GFI’s 2021 Competitive Research Grant RFP is designed to catalyze whole-cut alt protein meat products—a critical step on the journey toward a safe and sustainable global food system.
Read interviews with trailblazing scientists and engineers accelerating the plant-based meat and cultivated meat industries.
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Discover rewarding alternative protein jobs. Gain insights on building your career and find open positions in this exciting industry.
Enroll in our open-access online course to learn about the science of plant-based meat, fermentation, and cultivated meat.
Oleaginous yeast can convert sugars into fats that impart flavor and mouthfeel to alternative proteins, and they can accumulate lipids within their cell bodies to inhibit oxidation. New research on lipid encapsulation in yeast should investigate the efficacy of yeast species for the accumulation and storage of lipids—including lipids with the same profile as animal lipids.
Prolonging continuous cultivation of filamentous fungi by suppressing hyper-branching to improve texture and boost production efficiency.
To recapitulate meat’s fat profile, research is required to determine which lipids muscle and fat cells can produce efficiently—and from which precursors—and which lipids they can absorb directly from the culture media. Understanding the effects of specific fats on organoleptic properties will help to focus these efforts.
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
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