Food 4 Thought 2025
Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system.
Plant-Based
Upcycling wheat bran for fermentation
Years active: 2024This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
2025 AOCS Meeting (American Oil Chemists’ Society)
Join GFI experts at the AOCS Meeting to explore research on land use efficiency and the environmental impact of plant-based meats.
Upcycling of side streams
Years active: 2024Over 20% of plant protein is underutilized. This project addresses that challenge by developing more efficient protein recovery.
Reimagining soy: flavor and function
Years active: 2024This project upcycles non-GMO soybean meals into premium ingredients with improved flavor and function through innovative processing.
Alt Protein Pipelines: Building a customized course around open-access resources
Discover practical ways to incorporate GFI’s resources into both new and existing educational programs.
Society of Environmental Journalists Annual Conference 2025
Join GFI at this Southwest-based conference that explores the increasingly important role of environmental journalists! We will be exhibiting at the event to educate attendees about the power and potential of alternative proteins.
Extrusion-assisted canola protein extraction
Years active: 2024Canola meal will be processed by extrusion to extract protein that will be concentrated and dried to form a high-quality protein ingredient.
Future Food-Tech San Francisco 2025
Don’t miss Maille O'Donnell, GFI’s senior policy specialist for public investment and industry, on the main stage as she unpacks how smart policies can drive a more sustainable, fair, and resilient food system.
From labels to composition: A nutritional analysis of plant-based meat and egg products in India
This nutritional analysis is the outcome of a two-part study comparing the nutritional labels of plant-based meat and egg products with their animal-derived counterparts and assessing the nutritional quality of their protein and fat constituents.
