Join Professor Carla Molento to learn about Brazilian alternative protein initiatives such as new course offerings, research projects, outreach activities, and powerful partnerships.
Your support powers our work in advancing alternative proteins as an essential solution to meet the world’s climate, global health, food security, and biodiversity goals. Let’s create the good food future, together.
The future of food will not look like the past. This Guelph Food Safety Seminars panel will explore novel food challenges and strategies.
Scientists are using GFI funding to create the next wave of plant-based and cultivated meat.
GFI's Dr. Liz Specht talks to National Geographic about algae's potential in the world of alternative proteins. GFI grant recipient Umaro Foods is also featured.
Learn how students are putting alt proteins on the map in this GFI impact piece.
Scientists, investors, and entrepreneurs want in on the meat-free revolution. Specht has been there to guide them — and accelerate the whole field.
What are the applications of mung bean and yellow pea in plant-based foods? Join us for our next Science of Alt Protein seminar where Miek Schlangen, M.Sc., of Wageningen University, will review the extraction of mung bean and yellow pea into protein-rich fractions using dry fractionation.
Consumers are seeking plant-based meat applications that have the health benefits of plant proteins, with the texture and functionality of traditional meat applications. Find out more about emerging market trends, data-driven consumer insights, and innovative solutions for creating plant-based offerings that will delight consumers.
The western diet – and the food system that underpins it – is becoming increasingly unsustainable, for the health of humans and the planet. So how do we futureproof the food system to deliver healthier, more sustainable products that nourish our bodies without destroying the environment?
