Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
Plant-Based
Faba–koji hybrid protein systems
Years active: 2025This project seeks to improve plant-based meat fiber formation and structure by co-extrusion of faba and koji.
India’s Orphan Crops Could Unlock a New Plant Protein Supply Chain, GFI India Argues
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.
From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
Building an alt protein community at Brown University and beyond
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
GFI Europe welcomes the fact that the German federal government has firmly anchored alternative protein sources in its High-Tech Agenda.
The future of food is being decided now
Gabriela Diaz SidronInside GFI’s work to fund science and shape the bioeconomy.
The Science of Alt Protein: Plant protein colloidal state and techno-functionality
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
2026 Climate Solutions Prize Festival
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
