Open-access research is laying the foundation of plant-based meat innovation. More and more scientists are gravitating to the field.
There is no such thing as a sustainable food system without healthy soil. The alternative protein economy can help us get there.
GFI, ProVeg, and 31 partner organizations across 21 countries are launching Smart Protein, a project funded by the European Commission, to develop protein-rich foods from plants, fungi, and byproducts.
Impossible Foods is a recipient of the 2019 United Nations Global Climate Action Award, selected for its practicality and scalability. And speaking of scale, Impossible just made its East Coast retail debut!
UPSIDE Foods, JUST, Fork & Goode, BlueNalu, and Finless Foods just established the Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation).
In a new piece for Wired, GFI's Dr. Liz Specht explains two major but rarely discussed challenges with current meat production—and how plant- and cell-based meat can solve them.
Smithfield is the latest major food producer to step into the plant-based protein market.