GFI president and founder Bruce Friedrich will speak at the FAO Global Agrifood Biotechnologies Conference on how biotechnological innovations such as gene editing, synthetic biology, and precision fermentation can reshape the future of food. Join in person or tune in online to hear Bruce’s insights on building a more resilient, inclusive, and sustainable agrifood system.
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable production systems for sustainable agriculture.
Join GFI's Shayna Fertig, Senior Advisor to the President, and trailblazers from across the alternative protein ecosystem for a lively discussion on what comes next and how smarter food choices today can unlock big wins for our planet, our health, and our economy.
Join us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report!
Get the latest insights on Brazilian consumer behavior, the role of animal meat in consumers' diet, and how plant-based meats are perceived in the context of everyday food.
Join GFI’s Elliot Swartz and other experts for an online discussion on how we can depolarize conversations around food, farming, and innovation. Learn how cultivated meat and other solutions can complement traditional approaches to create a more sustainable, inclusive food system.
Join Claire Bomkamp, GFI’s Senior Scientist for Cultivated Meat and Seafood, for The Future of Alternative Proteins panel.
Explore our comprehensive State of Alternative Proteins series for insights into the rapidly evolving alternative protein landscape.
Explore the processes, equipment, and bioreactors critical for commercial fermentation-derived ingredient production.
