Bringing diverse voices to the alternative protein table
Hanna BarlowAlt proteins can not only transform our food system, they can also address the gender gap within STEM fields.
Science
The State of the Science on Alternative Proteins: September through December 2022
Liz Specht, PhD2022 ended with a bang for the alt protein sector! Here are three promising themes that rounded out an already historic year.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information sessions for students interested in bringing the alternative protein movement to their university.
Apply to join the Alt Protein Project
Applications to join the Alt Protein Project are now live! Attend our information sessions for students interested in bringing the alternative protein movement to their university.
The Future of Protein Production Summit 2023
Join the Future of Protein Production Summit to connect virtually with alternative protein industry leaders.
Science of alt protein: Production of animal fat substitutes by yeasts
Join our next Science of Alt Protein seminar where Dr. Kyria Boundy-Mills of UC Davis will share her research on yeasts that convert inexpensive substrates into oils, including substitutes for animal fat and tropical oils for meat alternatives.
Let’s solve it together: The X-factor impact of alt proteins on the biggest challenges of our time
Chelsea Montes de Oca Melissa AhlbornInspiring organizations and individuals around the world are reducing emissions, saving lands and waters, protecting public health, and increasing food security. Yet threats still mount. Alt proteins are essential for winning on every front.
Where’s the beef? UW-Madison scientists develop, research artificial meat
GFI grant recipient Masatoshi Suzuki was featured in a local Madison Wisconsin news segment about his work on cultivated meat.
Meat Evolution (MEVO) Summit
MEVO is a leaders summit that exclusively brings in-person up to 250 decision makers from prominent to small-sized manufacturers, commercial producers, investors, cutting-edge technology providers, intellectuals, brands and future food vanguards who want to increase their knowledge and footprint in this lucrative growth market.
I tried lab-grown meat made from animals without killing them – is this the future of ethical eating?
GFI's Elliot Swartz talks about the production process of cultivated meat and the climate benefits of alternative proteins.
