
The Science of Alt Protein: Are alternative protein products the ultra-processed exception?
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Adam Leman spoke with MIT Technology Review on the regulatory hurdles and the applications of biomass fermentation in their piece on LanzaTech’s microbe-based foods.
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Calling all postdocs! Join us to connect, share experiences, and get advice on navigating the field.
We are excited to introduce our 2024 Research Grant Program outcomes, continuing our support for groundbreaking research in alternative proteins.
Our technical analyses and reports identify solutions for alternative protein taste, price, scale parity, and improved environmental sustainability.
An analysis of the current U.S. market, consumer research, and key challenges, opportunities, and open questions for blended meat.
The United States must restore its leadership in biotechnology and biomanufacturing. Investment in food biomanufacturing R&D will bolster agricultural innovation.
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.
Join us on December 19th to explore how diverse microbial strains can drive innovation in sustainable protein sources for the future of food.