Year in Review 2016
In 2016, the year GFI was founded, we launched two alternative protein startups and accelerated innovation in the public and private sectors.
Plant-Based
Monthly Highlights
Monthly report straight from the desk of GFI President and Founder Bruce Friedrich showcasing GFI’s work to make the global food system better for the planet, people, and animals.
Reimagining Protein Newsletter
Sign up for our general newsletter to keep up with major alternative protein milestones and gain key industry insights.
Exploring cassava leaf proteins
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
Valorizing agricultural side streams
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
Scaling cashew apple supply
GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.
Texturizing proteins and fiber
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
Breeding peas and sorghum
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
Creating fiber-like structures
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
Integrating sensors into extrusion
Learn about Dr. Filiz Koksel’s work at the University of Manitoba to integrate sensors into plant-based meat extrusion.
