Publications and analyses
These resources take a deep dive into the science accelerating plant-based, fermentation-enabled, and cultivated meat, eggs, and dairy and share valuable insights about the state of alternative protein technologies.
The science of plant-based meat
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
The science of cultivated meat
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
The science of fermentation
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
State of the Industry Report: Plant-Based Meat, Eggs, and Dairy
This analysis of the plant-based meat, egg, and dairy market covers sales data, investment analytics, consumer insights, and more.
State of the Industry Report: Cultivated Meat
This global analysis of the cultivated meat industry covers investments, consumer insights, and scientific progress in this growing market sector.
State of the Industry Report: Fermentation
This analysis of fermentation for alternative protein production covers science, entrepreneurship, policy, and industry investments.
The untapped potential of mung beans for alternative proteins
This science- and market-based analysis offers a roadmap for developing nutrient-dense, clean-label alternative proteins featuring mung beans—one of Asia’s most underutilised crops.
Cell culture media and growth factor trends in the cultivated meat industry
GFI and TurtleTree Scientific explore key insights from a 2020 cultivated meat industry survey that dives deep into current practices within the space, the direction and pace of progress, ways to close inefficiency gaps, and how to best meet manufacturer requirements.
Analyzing cell culture medium costs
This white paper explains different routes to lowering the cost of cell culture medium and making cultivated meat economically viable.
Formulating with animal-free ingredients
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
Meat by the molecule: Making meat with plants and cells (The Biochemist)
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
Precision fermentation and cellular agriculture
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Translating biomedical advances to cultivated meat (Biochemical Engineering Journal)
This peer-reviewed article discusses how advances from the biomedical cell culture industry can contribute to the development of cultivated meat.
Prefer to learn by watching?
Check out our APAC YouTube page for regionally relevant videos or visit GFI’s global page for general alternative proteins content.