2025 Canadian Alternative Protein Symposium
Join GFI President Bruce Friedrich at the Canadian Alt Protein Symposium, a dynamic gathering of innovators working to reshape the global food system!
Plant-Based
Natural Products Expo West
Discover new plant-based brands—or exhibit your own—at the leading natural products trade show.
Study of national plant proteins with potential for applications in plant-based products
A 2024 analysis of the potential of Brazilian crops and sidestreams for use in plant-based products.
The Business of Alt Protein: How to advance plant-forward initiatives in government
Join our upcoming Business of Alt Protein webinar exploring how individuals can advance plant-forward initiatives in government.
Methodology for analyzing investments in alternative protein companies
Curious about how we categorize investments across plant-based, cultivated, and fermentation sectors? Explore our methodology for analyzing alternative protein funding, including company inclusion criteria, funding categorization, and data sources to provide a comprehensive view of investment patterns.
The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteins
Explore how protein functionality can be tailored for specific applications.
Foodservice: Gateway to Changing Consumer Habits
Join Marika Azoff, GFI's Corporate Engagement Lead, at the Vegconomist Webtalk: Foodservice - Gateway to Changing Consumer Habits.
The Alt Protein Project
Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future of food.
U.S. consumer snapshot of alternative proteins
Explore key insights into consumer needs, perceptions, and demand for alternative proteins, highlighting trends and shifting preferences in the U.S. market.
The Business of Alt Protein: Why is food underserved as a climate problem?
Join our upcoming webinar, featuring a presentation by Henrik Bennetsen, a serial entrepreneur and co-founder of FoodxClimate, on why food is underserved as a climate problem.
