What are alternative proteins?
Explore these resources for a general overview of the growing fields of plant-based meat, cultivated meat, and fermentation as well as our favorite resources. Given how essential alternative proteins are to a global protein transition, the term itself needs to be universally understood, on the tip of more tongues, and at the top of more agendas. Learn how alternative proteins are defined.
GFI at TED
GFI Executive Director and 2019 TED Fellow Bruce Friedrich discusses how plant-based and cultivated meat can solve some of our most pressing global challenges.
GFIers Dr. Liz Specht & Bruce Friedrich join Sam Harris for a discussion of GFI, food, climate, antibiotic resistance, and pandemic risk.
GFI’s Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
This article from The Biochemist provides a high-level overview of plant-based and cultivated meat.
GFI’s Bruce Friedrich discusses the problems caused by our current method of producing meat and how plant-based and cultivated meat will address each of those issues.
This is your guide to cultivated meat. Explore our tools, resources, and expert analysis of the cultivated meat industry.
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the cultivated meat and seafood industry.
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
Learn about the history of cultivated meat and how cultivated meat is made.
GFI’s Bruce Friedrich explores the history of society’s opposition and then adoption of new technologies, as well as reasons to expect many consumers to embrace cultivated meat.
In the cover story for Institute of Food Technologies’ January 2018 Issue, GFI scitech director Dr. Liz Specht discusses cultivated meat.
This fact sheet lays out the sustainability advantages of cultivated meat production at scale compared to conventional animal agriculture.
This is your guide to plant-based meat. Explore our tools, resources, and expert analysis of this field, from science to policy and markets.
This report details the commercial landscape, sales, investments, public funding, and innovation trends in the plant-based meat, seafood, egg, and dairy industry.
Explore sales data for plant-based meat, egg, and dairy products in the U.S. retail market. Find key category insights, size, sales growth, and purchase dynamics for the plant-based industry.
Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.
GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.
This fact sheet explains the comparative environmental advantage of producing meat directly from plants.
This is your guide to precision fermentation and whole biomass fermentation for alt protein production. Find resources, tools, and expert industry analysis here.
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
Learn how cellular agriculture makes it possible to produce genuine animal protein through microbial precision fermentation.
Learn about the three primary ways that fermentation can be used for alt proteins: traditional, biomass, and precision.
Learn how biomass fermentation can be used to create the next wave of whole cut meats like steak, chicken breast, bacon, and flaky fish.
GFI scitech director Liz Specht explains how fermentation is on par with — and enabling — advances in plant-based and cultivated meat in Food Technology.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
Sustainable Seafood Initiative
Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.
Learn from and network with experts in alternative protein. GFIdeas is a community for entrepreneurs, scientists, students, and subject matter experts.
This guide lays out the steps involved in starting an alternative protein company, from securing funding and developing your product to scaling up and expanding distribution.
Massive open online course
Enroll in GFI’s open-access online course to learn about the science of plant-based and cultivated meat.
Policy filings and briefs
GFI urges former Deputy Secretary Censky to prioritize open-access research for alternative proteins. Learn more about the benefits of doing so.
GFI’s comment recommends ways OSTP can support alternative protein research. Learn how doing so can help create a successful alternative protein sector.
This fact sheet from GFI’s Policy Team explains why legislators should oppose any attempts to ban common terms on alternative protein product labels.
This fact sheet from GFI’s Policy Team unpacks why publicly funded research on alternative proteins will benefit the American economy, food security, and consumers.
Year in Review
Discover how we’re creating a world where alternative proteins are no longer alternative. Dig into our annual reports to learn more.
GFI annual reports
In 2022, GFI expanded our global student movement to 36 total universities, influenced the Israeli and UK governments to declare alternative proteins an R&D priority, and collaborated with the government…
In 2021, GFI released life cycle and techno-economic assessments for cultivated meat and elevated alternative proteins as a global climate solution at the UN Food Systems Summit and COP26.
In 2020, GFI supported a proposal resulting in the U.S. National Science Foundation funding cultivated meat research and launched our ASAP Initiative to identify the field’s most pressing challenges.
In 2019, GFI grew government support for alternative proteins in the United States, India, Brazil, and Israel, and our grant program funded 14 open-access research projects.
In 2018, GFI launched our research grant program, hosted the inaugural Good Food Conference, and mounted a defense of plant-based meat and milk labeling across the U.S.
In 2017, GFI launched the world’s first university course on plant-based meat and supported more than 100 alternative protein startups.
In 2016, the year GFI was founded, we launched two alternative protein startups and accelerated innovation in the public and private sectors.
BREAKING: World’s first approval of cultivated meat sales
The Singapore Food Agency (SFA), the lead agency for food-related matters in Singapore, has approved the sale of a cultivated meat product in the city-state.
Why the U.S. should prioritize alternative protein research
Alternative proteins can enhance food security. But, to integrate them into our food supply, we need public investment in alternative protein research and development.
How plant-based companies are fighting back against label censorship
With help from organizations like GFI and ALDF, plant-based companies are challenging unnecessary and unconstitutional label censorship laws and transforming the policy landscape.
Cultivated meat could transform our food system. Let’s use images that do it justice
Cultivated meat needs fewer bad stock photos and more images of real, delicious products. We put together a guide for journalists and cultivated meat startups who would like to help…
Stanford Medicine study shows nutrition benefits of plant-based meat
A new Stanford School of Medicine study on the effects of plant-based meat compared to animal-based meat shows nutrition benefits for plant-based meat.
GFI’s top 20 moments for alternative proteins in 2020
All around the world, 2020 was a remarkable year for alternative proteins.
How plant-based meat can help heal our soil while feeding more people than ever
There is no such thing as a sustainable food system without healthy soil. The alternative protein economy can help us get there.
If plant-based and cultivated meat are to supply the global demand for meat, we must fill white spaces in research. Check out four innovations our 2020 Competitive Research Grant recipients…
As the leaders of tomorrow, students are uniquely positioned to help build a better food system. That’s why GFI launched the Alt Protein Project.
How do we feed 10 billion people by 2050? Fermentation provides a promising solution. That’s why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to…
The World Sustainability Organization, in partnership with GFI’s Sustainable Seafood Initiative, announced it will begin certifying plant-based seafood products under their Friend of the Sea certification program.
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