Learn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal, an agricultural waste, into a useful, naturally sourced product.
How alternative proteins can turn today’s food system challenges into solutions for people, the planet, and animals.
Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David Kaplan.
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET.
Join us for an insightful discussion and gain practical perspectives on how to understand and improve your environmental impact and why doing so is becoming increasingly essential.
Inside GFI’s 2025 Research Grant Program and the newest projects poised to shape the future of alt proteins.
Learn how sensory science can drive the adoption of alternative proteins.
This white paper explores how to make amino acids affordable for cultivated meat, offering research and supply chain paths for industry growth.
