Research Chef Association Conference
Discover the food revolution and understand how innovation fuels the core of Culinology® transformation at the 2024 RCA Conference.
Science
The Science of Alt Protein: Crafting aroma authenticity in plant-based salmon
How can we create authentic aromas for plant-based fish alternatives? Join us on February 15th to learn how Dr. Sirli Rosenvald is creating a true-to-life salmon aroma, a key element in crafting high-quality fish alternatives.
The Science of Alt Protein: Accounting for land dictates the climate effects of alternative proteins
How should land use be accounted for when calculating the climate impacts of alternative proteins? Attend our next Science of Alt Protein seminar on January 18th to learn more about this important and nuanced topic!
How age-old food science could make fake meat taste better
GFI's Dr. Adam Leman and Shayna Fertig offer their insights in this Washington Post piece on fermentation.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and learn about a new plant-based career pathways tool designed to empower your career.
Building Your Alt Protein Career
Discover academic and industry career paths in the alternative protein sector, and get inspired by Riley Jackson's unique career journey through the plant-based and cultivated meat industries.
Building Your Alt Protein Career
Join us to explore academic and industry careers in alternative protein. Learn how you can apply your skills to this exciting and thriving field!
Ask GFI: Alt Protein Careers
Join us to explore academic and industry careers in alternative protein. Learn how you can apply your skills to this exciting and thriving field!
Optimizing fat profiles for nutritional and sensory properties
Because alternative meat's fat content and fatty acid profile can be more easily controlled than conventional meat's, there is an opportunity to alter fat content for nutritional benefits. Additional research is needed to understand the sensory consequences of such manipulations, potentially allowing alternative meat producers to produce "nutritionally enhanced" products without compromising on sensory quality.
Our top 23 of 2023
Dara HomerOur global community grew alternative protein progress from the ground up this year. Check out the top highlights.
