The Science of Alt Protein: Computational modeling workflows for cultivated meat yield prediction
Join us to learn about cutting-edge computational workflows to efficiently predict yield limits in cultivated meat production.
Science
What Is Lab-Grown Meat, And Is It Safe To Eat?
Dr. Elliot Swartz shares his expertise on all things cultivated meat.
How meat grown from animal cells could help tackle climate change
GFI's Jessica Almy discusses landmark decision of the USDA's approval of cultivated meat and its climate benefits.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem-Solving
Calling all cultivated seafood researchers! Join us for our inaugural collaborative huddle on July 11th.
GOOD Meat and UPSIDE Foods approved to sell cultivated chicken following landmark USDA action
UPSIDE Foods and GOOD Meat received landmark grants of inspection from the USDA, allowing them to sell their cultivated chicken products in the U.S., marking a decisive moment in the history of food and agriculture.
‘No kill’ meat, grown from animal cells, is now approved for sale in the U.S.
GFI's Bruce Friedrich celebrates USDA's grant of inspection for UPSIDE Foods and Good Meat.
The State of the Science on Alternative Proteins: January through May 2023
Liz Specht, Ph.D.Our top highlights from a busy four months for alt protein science.
Seizing the moment: The 10-point story of alternative proteins not being told
Maille O'Donnell Sheila VossHeadlines focused on short-term struggles reveal a major blindspot—scientists, policymakers, and industry innovators around the world are making real, on-the-ground progress on bringing delicious, affordable alternative proteins to more plates.
Lab-grown meat can be environmentally sound
Read GFI's Dr. Liz Specht's letter to the editor regarding cultivated meat's potential to lower carbon emissions.
