Future Food: Alt protein winners, losers, innovation whitespace
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
Industry
GFI hosts fireside chat to advance protein innovation
Blake ByrneHow 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.
Why plant-based chicken is about to take off
Zak WestonPlant-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’s new plant-based meat manufacturing guide is here!
Zak WestonGFI 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.
Hooray for Sri Artham’s plant-based bacon!
Julia JohnAfter 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.
At Rebellyous Foods, Christie Lagally elevates plant-based chicken production
Julia JohnBy applying her engineering skills, Christie Lagally is upgrading plant-based production and making nuggets affordable and accessible to foodservices.
Van Cleve Seafood Co. dives into plant-based seafood
Jen LamyAs 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.
Eclipse just launched plant-based ice cream designed to overshadow the cow
Julia JohnPlant-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.
Making Brazil a key player for protein innovation
Gus GuadagniniTo have a global impact on the food system, we need global partners. That's why GFI executive director Bruce Friedrich partnered with GFI-Brazil for a tour of Brazil's innovative plant-based and cultivated meat industry.
Why 2020 will be the year of plant-based breakfast
Zak WestonPlant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they're poised to take over breakfast.
