The protein department of the future is a world of opportunity. New evidence from The Kroger Co. and Heinen's bolsters the case for shelving plant-based meat products in the meat aisle.
Caroline Bushnell, GFI’s vice president of Corporate Engagement, discusses why there’s room for both established and new players in the growing field of alternative proteins.
U.S. sales data shows that plant-based meat sales have remained strong amid Covid-19, outperforming both its prior-year growth as well as animal-based meat's growth rates.
GFI urges FDA to establish principles for modernizing food standards that account for all foods. Learn why doing so is vital to FDA’s goal of supporting innovation.
GFI's Bruce Friedrich spells out that among the many steps we could take to lower the risk of the next pandemic, perhaps the most effective would be to stop farming animals for meat.
There's a lot of research on the cellular and molecular components needed to match conventional seafood's taste, texture, and aroma. We've put together a resource to help alternative seafood researchers and companies navigate it.
GFI’s comment requests that NIFA support research into alternative proteins. Learn why supporting alternative proteins will be beneficial to consumers and the American economy.
GFI’s comment requests that the Committee work to establish an interagency Alternative Protein Initiative. Learn why doing so would support rural America.
Jamie Harris of the Sentience Institute speaks with Dr. Elliot Swartz about the science of plant-based and cultivated meat, technical barriers to scaling, and professional opportunities in alternative proteins.
Covid-19 has disrupted most foodservice operations. But strong pre-pandemic plant-based growth numbers still carry lessons for companies supplying plant-based foods to restaurants.
