Upcycled bacterial cellulose
Years active: 2025This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
Plant-Based
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Train the trainer: high school educator program
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
To FDA on labeling of plant-based meat, eggs, and dairy
GFI advocates for clear and simple labeling that would allow for the use of nomenclature consumers like and understand.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
Feeding the future without feeding risk
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
