How to explain cultivated meat to U.S. consumers
GFI surveyed 3,500 U.S. consumers to discover how strategic messaging can grow consumer understanding of and interest in cultivated meat.
Industry
Alternative protein production facilities database
Use our database to explore the landscape of alternative protein production facilities, including plant-based, cultivated, and fermentation-derived alternative proteins.
Reimagining protein for a future under pressure
Gabriela Diaz SidronHow alternative proteins can turn today’s food system challenges into solutions for people, the planet, and animals.
Why Good Food Institute’s release of SciFi Foods’ cell lines matters as cultivated meat scales
GFI's Elliot Swartz spoke with Food Navigator-USA about GFI's recent SciFi cell line acquisition and plans for its open-access usage.
2026 Tufts Future Food Innovation Day
Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David Kaplan.
How health perceptions shape plant-based meat choices
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
The next trillion-dollar food opportunity: GFI India on India’s smart protein ecosystem
Sneha Singh of GFI India discusses the infrastructure, regulatory clarity, supply chain localization, and consumer trends shaping India's smart protein sector and its impact on climate and nutrition.
COP30 advances the climate agenda, but keeps food systems and protein diversification out of the center of decisions
The formal outcomes of COP30, compiled in the Belém Package and the so-called Global Task Force Decision, reinforced important commitments to climate finance, adaptation, and forest preservation.
Research priorities for plant-based and fermentation-enabled protein ingredients
This joint report from GFI and FFAR identifies funding priorities and research opportunities for protein ingredient optimization.
Inviting everyone to the table
Gabriela Diaz SidronIndependent organizations recognize our impact on the global food system.
