Bird flu is a recurring risk. It’s time food companies planned for it.
As egg prices remain volatile, businesses should think about embracing alternatives to the protein, writes Emma Ignaszewski of the Good Food Institute.
In the News
These vegan meat brands taste almost as good as the real thing. Taste tests prove it.
GFI's Abby Sewell emphasized that taste is one of the key motivators for consumers' eating behaviors in Grist's coverage of NECTAR’s Taste of the Industry Report.
Who’s Afraid of Lab-Grown Meat?
GFI's Madeline Cohen spoke on the unconstitutionality of cultivated meat bans in this NYT piece about state-level cultivated meat bans and why some ranchers, red states, and meat industry members oppose them.
Free trade over fear: Meat industry challenges cultivated meat bans
GFI's Pepin Tuma and Bruce Friedrich spoke on the meat industry’s efforts to ban cultivated meat in this Food Nav-USA piece highlighting the need for fair regulations and the potential benefits of alt proteins.
Lab-grown meat rebrands itself to woo Trump — and RFK Jr.
Maille O'Donnell spoke to Grist on the importance of federal investment in alternative proteins for their piece on the cultivated meat industry as it navigates the new administration.
Seeking New Foods, Scientists Look To Bacteria, Algae, and More
Adam Leman spoke to MIT-affiliated magazine Undark on alternative proteins made from fermentation that are currently on the market.
Yes, Imitation Meat Is Processed. Can It Also Be Healthy?
Emma Ignaszewski speaks to the New York Times on the potential growth of the plant-based sector based on consumer trends in their piece on plant-based meat companies' product reformulations.
Seafood without a catch: N.S. startups and scientists investigate plant-based fish
Claire Bomkamp offered her insights on a CBC story about the challenges and opportunities of plant-based seafood innovation.
Would you eat dried microbes? This company hopes so.
Adam Leman spoke with MIT Technology Review on the regulatory hurdles and the applications of biomass fermentation in their piece on LanzaTech’s microbe-based foods.
The Colorado River is drying up. Farmers can help revive it
GFI's Dr. Matt Hotze penned an op-ed on the rising drought crisis in the Colorado River Basin and how farmers can save the land using drought-resistant crops.
