Three thoughts for food
Emily ByrdSenior Scientist Liz Specht caught up with the Thought For Food podcast crew (for her third episode!) and rediscovered how much has changed in food tech in the past two years.
Emily Byrd
Beyond Meat goes global
Emily ByrdThe startup is taking its plant-based meats to omnivores abroad in more than 50 countries across six continents.
Tyson makes second clean meat investment
Emily ByrdFuture Meat Technologies wants to replace chicken coups with a sustainable, slaughter-free alternative. Tyson is buying in.
GFI’s Year in Review: Creating the good food future
Emily ByrdRead our 2017 Year in Review to see how GFI is accelerating the next agricultural revolution.
American manufacturing, meet clean meat
Emily ByrdThe National Science and Technology Council is searching for ways to make U.S. manufacturing competitive on the world stage. We have an idea.
Food scientists: Clean meat is top priority
Emily ByrdGFI's work made the cover of The Institute of Food Technologists Magazine. Now alternative proteins are getting top billing at the group's international conference.
GFI challenges Stanford students to change food
Emily ByrdGFI brought food tech experts to Stanford's Graduate School of Business to inspire the next generation of innovators.
Five questions with the plant-pushers at Wicked Healthy
Emily ByrdThe Sarno Brothers of Wicked Healthy are power players of the plant-based industry. They stopped by the GFI Blog to explain what they do and why.
GFI alum founds Seattle food tech
Emily ByrdFormer Senior Scientist to CEO, Christie Legally is re-engineering plant-based meat and engineering a brighter food future.