The future of food is being decided now
Gabriela Diaz SidronInside GFI’s work to fund science and shape the bioeconomy.
Plant-Based
The Science of Alt Protein: Plant protein colloidal state and techno-functionality
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentumÂ
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
2026 Climate Solutions Prize Festival
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
How we’re funded
GFI is a nonprofit think tank supported by a global community of donors dedicated to making food systems better for the planet, people, and animals.
Upcycled bacterial cellulose
Years active: 2025This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
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.
