Alternative proteins are a solution made for this moment
Dara HomerGlobal demand for meat is rising, and meat production is estimated to increase at least 50% by 2050. To meet this demand sustainably, we must reimagine protein.
Global demand for meat is rising, and meat production is estimated to increase at least 50% by 2050. To meet this demand sustainably, we must reimagine protein.
A webinar focusing on the food industry's efforts to reduce methane emissions and how these cannot compromise access to affordable, nutritious food.
Explore our comprehensive State of the Industry Reports, which provide insights into the rapidly evolving alternative protein landscape.
It was a difficult year for alternative proteins in 2023, but progress in farm fields, research labs, manufacturing facilities, and government forums tells a story of persistence and innovation.
Dive deep into sales and consumer data for plant-based meat and seafood. Find key category insights, sales growth drivers, purchase dynamics, and consumer insights.
The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Department of Agriculture and Agri-Food Canada (AAFC) is organizing a global stakeholder roundtable meeting on cell-based food and precision fermentation.
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
Learn about the people and partnerships growing the future of food from the ground up in our Year in Review.
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of animal meats, removing a major barrier to their widespread adoption.