Stacking plant protein sheets
Years active: 2021Dr. Yu is exploring a novel and scalable process to recreate the texture of thick animal meats by stacking layers of plant protein sheets.
Plant-Based
Melt-spinning marbled meat
Years active: 2021Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
The Alt Protein Project welcomes 15 new student groups
Hanna BarlowFifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
African Food Research Conference 2026
GFI is proud to support the African Food Research Conference 2026, a two-day virtual event organized by the Centre for African Food Research and Innovation.
Meet GFI at the 2026 NCSL Legislative Summit
GFI is collaborating with two leading organizations advancing food innovation: the Plant Based Foods Association and the Association for Meat, Poultry, and Seafood Innovation.
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.
