Year in Review 2025
Dig into our 2025 annual report, a special edition that also celebrates our 10 years of donor-powered impact benefitting people, animals, and the planet.
Science
Deep dive: Fermentation protein ingredients and food functionality
Explore the functionality of fermentation-derived food ingredients conferred by the production method, preparation, and microbe.
An Exclusive Look Inside China’s “New Proteins” Sector
As reported in this morning’s edition of The Straits Times, a team of GFI APAC staffers recently traveled across China to see with our own eyes what the country’s major biomanufacturing push means for Singapore and the future of Asia’s protein supply.
Meat: The Next Agricultural Revolution
Bruce Friedrich kicks off Canada’s premier alternative protein symposium in Toronto.
Where cultivated meat can be sold
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
Beyond the ultra-processed narrative
Our latest research shows how nutrition and consumer perceptions alike put plant-based meat in a different category than candy, chips, and soda.
The steak of the future may be growing in a Woburn office park
Boston’s NPR station cited GFI’s data on the environmental benefits of cultivated meat in their coverage of EdiMembre, an engineering company creating high-protein strands to produce cultivated meat.
Science Talk: China’s big bet on ‘new proteins’ is a win for Singapore
China's 'new proteins' bet: A win for Singapore. Authored by GFI APAC's Ryan Huling.
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
