
Sunflower byproducts for sustainable food
Years active: 2024This project uses sustainable processing to transform sunflower meal into a protein-rich, eco-friendly ingredient for human food.
This project uses sustainable processing to transform sunflower meal into a protein-rich, eco-friendly ingredient for human food.
Join us for an engaging session on alternative proteins and their potential to transform food systems. This session will explore the science, technology, and market opportunities behind plant-based, cultivated, and fermented proteins driving sustainability and innovation in the food industry.
Explore a first-of-its-kind survey showing what would motivate consumers in Singapore, Thailand, Japan, and South Korea to leave fish in the sea and choose plant-based or cultivated seafood instead.
Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system.
This project generates low-cost, high-performance hydrolysates from seaweed proteins for cell culture media to support cultivated meat production.
This project creates a cost-effective nutrient source for cultivated meat production from sustainably growing lipid-rich yeast on lupin waste.
This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
This project uses microalgae to recycle mammalian cell culture media and create amino acids for growth supplements for cultivated meat production.
Join GFI experts at the AOCS Meeting to explore research on land use efficiency and the environmental impact of plant-based meats.
This project will assess the functionality of various agricultural sidestream derived cell culture media components.