World’s first regulatory approval for cultivated meat begins “new space race for the future of food”
The Singapore Food Agency (SFA) and Eat Just have undertaken a rigorous approval process to bring cultivated meat to market in Singapore.
Industry
BREAKING: World’s first approval of cultivated meat sales
Ryan HulingThe Singapore Food Agency (SFA), the lead agency for food-related matters in Singapore, has approved the sale of a cultivated meat product in the city-state.
Fermentation can help build a more efficient and sustainable food system
Writing for the World Economic Forum, GFI’s Caroline Bushnell explains how alternative proteins produced with fermentation offer tremendous opportunities for innovation, investment, and economic growth.
McPlant launch could “reverberate throughout the global supply chain” and solidify plant-based meat’s mainstream status, says foodservice expert
McDonald's move to develop and launch its own line of plant-based meat marks a major inflection point for alternative proteins.
What we know about McDonald’s new ‘McPlant’ plant-based burger
The fast food giant’s shift toward plant-based meat could have major implications for the growing sector. GFI's Zak Weston explains.
GFI’s symposium highlights fermentation’s critical role in the alternative protein industry
Maille O'DonnellHow do we feed 10 billion people by 2050? Fermentation provides a promising solution. That's why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to help make the future of fermentation a reality.
Kroger’s plant-based chicken launch signals a surge in alternative protein retail expansion
Emma IgnaszewskiKroger is launching several new products in its Simple Truth Plant Based line, signaling a broader trend of alternative protein expansion in retail.
WSO’s Friend of the Sea certification matters for the plant-based seafood industry. Here’s why
Jen LamyThe World Sustainability Organization, in partnership with GFI's Sustainable Seafood Initiative, announced it will begin certifying plant-based seafood products under their Friend of the Sea certification program.
I’ve not eaten KFC since the 80s. Its plant-based chicken nuggets will change that
Ignore the naysayers, explains GFI's Bruce Friedrich. For anyone who cares about the footprint of industrial animal agriculture, we should applaud KFC’s plant-based and cultivated meat plans.
Microbes, the third pillar in the alternative protein industry
GFI’s Liz Specht explains why fermentation is such an efficient and powerful tool for producing alternative proteins.
