In a huge milestone for the cultivated seafood industry, BlueNalu has successfully produced whole-muscle portions of yellowtail fish fillet derived directly from fish cells.
Marfrig, the world's second-largest beef company, and global agricultural giant ADM are expanding their partnership with the new plant-based meat brand The Revolution for both Brazil and the rest of the world.
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
How can innovators and entrepreneurs help shape the future of food? GFI, in partnership with WeWork's new Food Labs, hosted a fireside chat to learn from some of the best in the alternative protein business.
Plant-based burgers get most of the attention today, but plant-based chicken is on track to be the next breakout category. When this happens, plant-based meat will reach new consumers and grab an even bigger share of the market. The resulting benefits will be tremendous.
GFI is releasing the first installment of the Plant-Based Meat Manufacturing Guide. This guide provides a practical model for producing restructured and whole muscle plant-based meat.
After great success and record lines at the 2019 Good Food Conference, Hooray Foods is looking to expand production of their plant-based bacon to foodservice. Sri picked bacon because pork production is the second greatest agricultural source of greenhouse gas emissions in the United States.
By applying her engineering skills, Christie Lagally is upgrading plant-based production and making nuggets affordable and accessible to foodservices.
As meat companies like Tyson and Smithfield have been increasingly diving into the plant-based meat space, the Van Cleve Seafood Co. very well may be at the forefront of a similar trend in plant-based seafood.
Plant-based dairy producer Eclipse Foods has rolled out their first commercial product at gourmet ice cream sellers Humphry Slocombe and OddFellows in San Francisco and New York.
