Given the staggering inefficiency of conventional beef production—which requires feeding up to 100 calories to a cow to produce just one calorie of beef—Singapore’s approval of cultivated beef is a critical milestone in shaping a brighter and more secure food future for the region and beyond 👏

Elliot Swartz@elliotswartz.bsky.social · yesterday

Aleph Farms secures regulatory approval in Singapore. It's the fifth #cultivatedmeat product approved for sale in Singapore, and the first for cultivated beef in the country. Restaurant introductions expected in 2027: www.greenqueen.com.hk/aleph-farms-...

All animal-based proteins result in more emissions than plant-based proteins—but beef is hands down the biggest emitter. It's also one of the most commonly consumed meats in America. (1.3 pounds per week, the equivalent of SIX Big Macs 🍔)

Project Drawdown@projectdrawdown.bsky.social · last wk.

Red meat production accounts for 30% of global food-related emissions but generates only 5% of dietary calories or 2% of the global protein supply. That's why Project Drawdown researcher @enviroem.bsky.social calls it the coal of the food system: https://bit.ly/4x2yGnz

📣 Big news for alt protein researchers: Coefficient Giving has expanded their R&D funding opportunity from $10 million to $30 million—and added a second application round. Here's what's new ⤵

Europe has already experienced 2 unprecedented heatwaves this summer—and it's been straining food production. The problem cuts both ways: our food system is not only especially exposed to climate change, it’s also one of its major drivers. More from @gfieurope.org: bit.ly/4fxu6Xi

For plant-based meat and other sustainable proteins to reach their full potential, innovation must move faster and with more precision. A new paper in @natfood.nature.com, co-authored by GFI’s Bianca Datta, examines how AI could help researchers speed progress across every stage of food innovation 🧵

🫘 Tofu and beans are having a moment. But is this enough to make healthier and more sustainable dietary patterns mainstream? Check our new blog post: gfieurope.org/blog/tofu-an...

Tofu and beans are having a moment. What does this mean for efforts to build a more sustainable food system? - GFI Europe

The growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?

gfieurope.org

Scientists have found a promising way to turn food and farm sidestreams into useful fats—and a new study suggests it could eventually compete with existing products on price. Details from @gfieurope.org: bit.ly/4wf5UQD See highlights below 👇🧵

🔥 Hot opportunity! 🔥 If you're interested in entrepreneurship, check out the Bezos Centre for Sustainable Protein's Sustainable Food Accelerator, offering £100k of equity-free funding and corporate pilots. Applications accepted through August 21st. bezoscentre.co.uk/sustainable-...

Sustainable Food Accelerator - Bezos Centre for Sustainable Protein

Backed by world-class funding and expertise to help ambitious founders scale faster.

bezoscentre.co.uk

From beer and bread to soy sauce and sauerkraut, once the power of yeast was discovered, it never left the kitchen. Precision fermentation is now expanding the menu, offering a way to produce proteins, fats, and other ingredients using far fewer resources. Read more: bit.ly/4vDB5UN

Cultivated meat pioneer Mosa Meat has secured €875,000 from a Dutch state-backed investment fund—to help "bridge the gap between breakthrough science and commercial reality, bringing that vision within reach." Get the details:

Mosa Meat Gets $1M Dutch Govt Loan to Take Cultivated Beef Beyond Europe

Dutch cultivated meat pioneer Mosa Meat has received an €875,000 ($1M) loan from state-owned Invest International to fuel its international expansion.

greenqueen.com.hk

Want to learn about the strategic role plant-based can play in foodservice and how to tap into this growing opportunity? Check out our newly updated "Plant-based foods in foodservice" page for the latest consumer research, sales data, and strategies 👉 https://bit.ly/4fycnQQ

🎯 A new cultivated meat milestone points to an important pathway for scaling the industry. French company PARIMA successfully produced their cultivated duck using Vow's 22,000-liter commercial bioreactor. Why does this matter? 🧵

Success in the alternative protein industry is becoming less about raising the most capital and more about using it wisely. GFI's lead economic and industry analyst, Daniel Gertner, recently spoke to FoodNavigator about what that means in practice. Check it out:

