We’re moving toward the protein department of the future
Caroline BushnellGrocery stores are re-imagining the meat department. Shelving all center-of-the-plate proteins—whether from plants or animals—in the same place is a savvy move.
Industry
Field Roast and Lightlife will double production capacity with new $310M facility
Mary AllenGreenleaf Foods has broken ground for North America's biggest plant-based protein facility.
Why Adhithi Lakshmikanthan is using her biomedical expertise to make meat without slaughter
Waverly EichhorstAdhithi Lakshmikanthan is a tissue engineer for Wild Type, a company developing cell-based seafood. Her technical talent is increasingly in demand as cell-based meat companies move into later stages of development.
New Brazilian startup Fazenda Futuro announces plant-based burger
Gus GuadagniniBrazil is getting a plant-based burger of its own. GFI Brazil has been working with Fazenda Futuro founder Marcos Leta from the project's inception.
Fast Co names GFI among 2019 World Changing Ideas honorees (twice!!)
Mary AllenGFI's Sustainable Seafood Initiative and The Good Food Startup Manual are both honorees in Fast Company's 2019 World Changing Ideas awards.
Burger King’s Whopper just got Impossibly good
Mary AllenBurger King is testing the Impossible Whopper at its 59 St. Louis area locations, starting this week.
The next global agricultural revolution
GFI's Bruce Friedrich explains how new forms of meat production can help address some of the greatest challenges of our time.
What it takes to sell well on Amazon
Sophie TroykaExperts from consumer brand agency The Stable joined our entrepreneur community, GFIdeas, to explain what it takes to sell plant-based products on Amazon.
South America’s largest egg producer debuts plant-based egg
Mary AllenGFI Brazil has been working with Brazil-based egg producer Grupo Mantiqueira to respond to growing consumer demand for plant-based foods. Grupo Mantiqueira just launched their first plant-based egg product: N.Ovo.
How to turn plants into plant-based meat
Sophie TroykaWhat does it take to create the gristly texture of shredded beef brisket or tender mouthfeel of chicken strips starting with raw plants?
