Will we still eat beef in 50 years?
GFI's Daniel Gertner was quoted in this Mongabay piece highlighting alternative proteins as a way to address the harms of present-day beef production.
Science
The science behind cultivated salmon — and where you can try it
GFI's Claire Bomkamp was a featured guest on Soundside on their coverage of Wildtype's cultivated salmon and its launch in Seattle-based restaurant the Walrus and the Carpenter.
GFI at Climate Week NYC
GFI is heading to Climate Week NYC! Join us as we spotlight how alternative proteins can help feed a growing population while protecting our planet.
iCAMP 25: Cultivated Meat & Alternative Protein Summit
Don’t miss Bruce Friedrich, GFI’s president and founder, as he joins iCAMP 25 to discuss the intersection of innovation, investment, and policy in accelerating sustainable protein solutions.
The Science of Alt Protein: Innovations in cultivated meat and LLMs from rising researchers
Don’t miss our next seminar, where we’ll learn from two PhD students advancing innovative projects in alternative proteins.
NAPIC Inaugural Conference 2025
The NAPIC Inaugural Conference aims to convene a diverse group of stakeholders—including industry leaders, innovators, researchers, investors, and policymakers—to explore and advance the latest developments in alternative protein innovation.
The Science of Alt Protein: Cell cultures with seafood relevant marine species
Join us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood.
Deep dive: Fermentation metabolism and feedstocks
Explore how microbial metabolism converts feedstock to protein.
FAO Global Agrifood Biotechnologies Conference
GFI president and founder Bruce Friedrich will speak at the FAO Global Agrifood Biotechnologies Conference on how biotechnological innovations such as gene editing, synthetic biology, and precision fermentation can reshape the future of food. Join in person or tune in online to hear Bruce’s insights on building a more resilient, inclusive, and sustainable agrifood system.
Techno-economic insights on fermentation ingredients
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
