Sustainable proteins from novel sources (Next Generation Proteins for a Greener Tomorrow)
Join GFI's Adam Leman, Ph.D., for a free webinar discussing the opportunities and benefits of fermentation.
Fermentation
Women and the vital role they play in revolutionizing alternative proteins
Chelsea Montes de OcaMeet four women paving the way for innovations in alternative protein science.
The Business of Alt Protein: Effective marketing and communications for your B2B startup
Join a GFI-hosted seminar with experts Emilie Fitch, AnnaMaria White, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup.
Future Food-Tech San Francisco
Join GFI's roundtable at one of the leading alternative protein industry events.
Mycelium fermentation
Years active: 2022This project aims to use the immense diversity in mushroom-producing, new-to-food fungi to create improved fermented products. If the mycelium (the root network) has the same characteristics as the mushroom (the fruiting body), they can create tasteful and healthy products.
Byproducts-to-lipids: techno-economic analysis
Years active: 2022The project will publish an open-access techno-economic analysis (TEA) investigating a two-stage byproducts-to-lipids production system and modeling production choice trade-offs. The wet lab work will analyze organism lipid profiles under various growth conditions to inform the TEA.
A novel media recycling system
Years active: 2022The project aims to develop a sustainable toolbox of edible fungi strains to obtain intact RuBisCO from green tea. It bridges fungi fermentation with leaf protein production from waste streams, generating two promising alternative proteins in a single system.
Seafood flavors from fungal fermentation
Years active: 2022Poor and inauthentic flavors of current seafood alternatives are a barrier to consumers’ acceptance. To address this shortcoming, the precision fermentation startup Nectariss plans to develop realistic seafood flavors based on the fermentation of mycelial fungi.
Peanut meal solid state fermentation
Years active: 2022Dr. Speranza’s project explores solid-state fermentation to develop a protein ingredient with enhanced functionality and nutrition from peanut meal, an underutilized, high-volume by-product. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
