Green downstream processing
Years active: 2024This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.
Science
Upcycling of side streams
Years active: 2024Over 20% of plant protein is underutilized. This project addresses that challenge by developing more efficient protein recovery.
Reimagining soy: flavor and function
Years active: 2024This project upcycles non-GMO soybean meals into premium ingredients with improved flavor and function through innovative processing.
Canadian Cultivated Meat Landscape seminar
Join this webinar to learn how Canada is driving the cultivated meat forward through collaborative efforts across academia, industry, government, and the nonprofit sector.
Cost-effective meat-like protein production
Years active: 2024New protein extraction processes will be developed for yeast-based meat proteins to reduce costs and negative environmental impact.
Alt Protein Pipelines: Building a customized course around open-access resources
Discover practical ways to incorporate GFI’s resources into both new and existing educational programs.
Extrusion-assisted canola protein extraction
Years active: 2024Canola meal will be processed by extrusion to extract protein that will be concentrated and dried to form a high-quality protein ingredient.
Low-cost cell culture media
Years active: 2024This project aims to develop efficient and cost-effective cell culture media from optimized bioprocesses for industrial-scale cultivated meat production.
Future Food-Tech San Francisco 2025
Don’t miss Maille O'Donnell, GFI’s senior policy specialist for public investment and industry, on the main stage as she unpacks how smart policies can drive a more sustainable, fair, and resilient food system.
From labels to composition: A nutritional analysis of plant-based meat and egg products in India
This nutritional analysis is the outcome of a two-part study comparing the nutritional labels of plant-based meat and egg products with their animal-derived counterparts and assessing the nutritional quality of their protein and fat constituents.
