GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
Food innovation expert says UPSIDE Foods’ $161 million Series B led by SoftBank, Temasek, and Norwest is the largest-ever for a cultivated meat startup and is a sign of ‘monumental’ progress and investor confidence in the technology.
GFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat.
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.
