Merchandising plant-based meat, eggs, and dairy at retail
Emma IgnaszewskiDiscover the best practices in retail merchandising, aisle signage, and shelf tags for plant-based meat, egg, and dairy.
Plant-Based
Marketing and promoting plant-based proteins
This quick guide offers evidence-based marketing and promotion strategies to increase plant-based sales at retail.
Consumer insights
Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.
Red seaweed protein
Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.
Shear cell technology
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
Fat encapsulation
Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.
Oat protein fermentation
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
Characterizing quinoa protein
Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.
Texturizing seaweed proteins
Learn about Dr. Yoav Livney’s work at The Technion - Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
Research grants
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
