New Harvest | Website
New Harvest is a nonprofit organisation that funds and supports open research in cellular agriculture. The term ‘cellular agriculture’ was first coined in 2015 by Isha Datar, Executive Director of New Harvest.
The Good Food Institute | Website
The Good Food Institute is one of the main non-profits galvanising the development of alternative proteins by tackling scientific, industrial and policy challenges.
CellAgri | ebook
This ebook is a complete introduction to the field, no science knowledge necessary.
Massive Science & New Harvest | Report
This report has 9 articles; the first three articles discuss the “why”, the next three look at the “what”, and the final three describe the “how” of cultivated meat.
Mosa Meat | Video
This 2 minute video explains how we grow beef from the stem cells of a cow.
Good Food Institute | Video
In 15 minutes, GFI’s Senior Scientist provides a comprehensive overview of the history of clean meat, the technological steps of producing clean meat and an overview of the marketplace today.
Nathan Merzvinskis| 4 written modules
These modules will take you from zero to one on the foundations of the science behind cultivated meat. Estimated time: 16 hours
Alex Shirazi | Podcast
Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background.
Good Food Institute| Explainer
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
Good Food institute | Database
GFI has too many resources for us to link to here. Please just visit and browse theirs to find what is of interest to you. To start you off, here is their Solutions Database. Its a full list of opportunities to advance alternative proteins! For example, filter the solutions for cultivated meat or fermentation under the “Production Platform” heading
Get up to speed on the global cultivated meat industry as it was at the end of 2020. This report details the commercial landscape, investments, regulatory developments, and scientific progress in the rapidly accelerating field of producing meat through cellular agriculture. To help you through the report, there is a companion video.
Good Food Institute | Report and Video
Fermentation has emerged as the third pillar of alternative proteins. New applications are transforming the industry, improving the taste and texture of alternative protein products. This report covers 2020 developments in the competitive landscape, innovation opportunities, product and ingredient applications, investment trends, regulatory status, and more. To help you through the report, there is a companion video.
This is a review of publicly available patent applications. As Robert explains, these do not necessarily reflect what is happening right now as the patent process is slow – what is released to the public could have been filed up to 18 months earlier. Last updated Aug 2020.
*Robert’s review is a personal analysis only and not to be used in lieu of advice from a patent lawyer*
Emerging biotechnologies for an ecological revolution. Particularly, how cellular agriculture, biofabrication, & bioagronomics will enable a multi-planetary, post-animal, and decarbonized bioeceonomy built on the principles of industrial ecology
Elliot Swartz has compiled a list of academic papers relevant to cultivated meat in a program called PaperPile. Check it out and download to your heart’s content!
Claire Bomkamp/GFI has compiled a list of academic papers relevant to cultivated meat in a spreadsheet program called AirTable. It’s a little less intuitive to use but you can filter to get exactly the papers you want! Unfortunately, some of the papers aren’t open access so you can’t view without purchasing or institutional access
Consumer research on examining the nature and extent of acceptance of dairy products derived from precision fermentation, by Oscar Zollman Thomas and Christopher Bryant
One of the challenges to producing cultivated meat is a scaffold that promotes growth of muscle cells in a fibrous manner; why not use grass!?
Good Food Institute
A free online course exploring the science behind plant-based and cultivated meat.
Good Food Institute
Instructors don’t have to create their curriculum from scratch. You can find the building blocks of alternative protein courses in our Curriculum Materials Repository, including syllabi, powerpoints, recommended readings, and assessment tools from existing alternative protein curricula. All these resources are open-access, ready for an instructor to adapt and transform them to teach students about alternative proteins in new, globally relevant ways.
Koert van Mensvoort
This cookbook aims to move beyond in vitro meat as inferior fake-meat replacement, to explore its creative prospects and visualize what in vitro meat products might be on our plate one day.