6 companies walking the alt protein path to 2030
The Good Food Conference: Path to 2030
The path to 2030 is short but critical. Along the way, nations worldwide have jointly committed to cutting emissions in half from 2010 levels and protecting 30 percent of global land and ocean ecosystems. Alternative proteins can and should play a major role in that commitment. To help move the needle, our flagship gathering, the Good Food Conference®, will convene innovators, scientists, policymakers, industry leaders, and global champions working to create a future where alternative proteins are no longer alternative.
This year’s conference theme—Path to 2030—shines a light on the need for businesses, governments, and researchers to work together to create the conditions needed to build a more resilient, safe, and sustainable food system with alternative proteins at the center of the plate.
None of this important work would be possible without our sponsors.
GFC 2023’s impressive suite of sponsors illustrates how the alternative protein field is growing and diversifying across sectors, throughout the supply chain, and around the world. In addition to multinational food companies, our sponsors represent food innovation hubs, research institutions and agencies, ingredient suppliers, equipment manufacturers, engineering firms, investors, nonprofits, law firms, and of course companies bringing delicious alternative proteins directly to peoples’ plates (where they belong, in our humble opinion).
Here are six companies reimagining how meat is made
Settle in and learn more about these generous sponsors who have not only made the GFC possible but are investing their time, energy, and brilliance into accelerating the alt protein movement 365 days a year.
Food Systems Innovation
Food System Innovations (FSI) strives to create value for its stakeholders by helping build a more sustainable, humane, and equitable global food system. Like other champions of alternative proteins, FSI believes that industrial animal agriculture is not sustainable and that to actually reduce meat consumption, the industry must create products that mimic the taste and textures of traditional animal products. Sound familiar?
There are a few key projects that FSI is working on to fulfill that mission.
- In partnership with GFI and Accenture, FSI is building a dedicated research facility to address bottlenecks that hold back advances in alternative proteins. The Sustainable Protein Innovation Institute will increase innovation, solve development and commercialization challenges, and uncover insights that make alt protein products more successful.
- FSI is accelerating innovation with machine learning and artificial intelligence to make plant-based meats more resource-efficient and cost-effective.
- FSI has developed FlexMeat, a category of products that consist of small amounts of animal meat/fish combined with plant products to create more healthy and sustainable foods that would be welcome on any flexitarian’s plate.
ADM
ADM is diversifying the world’s protein sources to help meet the food security, sustainability, and health and well-being needs of a growing global population. They recognize that groundbreaking innovation and radical collaboration are needed to reinvent and reimagine what’s possible in the food ecosystem.
ADM is making that happen in several notable ways.
- ADM invested approximately $300 million to further enhance its alternative protein capabilities at their existing facility in Decatur, IL, and a new state-of-the-art Protein Innovation Center in the same city.
- ADM partnered with animal-free dairy company New Culture, providing access to ADM’s product development resources, ingredients, and manufacturing infrastructure.
- As part of a strategic partnership, ADM will help optimize cell culture nutrients to accelerate GOOD Meat’s cultivated meat production process.
“Feeding a growing global population sustainably is the challenge of a lifetime. We’re excited to be a part of the Good Food Conference, collaborating with others from across our world’s food ecosystem who are also committed to uncover solutions that are better for people and the planet.”
Allyson Fish, president, Global Savory and Alternative Proteins at ADM
Cargill
Cargill fulfills the role of an ecosystem enabler, strategically connecting those passionate about pushing the envelope on taste, affordability, and sustainability with experts in supply chain, ingredient development, manufacturing, and broad market access. Cargill entered the alternative protein market over 50 years ago and has invested significantly in pea protein, plant-based alternatives, cultivated meat, and cultivated seafood.
Here’s how they are making a difference.
- Cargill employs an in-house principal food scientist solely dedicated to plant-based research and development. They partnered with CUBIQ FOODS to bring innovative fats to plant-based food. The new fat technologies are especially relevant in the plant-based meat and dairy alternative space, where fats and oils play pivotal roles in structure, taste, texture, and nutritional profile.
- Cargill has invested in nine cultivated meat deals to date, including Upside Foods, Aleph Farms, and Wildtype.
