieve a climate-friendly food supply.
To the Office of Management and Budget (OMB) on research funding
GFI encourages the Administration to engage in research that will benefit alternative proteins. Learn more about our recommendations.
Calling all scientists — the cultivated meat industry needs your expertise
Elliot Swartz, Ph.D.In order to reach cost parity with conventional meat, the cultivated meat industry will require additional participation from scientists in both industry and academia.
Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
