Redefining possible: Q&A with Impossible Foods CEO Pat Brown
Mary AllenPat Brown gives us the down-low on how he harnessed his research background to figure out why people love meat and how to satisfy those cravings with a plant-based burger.
Plant-Based
Building the Good Food Future with Bruce Friedrich
GFI’s Bruce Friedrich talks about the policy considerations for cultivated meat, consumer awareness for alt proteins, and reaching price parity.
Consumers not confused about ingredients used to make plant-based milks
Jessica Almy, J.D.GFI's new poll shows the courts are right - consumers buying soymilk and almond milk are not confused. They know what they are buying.
Impossible Foods? No question!
Bruce FriedrichFarming cells is better than slaughtering animals - safer, more sustainable, and humane. The FDA has issued a "no questions" letter to Impossible Foods, recognizing the safety of the Impossible Burger's heme (the source of the burgers "bloody" taste).
Letter to Commissioner Gottlieb re standards of identity and plant-based labels
GFI urges FDA to not restrict the use of dairy terms on plant-based dairy labels. Learn why censoring the labels is unconstitutional and against longstanding practice.
JUST partners with leading European egg producer
Matt BallLeading plant-based egg and clean meat company JUST (formerly Hampton Creek) just announced their Just Egg product will be distributed across Europe by leading egg distributor Eurovo.
The USDA wants your plant-based and clean meat research proposals
Erin Rees Clayton, Ph.D.This explicit request indicates that the U.S. government's premier agricultural research agency recognizes the potential of plant-based and clean meat to contribute to a healthy, humane, and sustainable food system.
Plant-based meat is showing up in some unexpected places
Zak WestonWant more proof that the plant-based revolution is reaching all corners of the food system? White Castle recently debuted the Impossible Burger.
Making a better egg
Annie CullGFI releases paper on plant-based egg alternatives helping manufacturers meet growing consumer demand for safer, allergen-free foods.
Food scientists follow-up: Plant-based meat, seafood, eggs, and dairy have made great advances
Matt BallA few months after their cover story on clean meat, The Institute of Food Technologists has run a cover story about plant-based meat, eggs, and dairy!
