Surging interest in plant-based foods coupled with global pork shortages and increasing food safety concerns could see plant-based pork become a billion plus-dollar category by 2030, says The Good Food Institute (GFI) Associate Director of Corporate Engagement Caroline Bushnell.
Jessica Almy argues that label censorship bills are ultimately aimed at reducing competition. Instead, lawmakers should focus their effort on ensuring a level playing field.
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
The ACLU, ACLU of Arkansas, The Good Food Institute, and Animal Legal Defense Fund are challenging the Arkansas censorship law on behalf of The Tofurky Company.
Plant-based burgers get most of the attention today, but plant-based chicken is on track to be the next breakout category. When this happens, plant-based meat will reach new consumers and grab an even bigger share of the market. The resulting benefits will be tremendous.
GFI is releasing the first installment of the Plant-Based Meat Manufacturing Guide. This guide provides a practical model for producing restructured and whole muscle plant-based meat.
After great success and record lines at the 2019 Good Food Conference, Hooray Foods is looking to expand production of their plant-based bacon to foodservice. Sri picked bacon because pork production is the second greatest agricultural source of greenhouse gas emissions in the United States.
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.
