Ozempic Effect: Plant-based meats as allies of GLP-1 diets
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
Science
Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
Feeding the future without feeding risk
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
The Science of Alt Protein: Transforming waste to fungal mycoprotein
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
A decade of impact: Let’s imagine more
Sheila VossMilestones on their own don’t mean much. It’s what they point toward that does.
Food system innovation is inseparable from water policy
Protein diversification can be a bridge between the two.
