Join us for an engaging session on alternative proteins and their potential to transform food systems. This session will explore the science, technology, and market opportunities behind plant-based, cultivated, and fermented proteins driving sustainability and innovation in the food industry.
Explore a first-of-its-kind survey showing what would motivate consumers in Singapore, Thailand, Japan, and South Korea to leave fish in the sea and choose plant-based or cultivated seafood instead.
Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system.
This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
This project creates a cost-effective nutrient source for cultivated meat production from sustainably growing lipid-rich yeast on lupin waste.
This project uses microalgae to recycle mammalian cell culture media and create amino acids for growth supplements for cultivated meat production.
This project will assess the functionality of various agricultural sidestream derived cell culture media components.
Join this webinar to learn how Canada is driving the cultivated meat forward through collaborative efforts across academia, industry, government, and the nonprofit sector.
GFI's Pepin and Bruce 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.
Discover practical ways to incorporate GFI’s resources into both new and existing educational programs.
