Upcycled bacterial cellulose
Years active: 2025This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
Plant-Based
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK’s biggest supermarket than making the same dishes with beef, lamb and pork mince.
JUST IN: Major report unveils China’s protein playbook—a roadmap for other nations
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam Tooze and agricultural policy expert Prof. Shenggen Fan of China Agricultural University.
Train the trainer: high school educator program
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
Alternative proteins: a strategic tool to adapt to climate change in Spain
Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
To FDA on labeling of plant-based meat, eggs, and dairy
GFI advocates for clear and simple labeling that would allow for the use of nomenclature consumers like and understand.
Ozempic Effect: Plant-based meats as allies of GLP-1 diets
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
