Plant-based taste mastered
Creating a great tasting and sustainable plant-based product can be a complex, costly, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food.
Plant-Based
Alt-seafood: a non-profit’s perspective
GFI’s Jen Lamy discusses exciting innovations from alternative protein seafood startups, the many benefits offered by both plant-based and cultivated seafood products, and some of the challenges faced in bringing the alt protein seafood industry to par with the alt protein meat industry.
Can Bumble Bee and Nestlé hook the world on fishless fish?
Big name companies like Bumble Bee, Nestle, and Tyson are joining the wave of startups vying for a portion of the growing plant-based seafood market. Jen Lamy discusses what these established companies have to gain from getting involved in this space.
Meet the innovator behind the plant-based meat movement
GFI's Bruce Friedrich was named a 2021 "American Food Hero" - learn why.
Free From Virtual Summit
Join Free From Virtual Summit for a three-day program focused on sustainability and innovation for CPG brands.
Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
WSJ Global Food Forum
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Comment to USDA on agricultural supply chain resilience and durability
GFI submitted a comment to the U.S. Department of Agriculture (USDA) recommending that the agency invest in open-access alternative protein research to help achieve resilient, durable, and efficient agricultural supply chains and mitigate the risk of future disruptions.
The Business of Alt Protein: Intellectual property for alternative protein companies
This webinar from the Good Food Institute and Haynes and Boone, LLP, will provide an overview of how to strategically build out intellectual property protection (e.g., patents, trade secrets, etc.) for innovation in this space.
Rethinking protein: Accelerating law and policy in the global food system
Join the FAIRR Initiative and the Jeremy Coller Foundation for the first international law and policy conference on the future of protein.
