New data shows plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth
Plant-based retail sales grew almost five times faster than total retail food sales last year, according to new SPINS data commissioned by GFI and PBFA.
GFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
Plant-based entrées missing in 42 out of 100 top U.S. restaurant chains
As consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
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.
