GFIdeas July networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Cultivated
The Science of Alt Protein: Producing Fungi-Based Foods — Alternative Proteins and Beyond
Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers in this promising field.
Defining alternative protein
Given how essential alternative proteins are to a more resilient global food system, the term needs to be universally understood, on the tip of more tongues, and at the top of more agendas.
GFI commends California’s landmark $5 million investment in the future of protein
Drake JamaliCalifornia budget bill signed on June 30th will direct $5 million over the next year to advance alternative protein research at three University of California campuses.
Laying the foundation for a strong student group
Christina AguilaThis guide will help you jumpstart your new student group, build leadership skills, maximize your impact, and keep your group operating effectively.
July GFIdeas networking mixer
Join us at the GFIdeas July mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
July GFIdeas networking mixer
Join us at the GFIdeas July mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
The Business of Alt Protein: B2B marketing strategy for novel protein ingredients
Join GFI and Bright Green Partners to learn how to create a B2B marketing strategy for your novel protein ingredient.
Food giants can help put alternative meats on everyone’s table
GFI's Emma Ignaszewski explores the benefits of big meat and food companies getting involved in alternative proteins.
The State of the Science on Alternative Proteins: January through April, 2022
Liz Specht, Ph.D.A new resource series covering alt protein technology and developments in the broader scientific ecosystem
