FDA proposes new rules for plant-based milks
GFI's Madeline Cohen summarizes FDA's draft guidance on plant-based milk labeling, and explains why consumers aren't confused when purchasing these dairy alternatives.
In the News
The Secret Ingredient That Could Save Fake Meat
GFI's Audrey Gyr talks about the potential opportunity of cultivated fat to play a role in developing plant-based meat products.
Soy, Oat and Almond Drinks Can Be Called Milk, F.D.A. Says
GFI's Madeline Cohen offers insight into FDA's draft guidance on plant-based milk labeling, and its impact on consumers.
Oat, almond and other plant-based drinks can be labeled ‘milk,’ FDA proposes
GFI responds to FDA's draft guidance on plant-based milk labeling in the U.S.
No cow needed: Oat and soy can be called milk, FDA proposes
Read GFI's response to FDA's recent draft guidance on plant-based milk labeling.
Plant-Based Drinks Can Be Labeled as ‘Milk,’ FDA Says
GFI's Madeline Cohen discusses FDA's draft guidance on plant-based milk labeling, and how it can be detrimental to U.S. climate goals.
Will 2023 be the year food plays a role in sustainability policy?
GFI's Sheila Voss reflects on the importance of food sustainability and alternative proteins in global policy conversations.
Where’s the beef? UW-Madison scientists develop, research artificial meat
GFI grant recipient Masatoshi Suzuki was featured in a local Madison Wisconsin news segment about his work on cultivated meat.
I tried lab-grown meat made from animals without killing them – is this the future of ethical eating?
GFI's Elliot Swartz talks about the production process of cultivated meat and the climate benefits of alternative proteins.
For one afternoon, lab-grown meat was the talk of the town
Coverage of Tufts University's Cellular Agriculture Innovation Day includes quotes from GFI's Bruce Friedrich about the importance of government investment in alt proteins.
