To the Office of Science and Technology Policy on the bioeconomy
GFI’s comment recommends ways OSTP can support alternative protein research. Learn how doing so can help create a successful alternative protein sector.
Cultivated
UN points to trouble in our oceans. Plant-based & cultivated seafood offer a solution.
Jen LamyNew U.N. report points to growing environmental concerns in our oceans. Plant-based and cultivated seafood offer a sustainable solution.
To the Mississippi Department of Agriculture and Commerce on proposed labeling requirements for cultivated meat
GFI’s comment explains its concerns with MDAC’s proposed labeling requirements for cultivated meat. Learn why the proposed requirements are unconstitutional.
Food innovation expert says coalition will accelerate cultured meat’s path to market
The Good Food Institute welcomes the formation of a coalition that will represent some of America's most prominent cultured meat companies. The newly launched Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation) will educate and advocate on behalf of the flourishing cultured meat industry.
5 cell-based meat startups form coalition to educate and advocate
Mary AllenUPSIDE Foods, JUST, Fork & Goode, BlueNalu, and Finless Foods just established the Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation).
On NOAA’s Research & Development Plan for 2020-2026
GFI’s comment recommends that NOAA expands R&D plan to include plant-based and cultivated seafood. Learn why doing so would lead to healthier ecosystems.
This professor is figuring out how to produce, scale, and combine muscle and fat for cell-based meat
Tara DiMaioDr. Petra Hanga is working to optimize cell-based meat production by creating a robust and reliable scale-up process for fat and muscle cells.
Blueprint for cell-based seafood scale-up brings us one step closer to truly sustainable seafood
Sustainable food systems expert says BlueNalu’s blueprint for large-scale cell-based seafood production demonstrates the industry’s rapid progress.
Alt-meat trounces animal meat’s massive inefficiencies
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
Trading land for lab: Cultivating clean meat
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
