Improved Nature is making its retail debut in the New York metropolitan area with plant-based products that are bringing something extra to our plates — a new manufacturing process that replicates whole muscle meat.
GFI’s comment recommends ways OSTP can support alternative protein research. Learn how doing so can help create a successful alternative protein sector.
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
At The Wall Street Journal's Global Food Forum, GFI director of policy Jessica Almy made the case for consumer choice and against government censorship of plant-based food labels.
Nestlé's new PB triple play is more than just a new plant-based burger option—it's a sign that the plant-based market is bigger than burgers.
Amidst surging interest in plant-based food in the Southeast, a restrictive Arkansas law threatens consumers’ independence and seeks to deny access to the products they demand, says food policy expert.
UPSIDE Foods' Uma Valeti is making an impact in the United States and around the world. GFI-India reflects on how the cardiologist-turned-entrepreneur has helped change the game in the world's biggest democracy.
New U.N. report points to growing environmental concerns in our oceans. Plant-based and cultivated seafood offer a sustainable solution.
Impossible Foods is a recipient of the 2019 United Nations Global Climate Action Award, selected for its practicality and scalability. And speaking of scale, Impossible just made its East Coast retail debut!
The Good Food Institute Executive Director Bruce Friedrich welcomes news that McDonald's will begin testing a Beyond Meat burger across 28 locations in Canada starting Monday, September 30.
