Singapore wants to sell the world on cell-cultured seafood
GFI APAC's Mirte Gosker on the big opportunity for alternative seafood products in Asia.
Industry
Alt-meat fever has cooled. Here’s why.
GFI's Emma Ignaszewski on why price parity is critical for alternative proteins to succeed in the marketplace.
The good food future
Your support powers our work in advancing alternative proteins as an essential solution to meet the world’s climate, global health, food security, and biodiversity goals. Let’s create the good food future, together.
Alternative proteins—are we there yet?
The future of food will not look like the past. This Guelph Food Safety Seminars panel will explore novel food challenges and strategies.
GFIdeas November networking mixer
Join us after the Business of Alt Protein seminar for 1:1 networking.
The Business of Alt Protein: Navigating upstream to downstream processes in precision fermentation
Join GFI and the Centre for Process Innovation (CPI), to learn how to navigate the process of scaling up your novel food manufacturing process.
All sizzle, no steak: how Singapore became the centre of the plant-based meat industry
GFI APAC's Mirte Gosker on why Singapore is the leading alternative protein hub in Asia - and arguably the world.
Mentor program
Laine ClarkOur GFI Mentor Program enables entrepreneurs and startups to have 1:1 mentoring sessions with subject matter experts across the alternative protein ecosystem.
FoodNavigator webinar: Discover 3 Versatile Ways to Create Plant-Based Offerings with Superior Meat-Like Texture and Functionality
Consumers are seeking plant-based meat applications that have the health benefits of plant proteins, with the texture and functionality of traditional meat applications. Find out more about emerging market trends, data-driven consumer insights, and innovative solutions for creating plant-based offerings that will delight consumers.
FoodNavigator USA: Futureproofing the Food System Digital Summit
The western diet – and the food system that underpins it – is becoming increasingly unsustainable, for the health of humans and the planet. So how do we futureproof the food system to deliver healthier, more sustainable products that nourish our bodies without destroying the environment?
