GFI’s Advancing Solutions for Alternative Proteins initiative aims to identify key challenges and high-impact solutions to accelerate the alternative protein industry.
Zak Weston works with manufacturers, suppliers, and upstream companies to scale innovation and infrastructure investment throughout the alternative protein supply chain. Areas of expertise: supply chains, infrastructure, ingredients, foodservice, and contract manufacturing.
Covid-19 has disrupted most foodservice operations. But strong pre-pandemic plant-based growth numbers still carry lessons for companies supplying plant-based foods to restaurants.
As consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus.
Plant-based burgers get most of the attention today, but plant-based chicken is on track to be the next breakout category. When this happens, plant-based meat will reach new consumers and grab an even bigger share of the market. The resulting benefits will be tremendous.
GFI is releasing the first installment of the Plant-Based Meat Manufacturing Guide. This guide provides a practical model for producing restructured and whole muscle plant-based meat.
Plant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they're poised to take over breakfast.
In GFI's second annual Good Food Restaurant Scorecard, we evaluate both the number of plant-based entrees and how well these entrees were marketed to appeal to mainstream audiences for the top 100 U.S. chains.