Fat is a critical component of the mouthfeel and taste of alternative meat products and can be used to elevate the nutritional profile. Join the Johns Hopkins Alt Protein Project at their Fats are the Future of Flavor Panel on April 25th to hear from experts about the role of alt fats in the alt protein industry! This hour-long event will include an introduction of each panelist, a moderated discussion on all things alt fats, and a Q&A from the audience.
- David Bergenholm, Senior Scientist at Melt & Marble
- Parendi Birdie, Head of Strategic Partnerships at Mission Barns
- Jen-Yu, Co-Founder of Lypid
- Ed Steele, Co-founder of Hoxton Farms
GFI is pleased to partner with Climate Action for the Agri-Food Systems Summit, returning to COP28 in technical collaboration with the UN Food and Agriculture Organization. Convening 400 global stakeholders…
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…
Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.
Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field
The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.