Plant proteins: Structuring through processing
Years active: 2023Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Science
Neutron scattering during extrusion of meat analogs
Years active: 2023With neutron scattering, this project aims to understand how plant protein melts solidify into fiber-like meat analogs during extrusion processes.
Japanese language resources
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Korean language resources
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
Alumni of the Alt Protein Project: cultivating key skills beyond the classroom
Asia SheehabHow an engineer and a food scientist built practical skills through experiential learning opportunities.
Year in Review 2023
Learn about the people and partnerships growing the future of food from the ground up in our Year in Review.
Research Grant Program projects
Discover GFI research grant recipients breaking boundaries and spearheading global alternative protein innovation.
Directed evolution using Raman activated cell sorting
The combination of flow cytometry—which allows single cell analysis and sorting—with Raman spectroscopy—which allows crude biochemical analysis of cells—can be used to develop new strains of microorganisms with enriched protein, fat, or iron compounds.
Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers' needs and desires. Understanding consumers' needs will allow alternative fish researchers to ask and prioritize the correct biological and technical questions. Appropriate and thoughtful prioritization can avoid unnecessarily diluting resources in the short term and ensure that the expanding product landscape in the long term is well-matched to customer expectations.
Catalog of animal meat flavors
Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of animal meats, removing a major barrier to their widespread adoption.
- Academics
- Commercial
- Crop development
- Cultivated
- Ecosystem
- End product formulation & manufacturing
- End Products
- Fermentation
- GFI
- Industry
- Industry
- Ingredient optimization
- NGO's
- Plant-Based
- Production
- R&D
- Raw Materials, Ingredients, & Inputs
- Research
- Science
- Seafood-relevant
- Startups
- Target molecule selection
