Plant-based taste mastered
Creating a great tasting and sustainable plant-based product can be a complex, costly, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food.
Science
Alt-seafood: a non-profit’s perspective
GFI’s Jen Lamy discusses exciting innovations from alternative protein seafood startups, the many benefits offered by both plant-based and cultivated seafood products, and some of the challenges faced in bringing the alt protein seafood industry to par with the alt protein meat industry.
Can Bumble Bee and Nestlé hook the world on fishless fish?
Big name companies like Bumble Bee, Nestle, and Tyson are joining the wave of startups vying for a portion of the growing plant-based seafood market. Jen Lamy discusses what these established companies have to gain from getting involved in this space.
Meet the innovator behind the plant-based meat movement
GFI's Bruce Friedrich was named a 2021 "American Food Hero" - learn why.
With support from NOAA, alt seafood could help sustainably meet the growing demand for seafood
Jen LamyWith open-access research funding from NOAA, alternative seafood could help protect our oceans and bolster U.S. seafood production.
Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
WSJ Global Food Forum
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Climate change is threatening our oceans. Alternative seafood can help.
Jen LamyGlobal efforts to curb emissions, protect marine biodiversity, and reduce the impacts of climate change on our oceans should include investments in plant-based and cultivated seafood.
Using decellularized spinach as a scaffold for cultivated meat
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
Emily Hennessee, Good Food Institute on Inside Ideas
GFI’s Emily Hennessee discusses the changing landscape of alternative proteins, and the power of harnessing the enthusiasm of young people to transform the food system.