Why next gen alt protein startups will be built on access, not just science

Success in alt. protein will depend not just on breakthrough ideas, but on the ability to deliver consistently on taste, price and scale, while navigating a far more selective funding environment.

foodnavigator-usa.com

America's food system is under growing biological pressure. Diversifying how we produce protein can make it more resilient 💪 No single solution eliminates this risk, but protein innovation simply means that fewer eggs—quite literally—are in one basket. Read more: bit.ly/4ffYZAI

🐟 Cell line availability remains a major bottleneck for cultivated seafood research. Join Claire Bomkamp, PhD, for a webinar exploring insights from @gfi.org's new guide on fish & crustacean cell line development, incl. common pitfalls & troubleshooting strategies. Register: zoom.us/webinar/regi...

⏰ Less than one month left to apply for GFI's Advancing Alternative Proteins Planning Grants program! 💸 Up to $25K per project ✅ U.S. & Canadian nonprofits + public institutions eligible 📅 Applications due July 20 at 12 p.m. EDT Learn more and apply: gfi.org/researchgrants/

As climate shocks intensify and protein demand rises, many countries must figure out how to improve nutrition, support agricultural livelihoods, and expand food production without exacerbating environmental pressures. These pressures are particularly acute for countries in the global south 🧵

One of the biggest barriers to commercializing cultivated meat is the cost of the growth factors needed to grow animal cells at scale. Iceland’s ORF Genetics is tackling that challenge with genetically engineered barley that acts as a low-cost “protein factory” for producing these key ingredients.

How this barley helps grow meat without feeding animals

An Icelandic company is using genetically engineered barley to produce the animal growth factors needed to make cultivated meat products.

farmtario.com

🥚 Demand for animal-free egg protein is surging as more food producers are seeking alternatives to a highly volatile egg supply chain. To meet this demand, The Every Company is partnering with Huvepharma to quadruple production capacity of their precision-fermented egg protein.

The Every Company Quadruples Animal-Free Egg Capacity with Huvepharma

US animal-free egg protein maker The Every Company has expanded its partnership with Huvepharma to scale up production fourfold amid skyrocketing demand.

greenqueen.com.hk

The U.S. cattle herd is at its lowest level in 75 years. Beef prices continue to climb. Now, a parasite that USDA estimates could cost the country more than $10 billion in damages threatens to further strain an already vulnerable system.

🤔 As the alternative protein field moves from possibility to reality, you may be wondering—what comes next? In our new Substack, GFI experts from around the world look beyond the milestones of the last decade and imagine what the next one could hold 👉 https://bit.ly/44jI8GQ

Join @gfi.org on June 25 for a seminar with Prof. Nesli Sozer, who will explore how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be combined to create next-gen food products with improved texture, flavor, and nutrition. Register: zoom.us/webinar/regi...

🏅 Congrats to the four cultivated meat companies that made TIME and Statista’s World’s Top GreenTech Companies 2026 list! This underscores the growing recognition of cultivated meat as a climate-focused solution with real-world commercial potential.

World's Top GreenTech Companies of 2026

TIME and Statista have named 250 companies reducing human impact on the environment

time.com

🍃 ➡️ 🥚Disruptions like avian flu and climate change have made it clear that supply chain resilience requires more ways to make the foods people count on. One exciting example: Leaft Foods' Rubisco protein—made from alfalfa—which offers the same functionality as egg white when used in baked goods 🧵

Dairy Giant Lacto Japan Invests in Rubisco Protein Maker Leaft Foods

Japanese dairy major Lacto Japan has made a strategic investment in Leaft Foods, extending a commercial partnership with the Rubisco protein startup.

greenqueen.com.hk

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 ⤵️

Climate One@climateone.org · 2mo ago

🎙️ New episode drop! And it's a juicy one. 🍔 This week on #ClimateOne, we dive into the future of meat. Feeding a growing planet will need us to eat less beef and reduce food waste. Can cultivated meat provide a path forward to keep feeding a growing planet? Grab a napkin and listen now:

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

📣 💸 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. 🧵 ⤵︎

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.

⏰ 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 Good Food Institute@gfi.org · 2mo ago

Learn more about the program here → grants.gfi.org Join our informational webinar on June 9 at 12:00 p.m. EDT → bit.ly/4dyqZik

🎓 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