
Promoting plant-based items on menus
Zak WestonLearn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
Learn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Calling all postdocs! Join us to connect, share experiences, and get advice on navigating the field.
We are excited to introduce our 2024 Research Grant Program outcomes, continuing our support for groundbreaking research in alternative proteins.
Our technical analyses and reports identify solutions for alternative protein taste, price, scale parity, and improved environmental sustainability.
An analysis of the current U.S. market, consumer research, and key challenges, opportunities, and open questions for blended meat.
The United States must restore its leadership in biotechnology and biomanufacturing. Investment in food biomanufacturing R&D will bolster agricultural innovation.
This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.