Sensory evaluation guide for alternative proteins
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
Fermentation
Illinois Alternative Protein Innovation Task Force Final Report
The first-in-the-nation Task Force, established in 2023, explored how the state can become a national hub for plant-based, fermentation-derived, and cultivated proteins.
Why Sustainability Matters in Bio-Based Ingredients: Practical Challenges, Key Decisions, and What’s Next
Join us for an insightful discussion and gain practical perspectives on how to understand and improve your environmental impact and why doing so is becoming increasingly essential.
Where knowledge flows, innovation grows
Elisha ReichlingInside GFI’s 2025 Research Grant Program and the newest projects poised to shape the future of alt proteins.
Sensory evaluation of alternative proteins: A best practices guide
Learn how sensory science can drive the adoption of alternative proteins.
Alternative Protein Innovation in Illinois
Discover how Illinois’ agricultural strengths, research leadership, and manufacturing capacity are fueling a growing alternative protein sector that promises new jobs and a more secure, sustainable food future.
Research priorities for plant-based and fermentation-enabled protein ingredients
This joint report from GFI and FFAR identifies funding priorities and research opportunities for protein ingredient optimization.
Inviting everyone to the table
Gabriela Diaz SidronIndependent organizations recognize our impact on the global food system.
The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins Criteria
Join GFI’s next Business of Alt Protein webinar featuring a deep dive on the Climate Bonds Initiative's new Alternative Proteins Criteria.
What startups need to know about partnering with corporates
Discover key takeaways for startups looking to form resilient and mutually beneficial partnerships with corporates.
