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DTSTART;TZID=America/New_York:20260409T120000
DTEND;TZID=America/New_York:20260409T130000
DTSTAMP:20260403T143101Z
CREATED:20260331T125640Z
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UID:10000771-1775736000-1775739600@gfi.org
SUMMARY:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods
DESCRIPTION:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foodsPast\n\n\n\n\nJoin CEO of People for Better Food\, Emilie Fitch\, and GFI’s Associate Director of Market Insights\, Jody Kirchner\, to explore new research on the messaging strategies that effectively resonate with consumers to increase consideration of plant-based meat — many of which are applicable across other plant-based categories. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nEvent description\n\n\n\nTo accelerate consumer adoption of plant-based foods\, clear\, compelling communication is essential. Today\, many consumers say they are unfamiliar with these products and lack strong reasons to choose them. The session will cover practical guidelines for crafting compelling communications and insights for effective consumer targeting. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTSGOOD FOOD INSTITUTE \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\n\n\n\nEmilie Fitch\n\n\n\nFOUNDER AND CEOPEOPLE FOR BETTER FOOD \n\n\n\nEmilie Fitch is the Founder and CEO of People for Better Food\, a non-profit strategic communications organization focused on shifting cultural narratives and social norms in favor of plant-rich diets. Emilie brings over 20 years of strategic communications and organizational leadership experience at organizations like Kraft Heinz\, Ginkgo Bioworks\, and Nowadays\, an alternative protein company. She has built and led marketing/communications strategies and teams\, managed market research\, creative\, media and PR/crisis comms teams\, and held general manager roles with cross-functional leadership and P&L responsibility for businesses up to $600 million in annual revenue and cross-functional teams of 50+ people. She holds an undergraduate degree in Leadership Studies from the University of Richmond and an MBA from Northwestern/Kellogg. \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													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/the-business-of-alt-protein-messaging-to-drive-consumer-adoption-of-plant-based-foods/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/03/SCI26010_webinar-graphics-BOAP-Apr_featured-header.jpg
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DTSTART;TZID=America/New_York:20260414T100000
DTEND;TZID=America/New_York:20260414T110000
DTSTAMP:20260401T194217Z
CREATED:20260402T040000Z
LAST-MODIFIED:20260401T194217Z
UID:10000772-1776160800-1776164400@gfi.org
SUMMARY:Academic Research Challenge information session
DESCRIPTION:Academic Research Challenge information sessionPast\n\n\n\n\nJoin an information session to learn more about the challenge topics and application requirements! \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThe Academic Research Challenge (ARC) is an initiative of The Alt Protein Project (APP) and The Good Food Institute (GFI). Between April and October of 2026\, student teams from around the world will propose and execute real-world\, hands-on research projects. Participants will develop innovative solutions to some of the highest-impact research topics across the alternative protein value chain as identified by GFI’s subject matter experts. Every step will include direct mentorship from a team of academic and industry experts who will provide advice\, professional guidance\, and curated feedback. The ARC is designed to open net-new opportunities for students and their university ecosystems to participate in solutions-oriented and real-world research. \n\n\n\nJoin our information sessions to learn more about the challenge topics\, application requirements\, and opportunities for growth and development throughout the program. Full details are available on the Academic Research Challenge landing page. \n\n\n\n\nRegister here for the April 14th information session at 10am EDT / 7am PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 8pm EDT / 5pm EDT. You can register for that session here.\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													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/academic-research-challenge-information-session-one/
CATEGORIES:GFI - virtual event
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DTSTART;TZID=America/New_York:20260414T120000
DTEND;TZID=America/New_York:20260414T133000
DTSTAMP:20260320T181654Z
CREATED:20260320T181653Z
LAST-MODIFIED:20260320T181654Z
UID:10000769-1776168000-1776173400@gfi.org
SUMMARY:Building Your Alt Protein Career: Gastronomic science
DESCRIPTION:Building Your Alt Protein Career: Gastronomic sciencePast\n\n\n\n\nJoin us to learn how gastronomic science can be translated into high-impact food solutions. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nNabila Rodríguez Valerón\, PhDSUMM Ingredients \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThere are many paths to a career in alternative proteins\, but few are as fascinating as Dr. Nabila Rodríguez Valerón’s. Join us for a conversation about Nabila’s professional evolution that spans from fine-dining innovation at Copenhagen’s Alchemist to her current role leading flavor fermentation at SUMM Ingredients. Nabila will share how she developed a specialized skill set across fermentation and gastronomic science\, and her advice for those looking to chart their own unique path in the industry. