Skip to Content

Plant-based
Cultivated
Fermentation

About
Team
Global
Careers
Media
Blog

Plant-based
Cultivated
Fermentation

- Science
- - The science of
  - Plant-based meat
  - Cultivated meat
  - Fermentation
- - Scientific communities
  - Ecosystem map
  - Researcher directory
  - The Alt Protein Project
  - Network database
- - Research tools
  - Solutions database
  - Literature library
  - Cell line database
  - Alternative seafood data
- - Research funding
  - Research Grant Program
  - GFI-funded research
  - Research grants tracker
  - Research funding database
- - Technical analyses & reports
  - Fermentation manufacturing capacity
  - Plant-based LCA
  - Commodity crop sidestreams
  - Amino acid cost & supply
  - Sensory evaluation
- - Education & careers
  - Teaching library
  - Career portal
  - Free online course
- Newsletter signup
- Join the researcher directory
- Meet our experts
Solutions
- Initiatives
- - Global challenges
  - Climate
  - Biodiversity
  - Food security
  - Global health
- - Mobilizing talent
  - Research grants
  - Securing government funding
  - Research funding database
  - The Alt Protein Project
- - Fostering partnerships
  - Sustainable Seafood Initiative
  - Ensuring a clear path to market
  - Advocating for fair labeling
  - GFIdeas Community
  - Alternative protein researcher directory

About
Team
Global
Careers
Media
Blog

Donate

Science
Science
- The science of
  Plant-based meat
  Cultivated meat
  Fermentation
- Scientific communities
  Ecosystem map
  Researcher directory
  The Alt Protein Project
  Network database
- Research tools
  Solutions database
  Literature library
  Cell line database
  Alternative seafood data
- Research funding
  Research Grant Program
  GFI-funded research
  Research grants tracker
  Research funding database
- Technical analyses & reports
  Fermentation manufacturing capacity
  Plant-based LCA
  Commodity crop sidestreams
  Amino acid cost & supply
  Sensory evaluation
- Education & careers
  Teaching library
  Career portal
  Free online course
Industry
Industry
- Industry landscape
  State of the Industry
  Company database
  Alt protein career portal
- Market insights
  Retail sales
  Plant-based meat sales deep dive
  Foodservice sales
  Consumer insights
- Investment
  Investor due diligence support
  Fundraising database
- Entrepreneurship
  Mentor program
  Investor directory
  Startup manual
  Map of incubators
  Partnering with corporates
  Partnering with foodservice
- Manufacturing & production
  Funding the build
  ESG framework
  Protein primer
  Life cycle assessment guide
  Contract manufacturing database
  Production facilities database
- Retail
  Marketing guide
  Merchandising guide
  Pricing and promotion
- Foodservice
  Promoting plant-based menus
  Foodservice market data
Policy
Policy
- Featured resource
  American national competitiveness & the future of meat
- Policy initiatives
  Securing public funding for research
  Ensuring a clear path to market
  Advocating for fair labeling
- Key policy resources
  The State of Global Policy report
  Recommendations for the Trump Administration
  Opportunities for farmers and agriculture
  Open-access research is needed
  Food label censorship
Solutions
Initiatives
Initiatives
- Global challenges
  Climate
  Biodiversity
  Food security
  Global health
- Effective solutions
  Advancing solutions for alternative proteins
  State of the Industry Reports
  Plant-based retail market overview
  Seafood data: ATLAS & PISCES
  Cell line repository
- Mobilizing talent
  Research grants
  Securing government funding
  Research funding database
  The Alt Protein Project
- Fostering partnerships
  Sustainable Seafood Initiative
  Ensuring a clear path to market
  Advocating for fair labeling
  GFIdeas Community
  Alternative protein researcher directory
Engage
Engage

Donate

Search

Business news

Plant-based burger

Blog Business news February 13, 2018

Best lines from Impossible Foods’ first blog

Emily Byrd

Impossible Foods Founder Asks "What IF?"

Business news
Industry
Plant-Based

1
…
6
7
8
9
10

Stay in
the loop

"*" indicates required fields

Δ

Facebook

This field is for validation purposes and should be left unchanged.

Name*

First Last

Professional Background

Other Professional Background*

Email*

As a subscriber, you'll receive the biweekly Reimagining Protein newsletter as well as occasional updates and opportunities to support and get involved in our work. You may unsubscribe at any time. Please see our Privacy Notice for more details on how we store and use your information.

Check out GFI’s full suite of newsletters.

Newsletters
In the news
Experts
Careers
Global
Donate
Privacy policy
AI policy
Contact us

Copyright 2026. All Rights Reserved. Powered by philanthropy, GFI is a nonprofit 501(c)(3) organization. Tax ID 81-0840578

The ripple effect. 2024 Year in review. Creating waves of impact, energized by donor support. Learn how we are shaping the future of food alongside scientists, policymakers, students, and innovators in our latest Year in Review. Dive in.

The ripple effect. 2024 Year in review. Creating waves of impact, energized by donor support. Learn how we are shaping the future of food alongside scientists, policymakers, students, and innovators in our latest Year in Review. Dive in.