Is your favorite plant-based milk good for the planet? Here’s how they compare.
GFI's Pri Panescu on the environmental benefits of plant-based milks.
Science
How Israel became the global center for alternative meat tech
GFI Israel's Nir Goldstein shares why Israel has such strong government support for alternative proteins.
The Science of Alt Protein: Recent developments and academic perspectives from Brazil
Join Professor Carla Molento to learn about Brazilian alternative protein initiatives such as new course offerings, research projects, outreach activities, and powerful partnerships.
The good food future
Your support powers our work in advancing alternative proteins as an essential solution to meet the world’s climate, global health, food security, and biodiversity goals. Let’s create the good food future, together.
Alternative proteins—are we there yet?
The future of food will not look like the past. This Guelph Food Safety Seminars panel will explore novel food challenges and strategies.
Rooted in science, growing exponential impact
Dara HomerScientists are using GFI funding to create the next wave of plant-based and cultivated meat.
Is it time to start eating algae?
GFI's Dr. Liz Specht talks to National Geographic about algae's potential in the world of alternative proteins. GFI grant recipient Umaro Foods is also featured.
Student leaders create bold new pathways for alt proteins
Dara HomerLearn how students are putting alt proteins on the map in this GFI impact piece.
Liz Specht is shaping the next generation of meat alternatives
Scientists, investors, and entrepreneurs want in on the meat-free revolution. Specht has been there to guide them — and accelerate the whole field.
The Science of Alt Protein: Modification and application of mung bean & yellow pea in plant-based foods
What are the applications of mung bean and yellow pea in plant-based foods? Join us for our next Science of Alt Protein seminar where Miek Schlangen, M.Sc., of Wageningen University, will review the extraction of mung bean and yellow pea into protein-rich fractions using dry fractionation.
