Students from the Stanford Alt Protein Project reflect on their experience breaking ground on alternative protein education at their university.
GFI’s Dr. Liz Specht talks about precision fermentation and its potential to help bring plant-based alternatives to the next level.
FERMENTATION 2022 brings together everyone from the world of fermentation - producers, retailers, chefs, scientists, researchers, authors, suppliers, and regulators - to share their knowledge, experience, and strategies for growth.
GFI's Dr. Priera Panescu Scott talks to Bloomberg about supply chain challenges and potential solutions in the plant-based food space.
GFI CEO & founder Bruce Friedrich talks to The San Francisco Chronicle about California's historic $5 million investment in cultivated meat research.
GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
GFI's Dr. Elliot Swartz discusses the environmental footprint of alternative meat.
GFI's Dr. Liz Specht discusses the efficiencies and benefits of single-cell suspension in cultivated beef.
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers in this promising field.
