GFI's new fact sheet quantifies plant-based meat's potential to help build a sustainable food supply by reducing land use, greenhouse gas emissions, water use, aquatic pollution, and antibiotic use.
Plant-based burgers are so pervasive, even Burger King is selling them. GFI's Jessica Almy explains why censorship efforts are wrong.
The Beyond Breakfast Sausage is making its U.S. fast-food debut! Dunkin' Donuts is partnering with the Beyond Meat to begin serving up the Beyond Sausage Breakfast sandwich at 163 locations across Manhattan.
ACLU, GFI, ALDF lawsuit defending Tofurky’s First Amendment rights comes amid multi-state censorship efforts
The Good Food Institute, the Animal Legal Defense Fund, and the ACLU of Arkansas are bringing a lawsuit on behalf of Tofurky challenging Arkansas' unconstitutional label censorship.
Mari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
ConAgra, the food giant behind the popular spicy meat stick Slim Jim, is now turning their attention to plant-based protein.
Their "chicken nugget simulation" landed $7 million in a fundraising round led by frozen food giant McCain Foods.
Wenger processing technology director Brian Plattner knows all about using extrusion to transform plant proteins into plant-based meat.
The U.S. retail market for plant-based foods is worth $4.5 billion, according to new SPINS data from GFI and PBFA.
