GFI’s comment urges the Committee to propose legislation to establish and fund an interagency Alternative Protein Initiative. Learn why doing so would achieve a climate-friendly food supply.
By applying her engineering skills, Christie Lagally is upgrading plant-based production and making nuggets affordable and accessible to foodservices.
As meat companies like Tyson and Smithfield have been increasingly diving into the plant-based meat space, the Van Cleve Seafood Co. very well may be at the forefront of a similar trend in plant-based seafood.
GFI encourages the Administration to engage in research that will benefit alternative proteins. Learn more about our recommendations.
Plant-based dairy producer Eclipse Foods has rolled out their first commercial product at gourmet ice cream sellers Humphry Slocombe and OddFellows in San Francisco and New York.
GFI’s comment encourages FDA to clarify that new foods may be named by reference to the names of other foods. Learn why doing so supports FDA’s goal of promoting innovation.
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.
Plant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they're poised to take over breakfast.
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
From Tyson and JBS to Cargill and Perdue, major meat companies and food manufacturers are investing in better forms of meat production.
