State of the Industry: Germany
Explore recent developments surrounding plant-based, cultivated, and fermentation-made proteins, investments, the scientific landscape, consumer research, and policy recommendations for Germany.
Plant-Based
State of the Industry: Asia Pacific
GFI APAC’s inaugural report on the alternative proteins sector in APAC features a deep dive into public and private funding, the R&D ecosystem, and sector progress from ideation to product commercialization and market growth.
Year in Review 2024
In 2024, we championed public support for alternative proteins, grew the scientific ecosystem, and highlighted good food solutions at global events.
Americans understand plant-based meat labeling
Research shows that a large majority of American adults understand what plant-based meat products are based on current labeling.
These vegan meat brands taste almost as good as the real thing. Taste tests prove it.
GFI's Abby Sewell emphasized that taste is one of the key motivators for consumers' eating behaviors in Grist's coverage of NECTAR’s Taste of the Industry Report.
Plant-based meat consumer segmentation
Explore key consumer segments who are open to plant-based meat, including their demographics, attitudes, needs, and behaviors.
Public investment database
Explore public investments in alternative protein science and commercialization from governments around the world.
Decoding the market: Plant-based meat consumer segmentation
Join GFI's corporate engagement team for a webinar on April 8 providing an overview of GFI's new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption.
Future Food-Tech Chicago – Sustainable Proteins & Ingredients
Join us in Chicago to connect with industry leaders, explore cutting-edge solutions, and shape the future of sustainable proteins.
Re-Thinking Food: From Plate to Planet
Join GFI’s Bianca Datta in attending Re-Thinking Food: From Plate to Planet! This experience will bring together leading researchers, policymakers, and industry experts to explore the latest science and innovations in sustainable food.
