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DTSTART;TZID=America/New_York:20231115T120000
DTEND;TZID=America/New_York:20231115T133000
DTSTAMP:20231106T214433Z
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SUMMARY:The Business of Alt Protein: Side streams and upcycling for alternative proteins
DESCRIPTION:The Business of Alt Protein: Side streams and upcycling for alternative proteinsPast\n\n\n\n\nJoin GFI\, GEA\, and alternative protein business leaders from ENOUGH\, Hyfé\, and Protein Distillery for a seminar on upcycling and leveraging side streams within your alternative protein business. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI\, GEA\, and alternative protein business leaders from ENOUGH\, Hyfé\, and Protein Distillery for a seminar on upcycling and leveraging side streams within your alternative protein business. \n\n\n\nGEA\, one of the largest suppliers of food processing technology and of related sectors\, will share their experiences partnering with industry to develop solutions for valorization and upcycling of co-products and waste streams. We’ll then hear from industry experts about how they incorporate side streams into their business models\, lessons from other industries\, and common challenges. \n\n\n\n\n\nMeet the speakers\n\n\n\nArpad Csay\, Senior Director New Food North America\, GEA \n\n\n\nLucas Leão Camargo\, Global Business Development Manager\, GEA  \n\n\n\nTomas Kurz\, Co-Founder\, Product & Operations\, ProteinDistillery   \n\n\n\nAndrea Schoen\, CTO & Co-Founder\, Hyfé \n\n\n\nCraig Johnston\, Co-founder and CTO\, ENOUGH \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-business-of-alt-protein-side-streams-and-upcycling-for-alternative-proteins/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/11/COR23036_webinar-graphics-business-of-alt-protein-November_header-featured.jpg
LOCATION:https://gfi.org/event/the-business-of-alt-protein-side-streams-and-upcycling-for-alternative-proteins/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231116T130000
DTEND;TZID=America/New_York:20231116T141500
DTSTAMP:20231017T145729Z
CREATED:20231005T185159Z
LAST-MODIFIED:20231017T145729Z
UID:10000505-1700139600-1700144100@gfi.org
SUMMARY:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheese
DESCRIPTION:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheesePast\n\n\n\n\nJoin GFI grantee Dr. Alejandro Marangoni to learn about his novel high-protein plant-based cheese made from waxy starch\, plant-protein isolate\, and coconut oil. This sustainable alternative made with simple ingredients exhibits melt and stretch properties 2-3 times greater than those observed for commercial plant-based cheeses. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEvent speaker:Dr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.University of Guelph \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nAnimal proteins and by-products\, such as milk and cheese\, generate the greatest greenhouse gas emissions in the food sector. This\, coupled with the demonstrably worsening climate crisis\, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular\, the plant-based cheese industry is relevant\, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. \n\n\n\nWaxy starch\, plant-protein isolate\, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese. Dr. Marangoni and his team determined that by using native waxy starch\, they could enhance its existing viscoelastic properties by modulating gelatinization by adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N\, which allowed samples to be tailored to a broader range of dairy products. They determined that plant proteins and fat can behave as particulate fillers\, enhance network strength\, and create strategic junction points during starch retrogradation. \n\n\n\nThe degree of melt and stretch of the high protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheeses and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high protein plant-based cheese displayed more viscous properties with increasing temperature. The tan delta (G”/G’) at 80C was used as an indicator for sample meltability where higher values indicate better melt and more viscous systems. The high protein plant-based cheese reached tan values upwards to 0.7\, whereas commercial plant-based cheese only reached tan values around 0.1. Ultimately\, the novel high-protein plant-based cheese demonstrates the use of simple ingredients to form complex food systems. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.\n\n\n\nPROFESSOR AND TIER 1 CANADA RESEARCH CHAIRUNIVERSITY OF GUELPH \n\n\n\nDr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food\, Health and Aging at the University of Guelph\, Canada. His work concentrates on the physical properties of food materials in foods\, cosmetics and biolubricants\, with particular emphasis on sustainability\, preservation of biodiversity and health. With an H-index of 88\, i-index of 415 and over 27\,500 citations of his work\, he has published over 500 refereed research articles\, 90 book chapters\, 18 books\, and over 40 patents. He is the recipient of the 2013 AOCS Stephen Chang award\, the 2014 IFT Chang Award in Lipid Science\, the 2014 AOCS Supelco/Nicholas Pelick Award\, the 2015 ISF Kaufmann Medal\, the 2017 AOCS Alton E. Bailey Medal\, and the 2019 European Lipid Technology Award from EuroFed Lipids. Marangoni is a fellow of the American Oil Chemists’ Society\, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.). He is the Editor in Chief of both Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized three major technology platforms with global reach. Dr. Marangoni was honored as one of the ten most influential Hispanic Canadians in 2012\, a Fellow of the Royal Society of Canada in 2018\, and an Officer of the Order of Canada in 2021. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-science-of-alt-protein-the-science-technology-and-art-of-high-protein-plant-based-cheese/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/10/SCI23071_webinar-graphics-science-of-alt-protein-November_header-featured.jpg
LOCATION:https://gfi.org/event/the-science-of-alt-protein-the-science-technology-and-art-of-high-protein-plant-based-cheese/
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DTSTART;TZID=America/New_York:20231128T113000
DTEND;TZID=America/New_York:20231128T130000
DTSTAMP:20231005T153454Z
CREATED:20231005T153110Z
LAST-MODIFIED:20231005T153454Z
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SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 28th. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/fish-and-chips-collaborative-huddle/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/10/SCI23072_webinar-graphics-fish-and-chips-Nov_featured.png
LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle/
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