The Impossible Burger is rolling out at Burger King
Plant-based burgers are so pervasive, even Burger King is selling them. GFI's Jessica Almy explains why censorship efforts are wrong.
Industry
Innovation lead for the world’s largest meat producer talks plant-based protein
Tara DiMaioChristy Lebor, Global Innovation Lead for JBS (the biggest meat producer in the world), discusses how plant-based meat fits in with JBS' market strategy, sustainability goals, and perspective on protein innovation.
Dunkin’ debuts Beyond Breakfast Sausage sandwich
Olivia JeffersonThe Beyond Breakfast Sausage is making its U.S. fast-food debut! Dunkin' Donuts is partnering with the Beyond Meat to begin serving up the Beyond Sausage Breakfast sandwich at 163 locations across Manhattan.
Scaling for success: How to expand your good food production
Sophie TroykaPlantBased Solutions CEO Daniel Karsevar joined our GFIdeas community to share some wisdom on how founders can find the right fit and tackle the challenges of scaling.
History is clear: Innovation will remove animals from industrial systems
Bruce FriedrichEvery time we've innovated an animal-free way of doing things, that has become the norm. That can happen in food, too. Big milk started one marketing revolution, big meat can play the same role now.
ConAgra is focused on growing plant-based brand Gardein
Julia JohnConAgra, the food giant behind the popular spicy meat stick Slim Jim, is now turning their attention to plant-based protein.
NUGGS “operates like a software company” and is run by a 19-year-old tech entrepreneur
Mary AllenTheir "chicken nugget simulation" landed $7 million in a fundraising round led by frozen food giant McCain Foods.
Wenger manufacturing helps food producers turn plants into plant-based meat
Julia JohnWenger processing technology director Brian Plattner knows all about using extrusion to transform plant proteins into plant-based meat.
Plant-based food retail sales are growing 5x total food sales
Mary AllenThe U.S. retail market for plant-based foods is worth $4.5 billion, according to new SPINS data from GFI and PBFA.
UPSIDE Foods’ Dr. Jessica Joslin is creating the future of food, one assay at a time
Waverly EichhorstDr. Jessica Joslin talks about her work as an analytical development scientist at UPSIDE Foods and what inspired her to bring her skills to the cell-based meat industry.
