The future of plant-based proteins: Roots of further growth
Join William Reed for an all-day event for plant-based ingredient and end product manufacturers, brands, and retailers.
Science
Scaffolding development for culinary and biomechanical requirements of cultivated seafood
A number of published studies have focused on scaffolds for cultivated meat (see Related Efforts) yet, to our knowledge, no studies have specifically attempted to formulate scaffolds for fish or tested growth of fish cells on scaffolds developed for terrestrial meat. Because fish uniquely differ from terrestrial meat in structure, research aimed specifically at developing and testing scaffolds for fish products would advance the industry. Both scaffolding materials as well as methods for achieving the correct three-dimensional structure should be investigated.
How pulses are powering global alt protein innovation
Erin Rees Clayton, Ph.D.By helping us create better alternative protein products, pulses can also help build a sustainable global food system.
The costs and environmental impacts of cultivated meat
Join GFI Senior Scientist Elliot Swartz, Ph.D., for a review of key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility.
Add a role to GFI’s Alt Protein Careers Board
Blake ByrneUse this form to add a job, internship, or funding opportunity to GFI’s Alt Protein Careers Board.
Suggest a new grant opportunity
James Dale, Ph.D.Use this form to share funding opportunities with alternative protein researchers.
Monthly Highlights
Subscribe to a monthly report on GFI’s work from the desk of CEO Bruce Friedrich.
Reimagining Protein Newsletter
Sign up for our general newsletter to keep up with major alternative protein milestones and gain key industry insights.
Deep dive: Cultivated meat cell culture media
Learn more about cell culture media used in cultivated meat production.
Exploring cassava leaf proteins
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
