Reimagining Protein Newsletter
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Fermentation
Fermenting flavor bases
Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
Foodservice
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Research funding database
James Dale, Ph.D.GFI’s research funding database provides curated grant opportunities for open-access alternative protein research.
Talent Database
Blake ByrneUse GFI’s Talent Database to find hundreds of professionals, scientists, and students who want to enter the alternative protein industry.
Advancing solutions for alternative proteins
Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.
The science of fermentation
Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.
Build alternative protein sessions into scientific conferences
Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.
Building interdisciplinary university research centers of excellence
Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this research has been conducted in a largely disjointed fashion with few centralized hubs for coordination. The field would benefit from dedicated interdisciplinary research centers to drive the science and technology needed to address our unsustainable food and agriculture system. University centers of excellence are essential to rallying researchers and industry partners to tackle complex questions facing the alternative protein field today.
Building alternative protein programs and majors at universities
To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would include food science and other enabling sciences that help propel alternative protein food technology forward, as well as interdisciplinary coursework providing historical, economic, and philosophical context for food technology. Shorter multi-course modules and non-major certificate programs (like minors) could focus on enabling sciences, interdisciplinary background subjects, and/or business strategies for transforming our food system.