Marketing and promoting plant-based proteins
This quick guide offers evidence-based marketing and promotion strategies to increase plant-based sales at retail.
Industry
Consumer insights
Understand consumers, demographics, adoption, motivations, category descriptors, and opportunities for future research in alternative proteins.
State of the Industry Report: Fermentation
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
Red seaweed protein
Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.
Developing marbled cultivated beef
GFI is developing marbled cultivated beef with Dr. Amy Rowat at University of California, Los Angeles
Cellular building blocks
Learn about Dr. Marcelle Machluf’s work designing cellular building blocks for cultivated meat with at Technion – Israel Institute of Technology.
Optimizing media for chicken cells
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
Shear cell technology
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
Fat encapsulation
Learn about Dr. Ricardo San Martin’s research incorporating oleogels into plant-based meat at University of California, Berkeley.
Oat protein fermentation
Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.
