A new survey conducted by GFI and Kelton Global showed that, in addition to excellent taste and texture, messaging about alternative seafood products’ environmental, health, and functional benefits can broaden their appeal among U.S. consumers.
New from GFI
GFI’s Advancing Solutions for Alternative Proteins initiative aims to identify key challenges and high-impact solutions to accelerate the alternative protein industry.
Five years after our founding, GFI is launching a new brand and website. Both enable us to triple-down on our commitment to a sustainable, secure, and just protein supply.
GFI’s 2021 Competitive Research Grant RFP is designed to catalyze whole-cut alt protein meat products—a critical step on the journey toward a safe and sustainable global food system.
All around the world, 2020 was a remarkable year for alternative proteins.
Israeli Prime Minister Benjamin Netanyahu became the first head of state to taste cultivated meat in a tasting event hosted by GFI Israel and Aleph Farms.
Animal Charity Evaluators (ACE) named GFI a Top Charity for the fifth consecutive year. We are honored to be recognized for our efforts to create a healthy, sustainable, and just global food supply that is better for the planet and all of its inhabitants.
How do we feed 10 billion people by 2050? Fermentation provides a promising solution. That's why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to help make the future of fermentation a reality.
The World Sustainability Organization, in partnership with GFI's Sustainable Seafood Initiative, announced it will begin certifying plant-based seafood products under their Friend of the Sea certification program.
Plant-based and cultivated meat have been recognized as two primary pillars of the alternative protein industry, but fermentation is increasingly proving its incredible promise for the future of alternative proteins.