
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.
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
Learn about Dr. Ofir Benjamin’s research characterizing quinoa protein for plant-based meat production at Tel Hai College.
Learn about Dr. Yoav Livney’s work at The Technion - Israel Institute of Technology texturizing seaweed proteins for plant-based seafood.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Learn plant-based sales strategies and see how the top 15 U.S. grocery retailers rate on their plant-based assortment, merchandising, and marketing.
Use this directory to find scientific collaborators in the alternative protein field.
This guide will help you steer through the exciting world of alternative proteins.
Discover all the ways to engage with GFI and get involved with alt protein innovation.