- Elizabeth Gutschenritter, Managing Director of Alternative Proteins at Cargill, is a featured speaker at #GFC2023. Her panel, Unlocking the market potential of plant-based meat, is sure to be a lively and insightful conversation.
“At Cargill, we see the entire food supply chain and how we can work together. Playing the role of an ecosystem enabler, we’re tapping into our extensive network – internally and externally – to strategically connect those passionate in pushing the envelope on taste, affordability, and sustainability with experts in supply chain, ingredient development and manufacturing as well as a broad market access. We’re innovating to create a toolbox of meaningful solutions and are exploring previously untapped protein sources, as well as expanding our portfolio in plant-based proteins, fermented proteins and specialty fats to create new nutritious and great-tasting products.”
Belgin Kose, Managing Director of Alternative Meat and Dairy Solutions at Cargill
CoBank
For more than 100 years CoBank has stood side-by-side with customers in the agriculture sector as they chart their unique paths toward a sustainable future. CoBank’s customers are at the forefront of developing technologies aimed to satisfy consumer demand for choices and alternatives.
Here’s how they are doing it.
- CoBank actively funds alternative protein producers, many in rural parts of America.
- Their team of economists analyze the state of plant-based meat and other alternatives in the marketplace and help inform businesses looking to start or expand in the alt protein sector.
“As one of the largest providers of credit to food and agribusinesses in the United States, it is essential we have our finger on the pulse of consumer preferences, while remaining true to our core mission of providing dependable financial services to agriculture and rural America. We are excited to sponsor the 2023 Good Food Conference to help advance important conversations around agriculture and a rapidly changing consumer marketplace.”
CoBank
CP Foods
CP Foods strives to “Put Our Heart into Food” and to enable an animal-free lifestyle for better health and a better world. Working hand in hand with innovative global partners, they use their scale to expand the reach and impact of these benefits worldwide.
Here’s how they are making an impact.
- With the launch of their Meat Zero products, CP Foods is at the forefront of driving adoption of alternative proteins in Asia with delicious, healthy, and affordable products.
- They partnered with cultivated meat company Future Meat Technologies to develop hybrid cultured meat products for the Asian market, matching the unique consumer preferences of the Asian continent and leveraging the company’s knowledge of the market demands and vast distribution network in the region.
- CP Foods supports the next generation of alternative protein researchers, including mentoring students from Chulalongkorn University along the route to their grand prize in the 2021 international ASEAN Food Innovation competition.
MISTA/Givaudan
Launched by Givaudan in 2018 as an innovation platform for the food industry, MISTA brings together the expertise of large food and beverage companies with selected startups to optimize ideas and products that solve current and future industry challenges. These two entities have supported innovative advancements in the alt protein industry worldwide.
Here’s how they are helping to solve challenges.
- Givaudan, Bühler, and Cargill are working with the FoodTech HUB Latam and the Food Technology Institute to open a Tropical Food Innovation Lab in Campinas, Brazil. This innovation hub will have both wet and dry extrusion systems for plant-based proteins, along with a state-of-the-art demo kitchen.
- Givaudan launched PrimeLock+, a plant-based replacement for beef and pork fats, made from encapsulating coconut oil and flavors.
- MISTA launched a high-performance plant-based yogurt base, bringing together several partner technologies, including plant-based pea and fava proteins, protein binder, texturizing cultures, and starch performance to create an appealing mouthfeel and a dairy-like flavor.
Collaborating for a brighter food future
With our eyes on the path to 2030, we welcome the support and partnership of companies like the ones featured here to join us as we envision a world where alternative proteins are not alternative, where food supplies are not threatened, where carbon emissions are radically reduced, and the health and wellbeing of all are realized by all, and once envisioned, to work beside us to make it so.
Authors
Chelsea Montes de Oca
Chelsea Montes de Oca coordinates GFI’s messaging and global publishing activities, providing editorial review and cohesion to our blogs, reports, and other key resources. Areas of expertise: ethical storytelling, strategic messaging, writing, and intercultural communication
Liz Fathman
Liz leads the editorial and engagement team within Comms to steward and strengthen GFI’s owned and social channels, earned media work, and events and community engagement. Areas of expertise: strategic communications, content creation and storytelling, publishing, ethnography, small-scale agriculture, regional food production