Techno-economic insights on fermentation ingredients
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
Technical paper
Insights and opportunities in whole-cut meat alternatives
Dive into a category overview and insights for plant-based and fermentation-enabled steaks, filets, chicken breasts, and other whole-cut products.
Plant Protein Primer
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
Plant-based meat life cycle assessment for food system sustainability
This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.
Cultivating alternative proteins from commodity crop sidestreams
Our analysis identifies commodity crop sidestreams produced in North America that are well-positioned to upcycle into inputs for alternative protein production.
Fermentation manufacturing capacity analysis
This analysis describes the existing fermentation-derived protein manufacturing landscape and strategies to effectively scale manufacturing capabilities to ensure long-term growth.
Plant-based meat manufacturing capacity and pathways for expansion
The analysis quantifies the existing global plant-based meat manufacturing landscape and evaluates pathways for expanding capacity to meet future demand.
Plant-based meat: Anticipating 2030 production requirements
Blake Byrne Liz Specht, Ph.D. Ryan Dowdy, Ph.D. Zak WestonIn this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
Plant-based egg alternatives: Optimizing for functional properties and applications
Liz Specht, Ph.D.Learn about considerations for developing new plant-based egg alternatives and incorporating egg alternatives into a variety of food products.
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Aggregating data for alternative seafood
Claire Bomkamp, Ph.D.Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
