ClimateCon! Colorado
Join ClimateCon! for an exciting event dedicated to tackling climate change!
Industry
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.
Methane mitigation and nutrition security: achieving global sustainability requires both
A webinar focusing on the food industry's efforts to reduce methane emissions and how these cannot compromise access to affordable, nutritious food.
Challenges and breakthroughs: contextualizing alternative protein progress
Daniel GertnerIt 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.
Analyzing plant-based meat & seafood sales
Dive deep into sales and consumer data for plant-based meat and seafood. Find key category insights, size, sales growth drivers, purchase dynamics, and consumer insights.
Stakeholder meeting on cell-based food and precision fermentation
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.
The alternative protein ecosystem
Discover global hubs of alternative protein innovation with our interactive map.
Korean language resources
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
Year in Review 2023
In 2023, GFI unlocked funding for plant-based and cultivated meat research, hosted our largest in-person Good Food Conference, and launched reports calling for governments to fund alternative protein innovation.
Catalog of animal meat flavors
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.
- Academics
- Commercial
- Crop development
- Cultivated
- Ecosystem
- End product formulation & manufacturing
- End Products
- Fermentation
- GFI
- Industry
- Industry
- Ingredient optimization
- NGO's
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood-relevant
- Startups
- Target molecule selection
