Building Your Alt Protein Career: Gastronomic science
Join us to learn how gastronomic science can be translated into high-impact food solutions.
Science
Closing the taste gap, growing the category
How sensory performance is driving sales in plant-based dairy
China wants to dominate the future of food. And it might succeed.
GFI APAC's Ryan Huling penned an op-ed covering how China is leveraging alternative proteins to accomplish its plan for food security.
2026 Midwest Climate Summit Campuses as Climate Engines: Cutting Carbon and Building Resilience
Join us for a lively workshop on the levers campuses can pull right now—from food procurement to school design to climate-ready facilities.
Year in Review 2025
Dig into our 2025 annual report, a special edition that also celebrates our 10 years of donor-powered impact benefitting people, animals, and the planet.
Deep dive: Fermentation protein ingredients and food functionality
Explore the functionality of fermentation-derived food ingredients conferred by the production method, preparation, and microbe.
An Exclusive Look Inside China’s “New Proteins” Sector
As reported in this morning’s edition of The Straits Times, a team of GFI APAC staffers recently traveled across China to see with our own eyes what the country’s major biomanufacturing push means for Singapore and the future of Asia’s protein supply.
Meat: The Next Agricultural Revolution
Bruce Friedrich kicks off Canada’s premier alternative protein symposium in Toronto.
Where cultivated meat can be sold
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
Beyond the ultra-processed narrative
Our latest research shows how nutrition and consumer perceptions alike put plant-based meat in a different category than candy, chips, and soda.
