Latin America has an important role to play in transforming the global food system. That's why GFI Brazil is partnering with FoodTech Hub Brazil, the first food tech hub in Latin America, to support the alternative protein market throughout the region.
In a huge milestone for the cultivated seafood industry, BlueNalu has successfully produced whole-muscle portions of yellowtail fish fillet derived directly from fish cells.
Marfrig, the world's second-largest beef company, and global agricultural giant ADM are expanding their partnership with the new plant-based meat brand The Revolution for both Brazil and the rest of the world.
After great success and record lines at the 2019 Good Food Conference, Hooray Foods is looking to expand production of their plant-based bacon to foodservice. Sri picked bacon because pork production is the second greatest agricultural source of greenhouse gas emissions in the United States.
By applying her engineering skills, Christie Lagally is upgrading plant-based production and making nuggets affordable and accessible to foodservices.
As meat companies like Tyson and Smithfield have been increasingly diving into the plant-based meat space, the Van Cleve Seafood Co. very well may be at the forefront of a similar trend in plant-based seafood.
Plant-based dairy producer Eclipse Foods has rolled out their first commercial product at gourmet ice cream sellers Humphry Slocombe and OddFellows in San Francisco and New York.
Their fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat.
Improved Nature is making its retail debut in the New York metropolitan area with plant-based products that are bringing something extra to our plates — a new manufacturing process that replicates whole muscle meat.
Startup Geltor has partnered with collagen producer GELITA to commercialize the world's first edible animal-free collagen (i.e., what gelatin is made from). It could revolutionize products and massively expand the plant-based food industry.
