FERMENTATION 2022 brings together everyone from the world of fermentation - producers, retailers, chefs, scientists, researchers, authors, suppliers, and regulators - to share their knowledge, experience, and strategies for growth.
GFI's Dr. Priera Panescu talks to Bloomberg about supply chain challenges and potential solutions in the plant-based food space.
California just invested millions in lab-grown meat, becoming the first state to back the unproven industry
GFI CEO & founder Bruce Friedrich talks to The San Francisco Chronicle about California's historic $5 million investment in cultivated meat research.
GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
GFI's Dr. Liz Specht discusses the efficiencies and benefits of single-cell suspension in cultivated beef.
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join Dr. Tyler Barzee, Assistant Professor at University of Kentucky, as he explores recent advances in cultivation and processing technologies for fungi-based foods and probes the next frontiers in this promising field.