
Electrospinning plant protein fibers
Learn about Dr. Fabiana Perrechil Bonsanto’s research at Federal University of São Paulo (UNIFESP) to create whole cuts of plant-based meat from electrospinning.
Learn about Dr. Fabiana Perrechil Bonsanto’s research at Federal University of São Paulo (UNIFESP) to create whole cuts of plant-based meat from electrospinning.
Students are the backbone of our future food system. Strong education and training programs are needed to grow the next crop of alternative protein talent.
Join flavor and application experts from Givaudan for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts.
As the world inches closer to 2050, the deadline to meet net-zero emissions, the alternative protein industry needs scientists and students to help decarbonize and future-proof the global food system.
Join GFI for a night of mingling and reconnecting with the GFIdeas community at Fifty Years HQ in San Francisco. Meet up with entrepreneurs, investors, scientists, and alt. protein experts who are transforming the food system, including GFI's founder and CEO, Bruce Friedrich. We can't wait to see you IRL!
In a wide-ranging discussion between two good friends, Rich and Bruce talk about alternative proteins, the history of GFI, GFI's current work, and more.
Fi Global Connect will feature live sessions and exhibition booths from ingredient suppliers around the world.
Our report explored the global alternative seafood industry’s commercial landscape and shared the latest on investment, sales data, and consumer insights in 2021.
Research can propel alternative protein innovation and accelerate the shift to a more sustainable food system. Mapping the funding landscape can reveal critical opportunities to bolster innovation.
Explore data on funded alternative protein research grants from around the world to discover insights using our dashboard or our database.