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Good Food Institute

Homepage URL: gfi.org
Alternate names: GFI, The Good Food Institute, Good Food Institute Inc.
Description: nonprofit promoting alternatives to animal food products
Country: US
ROR: 02d4bb940
Wikidata ID: entity/Q28073549
Crossref ID: 100020002
DOI: 10.13039/100020002
OpenAlex ID: F4320319426
Plant-based and cell-based approaches to meat production
2020 · Natalie R. Rubio, Ning Xiang, et al. · Nature Communications · 681
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A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China
2019 · Christopher Bryant, Keri Szejda, et al. · Frontiers in Sustainable Food Systems · 583
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A brief review of the science behind the design of healthy and sustainable plant-based foods
2021 · David Julian McClements, Lutz Grossmann · npj Science of Food · 361
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Ex-ante life cycle assessment of commercial-scale cultivated meat production in 2030
2023 · Pelle Sinke, Elliot Swartz, et al. · The International Journal of Life Cycle Assessment · 283
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Cell Sources for Cultivated Meat: Applications and Considerations throughout the Production Workflow
2021 · Jacob Reiss, Samantha Robertson, et al. · International Journal of Molecular Sciences · 236
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Opportunities for applying biomedical production and manufacturing methods to the development of the clean meat industry
2018 · Elizabeth A. Specht, David R. Welch, et al. · Biochemical Engineering Journal · 181
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Plant-Based Seafood Analogs
2021 · Meital Kazir, Yoav D. Livney · Molecules · 145
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Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute
2023 · Feng-Chun Yen, Jovana Glusac, et al. · Nature Communications · 139
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Strategies for overcoming aversion to unnaturalness: The case of clean meat
2019 · Christopher J. Bryant, Joanna E. Anderson, et al. · Meat Science · 123
Microbial foods for improving human and planetary health
2023 · Leonie J. Jahn, Vayu M. Rekdal, et al. · Cell · 122
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Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs
2020 · Aleksei Kaleda, Karel Talvistu, et al. · Foods · 120
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Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review
2024 · J. Lucas Eastham, Adam R. Leman · Current Opinion in Food Science · 118
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
2022 · Lucas de Paiva Gouvêa, Rodrigo Caldeira, et al. · Food Hydrocolloids · 115
In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin
2021 · Hualu Zhou, Bingjing Zheng, et al. · Journal of Agricultural and Food Chemistry · 110
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
2023 · Hualu Zhou, Xiaoyan Hu, et al. · Food Hydrocolloids · 108
Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
2023 · Bhanu Devnani, Galo Chuchuca Moran, et al. · Foods · 107
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Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies
2024 · Xin Zhang, Zhaonan Zhang, et al. · Current Research in Food Science · 104
Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production
2021 · Mila Djisalov, Teodora Knežić, et al. · Biology · 102
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Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends
2022 · Andrea Hoehnel, Emanuele Zannini, et al. · Trends in Food Science & Technology · 101
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Continuous fish muscle cell line with capacity for myogenic and adipogenic-like phenotypes
2023 · Michael K. Saad, John S. K. Yuen, et al. · Scientific Reports · 93
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Recombinant production of growth factors for application in cell culture
2022 · Meenakshi Venkatesan, Cameron Semper, et al. · iScience · 93
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Bioengineering Outlook on Cultivated Meat Production
2022 · Ivana Pajčin, Teodora Knežić, et al. · Micromachines · 92
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Bioprocess development for scalable production of cultivated meat
2020 · Mariana P. Hanga, Junaid Ali, et al. · Biotechnology and Bioengineering · 87
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Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications
2024 · David Julian McClements · Advances in Colloid and Interface Science · 82
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Stem cell-based strategies and challenges for production of cultivated meat
2023 · T. C. Jara, K. Park, et al. · Nature Food · 82
Works count: 276
Citation count: 8,111
H-index: 44
I10-index: 138
2-year mean citedness: 10.36
Awards count: 66
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