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNabila Rodríguez Valerón\, PhD\n\n\n\nHEAD OF FLAVOR FERMENTATION\, SUMM INGREDIENTS \n\n\n\nNabila Rodríguez Valerón is the Head of Flavor Fermentation at SUMM Ingredients\, a Danish food-tech company developing multifunctional fermented protein ingredients that enhance taste\, texture\, and nutrition in plant-based foods. At SUMM\, she works at the interface of microbial fermentation\, flavor chemistry\, and sensory science to create next-generation ingredients that simplify formulations and reduce the need for additives while improving the sensory experience of plant-centric foods. \n\n\n\nNabila earned her Ph.D. in Gastronomic Sciences from the Basque Culinary Center\, where her research focused on the koku sensation and kokumi compounds and their role in improving palatability and reducing bitterness in sustainable and plant-based foods. Her work bridges molecular flavor science\, fermentation\, and gastronomy. \n\n\n\nHer professional experience spans academic research\, fine-dining innovation\, and food-tech entrepreneurship\, including roles at Harvard University’s Science & Cooking program\, the Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain)\, and four years as a Gastronomic Scientist at the Michelin-starred Alchemist Restaurant in Copenhagen. Across these roles\, she has explored microbial fermentation\, novel ingredients\, and the cultural dimensions of flavor. \n\n\n\nNabila is an active contributor to the scientific and gastronomic communities\, with numerous peer-reviewed publications and international presentations on fermentation\, flavor science\, and sustainable food innovation. Through her work\, she seeks to bridge science\, gastronomy\, and industry to develop the next generation of fermented ingredients for a more delicious and sustainable food system. \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													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/building-your-alt-protein-career-gastronomic-science/
CATEGORIES:GFI - virtual event
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260414T200000
DTEND;TZID=America/New_York:20260414T210000
DTSTAMP:20260403T143210Z
CREATED:20260402T040000Z
LAST-MODIFIED:20260403T143210Z
UID:10000773-1776196800-1776200400@gfi.org
SUMMARY:Academic Research Challenge information session
DESCRIPTION:Academic Research Challenge information sessionPast\n\n\n\n\nJoin an information session to learn more about the challenge topics and application requirements! \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nThe Academic Research Challenge (ARC) is an initiative of The Alt Protein Project (APP) and The Good Food Institute (GFI). Between April and October of 2026\, student teams from around the world will propose and execute real-world\, hands-on research projects. Participants will develop innovative solutions to some of the highest-impact research topics across the alternative protein value chain as identified by GFI’s subject matter experts. Every step will include direct mentorship from a team of academic and industry experts who will provide advice\, professional guidance\, and curated feedback. The ARC is designed to open net-new opportunities for students and their university ecosystems to participate in solutions-oriented and real-world research. \n\n\n\nJoin our information sessions to learn more about the challenge topics\, application requirements\, and opportunities for growth and development throughout the program. Full details are available on the Academic Research Challenge landing page. \n\n\n\n\nRegister here for the April 14th information session at 8pm EDT / 5pm PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 10am EDT / 7am EDT. You can register for that session here.\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													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/academic-research-challenge-information-session-two/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26005_APPARC_Application-graphics_featured-header.jpg
LOCATION:
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260416T120000
DTEND;TZID=America/New_York:20260416T130000
DTSTAMP:20260403T143334Z
CREATED:20260403T143334Z
LAST-MODIFIED:20260403T143334Z
UID:10000774-1776340800-1776344400@gfi.org
SUMMARY:The Business of Alt Protein: Consumer taste preferences in dairy-free products
DESCRIPTION:The Business of Alt Protein: Consumer taste preferences in dairy-free productsPast\n\n\n\n\nJoin 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 spectrum. \n\n\n\n	Share this page on Bluesky\n	                    \n	Share on Bluesky\n\n\n	Share this page on Threads\n	            \n	Share on Threads\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\nCaroline CottoNECTAR \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nBased on blind sensory analyses of 98 dairy-free products across 10 categories with more than 2100+ consumers\, NECTAR’s report explores which dairy-free categories are winning with everyday eaters\, where the biggest gaps remain\, and what the sensory data tells us about the road ahead. Attendees will learn how to apply NECTAR’s public sensory dataset to their own work\, with practical takeaways for formulators\, brands\, and investors alike. The presentation will be followed by an audience Q&A. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCaroline Cotto\n\n\n\nDIRECTOR OF NECTAR\, FOOD SYSTEMS INNOVATIONS \n\n\n\nCaroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR\, an initiative accelerating the protein transition with taste. By conducting large-scale sensory panels of sustainable protein products and operationalizing the resulting data\, NECTAR aims to create category-level value and empower stakeholders across the supply chain to make sensory-informed decisions. Prior to FSI\, Caroline co-founded Renewal Mill\, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association\, the world’s first trade association for upcycled brands. She regularly mentors food\, tech\, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow (Taiwan). She has been named to the Forbes 30 Under 30\, 50 NEXT by 50 Best Restaurants\, and Grist 50 lists. \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													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/the-business-of-alt-protein-consumer-taste-preferences-in-dairy-free-products/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26008_webinar-graphics-BOAP-Apr_featured.jpg
LOCATION:
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