With open-access research funding from NOAA, alternative seafood could help protect our oceans and bolster U.S. seafood production.
Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Global efforts to curb emissions, protect marine biodiversity, and reduce the impacts of climate change on our oceans should include investments in plant-based and cultivated seafood.
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
GFI marks Earth Day 2021 by taking stock of its actions, mapping its theory of change to three of the most fundamental concepts in Earth science and ecology.
The U.S. retail market for plant-based foods: The accelerated, sustainable growth of plant-based foods in 2020
This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.