Science
Explore the science of plant-based, cultivated, and fermentation-derived meat. Discover research ideas, funding opportunities, and open-access tools.
Fermentation
Solutions Database
Explore startup ideas, commercial opportunities, research projects, and investment priorities throughout the alternative protein supply chain.
Tiny organisms, huge potential
GFI director of science and technology Liz Specht explores how microbes can help us make alternative proteins in the December 2020 issue of IFT's Food Technology.
Fermentation can help build a more efficient and sustainable food system
Writing for the World Economic Forum, GFI’s Caroline Bushnell explains how alternative proteins produced with fermentation offer tremendous opportunities for innovation, investment, and economic growth.
To the Biden transition team on investing in alternative proteins
GFI asks the Biden administration to significantly invest in alternative protein research as part of the U.S. economic recovery plan. Learn more about the benefits of doing so.
GFI’s new university course is forging the next generation of alternative protein researchers
Tom Ben-AryeGFI Israel is expanding its course on alternative proteins to three universities—a critical step to empowering the next generation of alternative protein researchers.
GFI’s symposium highlights fermentation’s critical role in the alternative protein industry
Maille O'DonnellHow do we feed 10 billion people by 2050? Fermentation provides a promising solution. That's why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to help make the future of fermentation a reality.
Whole biomass fermentation (video)
Learn how biomass fermentation can be used to create the next wave of whole cut meats like steak, chicken breast, bacon, and flaky fish.
Fermentation 101 (video)
Learn about the three primary ways that fermentation can be used for alt proteins: traditional, biomass, and precision.
Microbes, the third pillar in the alternative protein industry
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
