The Future of Meat: Technology, Sustainability, and the Meats of Tomorrow
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.
Learn how the process-driven co-structuring of plant, cellular, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives.
Join charisma expert Olivia Fox Cabane, who will share research-backed techniques for building trust, communicating with confidence, and increasing your influence in high-stakes interactions.
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
GFI India's Sneha Singh explains in The Week's op-ed that by diversifying protein sources, India can enhance food security and contribute to its net-zero targets.
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
This project seeks to improve plant-based meat fiber formation and structure by co-extrusion of faba and koji.
GFI India's latest whitepaper explores how India’s indigenous and underutilized crops can be leveraged to build a stronger domestic ingredient ecosystem for alternative protein applications.
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni