Cultivated meat media kit
Cultivated meat stands to transform our global food system. Learn the basics and dig into the latest updates on this game-changing protein alternative.
Science
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
Ask GFI: Alt Protein Careers
Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in this rapidly growing field.
Our top 22 of 2022
Dara HomerGFI’s community of supporters sparked unprecedented innovation and growth for the alternative protein ecosystem in 2022—check out our highlights from the past year.
Lab-grown meat could be served up for dinner soon. What does it taste like?
GFI's Elliot Swartz discusses the science behind cultivated meat.
What the future looks like with the new normal of hotter, drier and longer droughts
GFI's Emma Ignaszewski explains how alternative proteins can act as a key climate solution as global demand for meat continues to rise.
Consumer education on the food safety of cultivated meat
Consumer education on the food safety of cultivated meat can positively impact consumer acceptance when sufficient information is provided. Additional research and efforts to increase transparent science communication on the food safety benefits of cultivated meat are needed.
Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising options to support fat cell growth and reduce buoyancy in culture for integrating fat into cuts of meat, but more research is needed to optimize conditions.
