The next hottest alternative milk comes from microbes
GFI’s Dr. Liz Specht talks about precision fermentation and its potential to help bring plant-based alternatives to the next level.
Fermentation
FERMENTATION 2022
FERMENTATION 2022 brings together everyone from the world of fermentation - producers, retailers, chefs, scientists, researchers, authors, suppliers, and regulators - to share their knowledge, experience, and strategies for growth.
The AI platform behind a Bezos-backed startup’s vegan burgers
GFI's Dr. Priera Panescu Scott talks to Bloomberg about supply chain challenges and potential solutions in the plant-based food space.
Research on animal-free fats presents un-fat-homable possibilities for meat alternatives
Priera Panescu, Ph.D.GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
How sustainable are fake meats?
GFI's Dr. Elliot Swartz discusses the environmental footprint of alternative meat.
An overview of food label censorship
Lauren StoneLabel censorship, which prohibits the use of meaty terms on alternative protein products, is anti-free market, unconstitutional, and unnecessary.
The First Amendment right to use clear labels on food
Lauren StoneAlternative protein producers have a First Amendment right to describe their products in a clear manner consistent with consumer expectations.
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.
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.
