Our sr. lead scientist Claire Bomkamp dropped by the Climate One podcast to talk cultivated meat production, how the industry can scale, and the potential for hybrid (plant + cell) products to solve taste and price challenges.
Check it out ⤵️
Coefficient Giving launched a new RFP offering up to $10MM for alt protein R&D that advances:
🔬Off-flavor reduction in plant- + fermentation-derived protein ingredients
🟡 Fat alternatives for flavor generation
🥚 Egg reduction + replacement
🐟 Characterizing fish flavors in welfare-priority species
Some of the most important developments in sustainable protein innovation aren't the ones making headlines.
Our latest Substack contextualizes the key bright spots and challenges for the plant-based, cultivated, and fermentation-derived protein sector in 2025: https://bit.ly/3RMN1p6
The Good Food Institute
⏰ Registration is still open for our June 9 info session on GFI's ✨new✨ Advancing Alternative Proteins Planning Grants!
If you're a U.S. or Canadian researcher seeking support to develop a competitive proposal for a major research grant, join us to learn more about this opportunity → bit.ly/4dyqZik
The ocean gives us so much—from clean air and climate regulation to nutrition and livelihoods for millions. In return, we must to protect its health for the future. Global demand for seafood puts this future at risk.
🌊 This #WorldOceanDay, let's imagine more fish in the sea AND on our plates.
📣 💸 Calling all plant-based and fermentation researchers!
Taste and price remain the biggest barriers to alternative proteins’ commercial competitiveness, but a major new funding opportunity aims to help close that gap. 🧵 ⤵︎
✍️ Proposals of varying sizes and scopes are welcome, with individual awards expected to range from $100,000 to $1MM to support projects with 2-3-year durations.
Learn more by reading the RFP 👉 bit.ly/4ft0Gvf
📆 Proposals are due by August 10, with funding announcements expected in late 2026.
Our ocean is already under tremendous pressure from the conventional seafood industry, yet demand continues to rise. Better fisheries management matters—but it won't be enough on its own.
We need to invest in new methods of seafood production.
The Good Food Institute
🎓 Since its inception in 2020, GFI's Alt Protein Project (APP) has generated more than 350 alumni—many of whom continue to work in the protein innovation space.
Julia Krausz, Brown University's outgoing APP president, reflects on her experience as a student leader in a new Substack: bit.ly/3RBt30l
Plant-based, cultivated, and fermentation-derived seafood can help meet growing demand while reducing pressure on ocean ecosystems.
We're already seeing progress: José Andrés recently added cultivated salmon from Wildtype to the menu at his Washington, D.C., restaurant.
