Re: Nutrition Innovation Strategy
GFI’s comment requests FDA to clarify the role of standards of identity. Learn how flexible standards support innovation and consumer choice.
Plant-Based
China’s rising tide of plant-based innovation
Elaine SiuPlant-based food is taking root across China, from a plant-based food festival in Beijing to exciting announcements at the Food's Future Summit in Hong Kong and the 2050 China Food Tech Summit in Shanghai.
GFI launches $3 million grant program for plant-based and clean meat research
Erin Rees Clayton, Ph.D.Plant-based and clean meat research have huge potential to catalyze the evolution of our food system and solve critical global issues — and GFI wants to help researchers pursue this work.
Newly released market data shows soaring demand for plant-based food
Caroline BushnellFollowing up on last year's market data, GFI is excited to share highlights of newly commissioned data from Nielsen on the U.S. retail sales of plant-based foods. Spoiler: total sales of plant-based foods now exceed $3.7 billion.
Plant-based burgers: One size does not fit all
Mary AllenMorningStar Farms is finding opportunities to make more and more products fully plant-based while catering to everyone from the veggie-lover to the meat-lover. And we got to try them both at The Good Food Conference.
Seth Goldman is taking the meat market Beyond Meat
Mary AllenExecutive Chairman of Beyond Meat and Founder of Honest Tea Seth Goldman talks mission, impact, and scale. He'll be speaking at The Good Food Conference. Preview his awesomeness here.
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.
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).
