SWIM: Building connections between macroalgae and alternative proteins
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event on March 16 on the role of macroalgae in alternative meat and seafood.
Industry
Add a role to GFI’s Alt Protein Careers Board
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Monthly Highlights
Monthly report straight from the desk of GFI President and Founder Bruce Friedrich showcasing GFI’s work to make the global food system better for the planet, people, and animals.
Reimagining Protein Newsletter
Sign up for our general newsletter to keep up with major alternative protein milestones and gain key industry insights.
Exploring cassava leaf proteins
GFI is exploring cassava leaf proteins with Dr. Ana Carla Kawazoe Sato at Brazil’s University of Campinas.
Valorizing agricultural side streams
GFI grantee Dr. Marieke Bruins at Wageningen University in the Netherlands is valorizing agricultural side streams for alternative proteins.
Scaling cashew apple supply
GFI grantee Dr. Dionisio is researching cashew apples as a raw material for plant-based meat and solving scale-up challenges in the supply chain.
Co-culturing cells
GFI grantee Dr. Mariana Petronela Hanga is researching culturing different cell types at the same time.
Texturizing proteins and fiber
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
Breeding peas and sorghum
Learn about Dr. Dil Thavarajah’s work at Clemson University to breed organic pulse and cereal crops for improved protein biofortification.
