The Science of Alt Protein: From prototype to production — scalable technologies for protein texturization
Join us to discover robust and scalable extruder solutions that offer high throughput rates for plant-based meat production.
Science
Everything Can Be Meat
GFI's Dr. Claire Bomkamp spoke with The Atlantic about the various ways cultivated meat might show up on consumers' plates.
Alternative proteins are a solution made for this moment
Dara HomerGlobal demand for meat is rising, and meat production is estimated to increase at least 50% by 2050. To meet this demand sustainably, we must reimagine protein.
GFI Research Grant Program RFP Collaborative Mixer
Interested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal.
GFI Research Grant Program RFP Collaborative Mixer
Interested in finding collaborators for GFI’s 2024 RFP? Bring your project ideas to our virtual collaborative mixer and find a partner to enhance your proposal.
Methane mitigation and nutrition security: achieving global sustainability requires both
A webinar focusing on the food industry's efforts to reduce methane emissions and how these cannot compromise access to affordable, nutritious food.
Challenges and breakthroughs: contextualizing alternative protein progress
Daniel GertnerIt was a difficult year for alternative proteins in 2023, but progress in farm fields, research labs, manufacturing facilities, and government forums tells a story of persistence and innovation.
The Science of Alt Protein: Development of induced pluripotent stem cell lines from animal models
Join Dr. Fabiana Bressan to explore the applications of stem cell biology and the generation of iPSCs for cultivated meat production.
Alt Protein Pipelines: Rethinking curriculum design with a startup mindset
Discover how university course offerings are evolving to meet the increasing demand for trained professionals in the alternative protein field. Join us to learn from a pioneering team shaping innovative curriculum design!
Stakeholder meeting on cell-based food and precision fermentation
The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Department of Agriculture and Agri-Food Canada (AAFC) is organizing a global stakeholder roundtable meeting on cell-based food and precision fermentation.
