Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Science
Proteins under pressure
Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.
Functional protein fractions
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
Characterizing bean proteins
Dr. Caroline Mellinger at The Brazilian Agricultural Research Corporation (EMBRAPA) is exploring bean protein as ingredients for plant-based meat.
Muscle-like structures from pulse proteins
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
Microstructure engineering
Learn about GFI grantee Dr. Mario Martinez’s work at the University of Guelph engineering microstructures for whole-muscle plant-based meat.
Deep dive: Cultivated meat scaffolding
Learn about scaffolding materials and methods for cultivated meat.
Optimizing media for chicken cells
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
Making muscle cells
Learn about Dr. Ori Bar-Nur’s research to convert bovine and porcine fibroblasts into proliferative myogenic progenitor cells at ETH Zurich.
Deep dive: Cultivated meat bioprocess design
Learn about the bioprocess design parameters critical to the development of cultivated meat.
