GFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat.
2020 is here, and with it comes a new year (and decade!) of opportunities for alternative proteins. What exciting developments should you expect to see this year? Our experts identified five key trends to watch.
Surging interest in plant-based foods coupled with global pork shortages and increasing food safety concerns could see plant-based pork become a billion plus-dollar category by 2030, says The Good Food Institute (GFI) Associate Director of Corporate Engagement Caroline Bushnell.
Latin America has an important role to play in transforming the global food system. That's why GFI Brazil is partnering with FoodTech Hub Brazil, the first food tech hub in Latin America, to support the alternative protein market throughout the region.
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.
