Plant-based consumers are more valuable than you think
New research suggests these consumers are highly engaged and commercially valuable.
Cultivated
Meet GFI at the 2026 NCSL Legislative Summit
GFI is collaborating with two leading organizations advancing food innovation: the Plant Based Foods Association and the Association for Meat, Poultry, and Seafood Innovation.
The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
The hidden national security threat on your summer grill
America's food system is under growing biological pressure. Diversifying how we produce protein can make it more resilient.
The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Business of Alt Protein: The Science of Charisma for Founders, Leaders, and Professionals
Join charisma expert Olivia Fox Cabane, who will share research-backed techniques for building trust, communicating with confidence, and increasing your influence in high-stakes interactions.
Why next gen alt protein startups will be built on access, not just science
GFI's Daniel Gertner shares insights on how more companies can heighten the appeal of alt proteins to consumers including by optimizing the taste and affordability.
Protein security for the Global South
Could protein diversification help the Global South address the triple challenge of food security, climate shocks, and economic development?
Developing continuous cell lines for cultivated seafood
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
Imagine a thriving world, fed sustainably
Looking back at a decade of progress for alt proteins—and imagining what comes next.
