Meet Dr. Liz Specht, GFI’s associate director of science and technology team
Melissa AhlbornA Q&A with The Good Food Institute's Associate Director of Science and Technology about her past, her future, and the future of science in food.
People
How Goodmylk founder Abhay Rangan is making plant-based waves in the Indian dairy market
Ramya RamamurthyGoodmylk founder Abhay Rangan aims to provide consumers with plant-based milk that's delicious, affordable, and accessible—and he has bold plans for taking a big bite out of India's dairy market.
Q&A with MorningStar Farms’ Sara Young
Julia JohnSara Young, general manager of the US frozen veggie category for MorningStar Farms' parent company Kellogg, is integral to making MorningStar's entire product line fully plant-based over the next two years.
New Crop Capital accelerates animal-free foods through impact investment
Julia JohnNew Crop Capital is funding the shift from animal products to plant- and cell-based protein, and investment leaders like Dan Malek see more opportunity ahead.
Why VCs are interested in animal-free food with Lisa Feria
Julia JohnCEO of Stray Dog Capital Lisa Feria discusses how capital is accelerating the plant-based and cell-based meat sectors—and why food is suddenly such a hot place to invest.
Merck KGaA wants to accelerate your cell-based meat startup
Olivia JeffersonIs your startup working with technologies that will advance the production and accessibility of cell-based meat? Leading science and technology company Merck KGaA wants to accelerate these efforts!
Innovation lead for the world’s largest meat producer talks plant-based protein
Tara DiMaioChristy Lebor, Global Innovation Lead for JBS (the biggest meat producer in the world), discusses how plant-based meat fits in with JBS' market strategy, sustainability goals, and perspective on protein innovation.
Scaling for success: How to expand your good food production
Sophie TroykaPlantBased Solutions CEO Daniel Karsevar joined our GFIdeas community to share some wisdom on how founders can find the right fit and tackle the challenges of scaling.
Could fermented oat protein help plant-based meat level-up?
Tara DiMaioMari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
NUGGS “operates like a software company” and is run by a 19-year-old tech entrepreneur
Mary AllenTheir "chicken nugget simulation" landed $7 million in a fundraising round led by frozen food giant McCain Foods.
