Plant-based dairy producer Eclipse Foods has rolled out their first commercial product at gourmet ice cream sellers Humphry Slocombe and OddFellows in San Francisco and New York.
GFI’s comment encourages FDA to clarify that new foods may be named by reference to the names of other foods. Learn why doing so supports FDA’s goal of promoting innovation.
Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.
Plant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they're poised to take over breakfast.
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
From Tyson and JBS to Cargill and Perdue, major meat companies and food manufacturers are investing in better forms of meat production.
Improved Nature is making its retail debut in the New York metropolitan area with plant-based products that are bringing something extra to our plates — a new manufacturing process that replicates whole muscle meat.
GFI’s comment recommends ways OSTP can support alternative protein research. Learn how doing so can help create a successful alternative protein sector.
GFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
At The Wall Street Journal's Global Food Forum, GFI director of policy Jessica Almy made the case for consumer choice and against government censorship of plant-based food labels.
