Cost-effective meat-like protein production
Years active: 2024New protein extraction processes will be developed for yeast-based meat proteins to reduce costs and negative environmental impact.
Science
Alt Protein Pipelines: Building a customized course around open-access resources
Discover practical ways to incorporate GFI’s resources into both new and existing educational programs.
Extrusion-assisted canola protein extraction
Years active: 2024Canola meal will be processed by extrusion to extract protein that will be concentrated and dried to form a high-quality protein ingredient.
Low-cost cell culture media
Years active: 2024This project aims to develop efficient and cost-effective cell culture media from optimized bioprocesses for industrial-scale cultivated meat production.
Future Food-Tech San Francisco 2025
Don’t miss Maille O'Donnell, GFI’s senior policy specialist for public investment and industry, on the main stage as she unpacks how smart policies can drive a more sustainable, fair, and resilient food system.
From labels to composition: A nutritional analysis of plant-based meat and egg products in India
This nutritional analysis is the outcome of a two-part study comparing the nutritional labels of plant-based meat and egg products with their animal-derived counterparts and assessing the nutritional quality of their protein and fat constituents.
Alt Protein Project Alumni: Where are they now?
Asia SheehabExplore how Alt Protein Project alumni are building community, uplifting new ideas, and shaping their careers.
GFI’s Research Grant Program: 2025 RFP information session
The greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs, and we’ll walk you through GFI’s RFP step-by-step.
The Next Frontier of Food: Precision Fermentation Innovations—ConnectEd Briefs
Join Lucas Eastham, lead scientist, fermentation, for a ConnectEd Brief on precision fermentation. Lucas will discuss how this technology is revolutionizing food production, from alternative proteins to functional ingredients.
Join the Conversation: An Introduction to Cultivated Meat with Dr. Elliot Swartz
Curious about the future of food? Join Dr. Elliot Swartz, Principal Scientist at The Good Food Institute (GFI), for an engaging and accessible introduction to cultivated meat—a groundbreaking innovation in food production.
