As meat grown without animals gets closer to market, the debate about what to call it continues. At this critical juncture, we explain the history of the name "clean meat" and how we're thinking about it in light of the results from our latest consumer research study.
Partners from leading international law firm McDermott Will & Emery joined this month's GFIdeas call to give all the plant-based and clean meat entrepreneurs in attendance a crash course in IP. Here's a taste of what we learned.
Plant-based and clean meat research have huge potential to catalyze the evolution of our food system and solve critical global issues — and GFI wants to help researchers pursue this work.
Following up on last year's market data, GFI is excited to share highlights of newly commissioned data from Nielsen on the U.S. retail sales of plant-based foods. Spoiler: total sales of plant-based foods now exceed $3.7 billion.
Meet the entrepreneurs who will pitch their game-changing businesses in front of leading venture capital firms and global media at the Good Food Conference.
Startups developing innovative plant-based and clean meat have the chance to present at our conference on September 6th, in Berkeley, CA. The audience includes DFJ, Spark Capital, Obvious Ventures, Tyson Ventures, Kraft Heinz, Kellogg's, New York Times, Wall Street Journal, Inc. Magazine, the BBC, and many more.
GFI releases paper on plant-based egg alternatives helping manufacturers meet growing consumer demand for safer, allergen-free foods.
The Korean Trade-Investment Promotion Agency (KOTRA) flew GFI's Innovation Specialist Aylon Steinhart to speak on "Disruptive Food Technology" in Seoul, South Korea.
The Good Food Institute's inaugural conference will convene leading global scientists, policymakers, investors, entrepreneurs, and companies, in order to explore the vast potential for plant-based and clean meat innovations to transform our global food system.
Senior Scientist Liz Specht caught up with the Thought For Food podcast crew (for her third episode!) and rediscovered how much has changed in food tech in the past two years.