Alternative proteins—are we there yet?
Event description
The future of food will not look like the past. We will have to shift paradigms and develop and scale new technologies—like plant-based, fermentation-based, and cultivated meat—to feed a growing population and establish a more sustainable, healthier, and more secure food supply chain.
GFI cultivated meat lead scientist Elliot Swartz will speak on the panel, “Alternative proteins—are we there yet?,” at the 19th annual Guelph Food Safety Seminars Symposium.
GFI speaker
Elliot Swartz
LEAD SCIENTIST, CULTIVATED MEAT
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat.
Upcoming events
View all events
The Business of Alt Protein: Consumer taste preferences in dairy-free products
Join GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR’s new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free…
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
The Climate Challenge & Protein Diversification for the Global South
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production…
The Science of Alt Protein: Transforming waste to fungal mycoprotein
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Proposal Writing Workshop: Tips and tricks for securing alternative protein funding
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
SynBioBeta 2026
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
