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.
GFI Israel is expanding its course on alternative proteins to three universities—a critical step to empowering the next generation of alternative protein researchers.
How 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.
Learn how biomass fermentation can be used to create the next wave of whole cut meats like steak, chicken breast, bacon, and flaky fish.
Learn about the three primary ways that fermentation can be used for alt proteins: traditional, biomass, and precision.
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
Inaugural report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry
GFI requests that alternative protein research be included in the President’s budget proposal. Learn how doing so will build the bioeconomy and create jobs.
To seed the next generation of alternative protein innovation, we need more open-access research. That's why, thanks to our generous donors, GFI is releasing two new funding opportunities for scientific research on alternative proteins.
GFI and others urge former Deputy Secretary Censky to prioritize open-access research for alternative proteins. Learn more about the benefits of doing so.
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