The top 7 alternative protein trends to watch for in 2022
Maille O'DonnellAs the alternative protein industry matures, which product type, innovation, and investment trends will take the stage in 2022? GFI’s experts predict what’s next.
Science
Anticipating 2030 production requirements for plant-based meat
Join us for a review of key insights from GFI’s recent report estimating production targets the industry must meet to satisfy anticipated global market demand for plant-based meat by 2030.
Advancing Alternative Proteins: A networking event for scientists
Join The Good Food Institute’s virtual networking sessions to ignite collaborations and synergies that will accelerate alternative protein science.
Advancing Alternative Proteins: A networking event for scientists
Join The Good Food Institute’s virtual networking sessions to ignite collaborations and synergies that will accelerate alternative protein science.
Our top 21 moments of 2021
Josh Richards Susan HaltemanGFI’s donor family has fueled a flourishing alternative protein ecosystem. Check out our top 21 of 2021.
AltProteins 22
If you’re interested in the rapidly expanding sector for emerging proteins, or are already part of the ecosystem in Australia and New Zealand, AltProteins 22 will provide you with valuable knowledge-sharing, problem-solving and collaborative opportunities.
AltProteins 22
If you’re interested in the rapidly expanding sector for emerging proteins, or are already part of the ecosystem in Australia and New Zealand, AltProteins 22 will provide you with valuable knowledge-sharing, problem-solving and collaborative opportunities.
Our ocean is threatened. Alternative seafood is one solution.
Jen LamyLearn how GFI and partners are scaling the science that we need around plant-based, cultivated, and fermentation-derived seafood to improve our oceans' health.
Cellular agriculture: End of the year summit 2021
ellAgri. With keynotes and panel sessions, this virtual summit brings together global cellular agriculture leaders and experts from around the world!
Semi-continuous bioprocess for whole cut cultivated meat using simultaneous perfusion and stretch
Stretching of engineered muscle constructs has been previously demonstrated to induce alignment and maturation of muscle fibers, which is desirable for whole cut cultivated meat. Stretch stimuli could also be incorporated into a semi-continuous bioprocess in which a piece of tissue is expanded over time and portions of the tissue periodically harvested. The large amount of meat produced could offset the high initial cost of fabricating a construct capable of continuous growth.
