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.
Cultivated
This lab-on-a-chip could lower the cost of cell-based meat
Tara DiMaioGFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Merck KGaA wants to accelerate your cell-based meat startup
Olivia JeffersonIs your startup working with technologies that will advance the production and accessibility of cell-based meat? Leading science and technology company Merck KGaA wants to accelerate these efforts!
Growth factor research is key to making cell-based meat affordable
Tara DiMaioGFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr. Stogios aims to make all cell-based meat production less expensive.
UPSIDE Foods’ Dr. Jessica Joslin is creating the future of food, one assay at a time
Waverly EichhorstDr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
It’s a Perfect Day. Cellular ag brings us animal-free ice cream.
Mary AllenCowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.
How is eating meat affecting our planet?
Hear GFI executive director Bruce Friedrich explain why it’s critical that we modernize meat production in order to mitigate climate change.
Watch venture capitalists discuss plant-based and cell-based meat
Tara DiMaioInvestors from Spark Captial, Khosla Ventures, Fifty Years, and Tyson Ventures talk about the future of food technology at the Good Food Conference.
GFI research grants update: Introduction to cell-based meat research projects
Erin Rees Clayton, Ph.D.GFI's competitive grant program is funding open-access research focused on critical technical barriers with an eye toward large-scale, low-cost cell-based meat production. Explore how these six research projects address the challenges of cost and scale.
Andra Necula is making breakfast with cellular agriculture and automation
Waverly EichhorstNew Age Meats co-founder and CSO shares her journey from PhD program to founding a cell-based meat startup.
