The UFMG Alt Protein Project is introducing innovative alt protein solutions to diverse audiences across Brazil, from faculty researchers to eager middle schoolers.
Join us for an evening of food, fun, and networking in San Francisco. Accenture, SOSV, MISTA, and The Good Food Institute are proud to host this exclusive gathering at Accenture’s Innovation Hub.
GFI’s Bianca Datta comments on the study that found microplastics in most proteins.
Meet four women paving the way for innovations in alternative protein science.
Join a GFI-hosted seminar with experts Emilie Fitch, AnnaMaria White, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup.
Join GFI's roundtable at one of the leading alternative protein industry events.
This project will generate ingredients from byproducts of algae polysaccharide extraction to improve the flavor of alternative seafood products.
Dr. Simsek aims to provide value-adding strategies through enzyme modification for hemp processing by-products. This project will develop hemp-based protein ingredients with functional dietary fiber and reduced antinutrients.
Dr. Chen and his team will use a green, fast, and large-volume processing approach, enzymatic reaction extrusion (eREX), to modify hydrolyzed pea proteins for improved texturization capacity and bioavailability.
This project investigates dynamic antioxidant combination behaviors in plant-based fat tissue. Antioxidants with different mechanisms and polarities will be combined in oil or protein gel phases in different-sized particles to demonstrate interaction effects and evaluate lipid oxidation.
