The alternative protein ecosystem
Discover global hubs of alternative protein innovation with our interactive map.
Fermentation
Science
We cultivate a strong scientific ecosystem and develop open-access research and resources.
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.
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
In 2023, GFI unlocked funding for plant-based and cultivated meat research, hosted our largest in-person Good Food Conference, and launched reports calling for governments to fund alternative protein innovation.
Research Grant Program projects
Discover GFI research grant recipients breaking boundaries and spearheading global alternative protein innovation.
Directed evolution using Raman activated cell sorting
The combination of flow cytometry—which allows single cell analysis and sorting—with Raman spectroscopy—which allows crude biochemical analysis of cells—can be used to develop new strains of microorganisms with enriched protein, fat, or iron compounds.
