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.
Plant-Based
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.
Good Food Retail Report
Emma IgnaszewskiLearn plant-based sales strategies and see how the top 15 U.S. grocery retailers rate on their plant-based assortment, merchandising, and marketing.
Collaborative Researcher Directory
Amy HuangUse this directory to find scientific collaborators in the alternative protein field.
Student resource guide
This guide will help you steer through the exciting world of alternative proteins.
Engage
Discover all the ways to engage with GFI and get involved with alt protein innovation.
