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.
GFI's Daniel Gertner shares insights on how more companies can heighten the appeal of alt proteins to consumers including by optimizing the taste and affordability.
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
