The alternative protein ecosystem
Discover global hubs of alternative protein innovation with our interactive map.
Fermentation
Science
Explore the science of plant-based, cultivated, and fermentation-derived meat. Discover research ideas, funding opportunities, and open-access tools.
Sustainable proteins from agave bagasse fermentation
Years active: 2023This project proposes a two-stage process using agave bagasse and tortilla industry effluents to produce single-cell proteins through fermentation processes.
TRANSFORM ‘Waste-to-Microbial Protein’
Years active: 2023This project will develop new tools and knowledge on optimized, scalable, and sustainable fermentation-derived protein based on low-cost, food-grade carbon sourced from waste.
Sustainable chicken mushroom mycelia production technology
Years active: 2023Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
Essentials
This is a resource hub for anyone interested in plant-based meat, cultivated meat, and fermentation.
Japanese language resources
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Korean language resources
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
Alumni of the Alt Protein Project: cultivating key skills beyond the classroom
Asia SheehabHow an engineer and a food scientist built practical skills through experiential learning opportunities.
Year in Review 2023
Learn about the people and partnerships growing the future of food from the ground up in our Year in Review.
