These vegan meat brands taste almost as good as the real thing. Taste tests prove it.
GFI's Abby Sewell emphasized that taste is one of the key motivators for consumers' eating behaviors in Grist's coverage of NECTAR’s Taste of the Industry Report.
Plant-Based
Plant-based meat consumer segmentation
Explore key consumer segments who are open to plant-based meat, including their demographics, attitudes, needs, and behaviors.
Public investment database
Explore public investments in alternative protein science and commercialization from governments around the world.
Decoding the market: Plant-based meat consumer segmentation
Join GFI's corporate engagement team for a webinar on April 8 providing an overview of GFI's new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption.
Future Food-Tech Chicago – Sustainable Proteins & Ingredients
Join us in Chicago to connect with industry leaders, explore cutting-edge solutions, and shape the future of sustainable proteins.
Re-Thinking Food: From Plate to Planet
Join GFI’s Bianca Datta in attending Re-Thinking Food: From Plate to Planet! This experience will bring together leading researchers, policymakers, and industry experts to explore the latest science and innovations in sustainable food.
Los Angeles Climate Week
GFI is heading to Los Angeles Climate Week! This event brings together climate organizations, policymakers, innovators, companies, and changemakers from LA and beyond on cutting-edge climate change solutions.
Climate solutions
Alternative proteins play an essential role in meeting global climate goals. Learn more about what you can do to help change how meat is made.
Plant-based meat
This is your guide to plant-based meat. Explore our tools, resources, and expert analysis of this field, from science to policy and markets.
The Science of Alt Protein: The mechanical signature of plant-based meat
Learn how tension, compression, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats.
