This analysis explores the environmental benefits of fermentation-derived proteins and oils compared to conventional animal products. Life cycle assessment evidence shows fermentation-derived proteins and oils can cut GHG emissions, land use, water use, and pollution relative to conventional animal products.
How research is turning native species into food innovation
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
The triple-helix model—collaboration between government, academia, and industry—is often considered central to building a thriving ecosystem for innovation and technology. On June 18, 2026, GFI India and CSIR–Central Food Technological Research Institute (CFTRI) created one such platform through a panel discussion on Academic Research Ecosystem as a Driver of the Smart Protein Sector, held as part of the symposium on Talent Development for India’s Smart Protein Sector.
From North Carolina sweet potatoes to Chinese biomanufacturing–here are some moments you may have missed.
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
GFI senior principal scientist Elliot Swartz was a featured guest on Firstpost, where he discussed the benefits of cultivated meat and its potential for scale and widespread adoption.
