Data reveals record investments in alternative protein in 2019 and Q1 2020
Corporate Engagement’s Caroline Bushnell explains the surge of investor confidence in alternative proteins that is being fuelled by increasing consumer interest.
Industry
Good Food Institute calls on Virginia’s governor to reject unconstitutional “milk” label censorship bill
In a press release calling on Virginia's governor to veto a milk label censorship bill, Emily notes that, “in addition to being unconstitutional, this bill is redundant and unnecessary,” creating undo communication barriers between companies and consumers.
Meat bill bad for business, unnecessary
In a LTE in Maryland’s Frederick News-Post, GFI’s Emily Hennessee explains why Maryland’s meat label censorship bill will harm both businesses and consumers.
Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
If you think about it, animals can’t be the only way to transform plants into meat
GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
BlueNalu makes a splash with groundbreaking cultivated yellowtail
Julia JohnIn a huge milestone for the cultivated seafood industry, BlueNalu has successfully produced whole-muscle portions of yellowtail fish fillet derived directly from fish cells.
Brazil’s Marfrig to export The Revolution
Raquel CasselliMarfrig, 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.
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.
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.
