Has the plant-based meat revolution fizzled out?
GFI's Emma Ignaszewski comments on the prospective consumer base for the plant-based meat industry.
Plant-Based
Plant-based foods in U.S. foodservice
Explore the latest foodservice market data for plant-based proteins and dairy in the United States to uncover valuable insights and opportunities.
We taste-tested 9 fake bacons. Here’s how they compare to the real thing.
Dr. Nikhita Mansukhani Kogar spoke with the Washington Post on what will get consumers to purchase plant-based bacon in the future.
The Science of Alt Protein: Overcoming animal-free meat challenges with plant-based tissue engineering
Learn how plant-based tissue engineering combines plant-based ingredients with advanced fabrication systems to create high-end meat mimics.
ClimateCon! Colorado
Join ClimateCon! for an exciting event dedicated to tackling climate change!
The Science of Alt Protein: From prototype to production — scalable technologies for protein texturization
Join us to discover robust and scalable extruder solutions that offer high throughput rates for plant-based meat production.
Alternative proteins are a solution made for this moment
Dara HomerGlobal demand for meat is rising, and meat production is estimated to increase at least 50% by 2050. To meet this demand sustainably, we must reimagine protein.
GFI Research Grant Program RFP Collaborative Mixer
Interested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal.
GFI Research Grant Program RFP Collaborative Mixer
Interested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal.
Methane mitigation and nutrition security: achieving global sustainability requires both
A webinar focusing on the food industry's efforts to reduce methane emissions and how these cannot compromise access to affordable, nutritious food.
