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DTSTART;TZID=America/New_York:20260609T120000
DTEND;TZID=America/New_York:20260609T131500
DTSTAMP:20260610T193257Z
CREATED:20260526T100000Z
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SUMMARY:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session
DESCRIPTION:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information SessionPast\n\n\n\n\nJoin us to gain a clear understanding of the program and how to position your work for larger-scale funding. \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\nWatch the webinar\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nMark your calendars and join The Good Food Institute (GFI) for an information session on the 2026 Advancing Alternative Proteins Planning Grants. In this webinar\, we’ll walk through the details of the Request for Applications (RFA) and answer your questions about this funding opportunity. \n\n\n\nThis program supports researchers at U.S.- and Canada-based nonprofit institutions in preparing competitive proposals for non-GFI-sponsored funding opportunities exceeding $1 million USD. Up to ten (10) planning grants of $25\,000 USD each will be awarded for one-year projects across two tracks: Infrastructure and Research. \n\n\n\nJoin us to explore eligibility\, funding restrictions\, the review process\, and how to effectively use planning grant funds to strengthen your future proposal. Don’t miss this opportunity to gain a clear understanding of the program and how to apply. \n\n\n\nThe RFA will be released on May 26\, 2026\, and the deadline for full proposals is July 20\, 2026 at 12:00 PM ET (UTC-4). \n\n\n\nLearn more about our grants.  \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/from-planning-to-competitive-proposal-advancing-alternative-proteins-planning-grants-information-session/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/05/SCI26017_Advanced-AP-grants-info-session_featured.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260611T120000
DTEND;TZID=America/New_York:20260611T131500
DTSTAMP:20260615T154813Z
CREATED:20260519T123856Z
LAST-MODIFIED:20260615T154813Z
UID:10000789-1781179200-1781183700@gfi.org
SUMMARY:The Science of Alt Protein: Plant protein colloidal state and techno-functionality
DESCRIPTION:The Science of Alt Protein: Plant protein colloidal state and techno-functionalityPast\n\n\n\n\nTake a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients. \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\nArno WoutersAssociate ProfessorKU Leuven \n\n\n\n\nView series recordings\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nGlobular plant proteins generally lack in their techno-functionalities\, such as foaming\, gelling\, and emulsifying\, as compared to animal proteins. This relates to their inherent structural characteristics\, but also to the fact that commercially available plant protein ingredients contain heavily aggregated proteins. In addition\, it has recently become clear that globular plant proteins tend to self-assemble into specific colloidal states depending on the environmental conditions\, such as changing pH and salt concentration. The implications of such supramolecular structural organization for the functionalities of the proteins in food systems remain unclear. \n\n\n\nIn this presentation from Dr. Arno Wouters\, several examples will be given regarding the self-assembly of globular plant proteins into different aggregation states\, depending on prior processing or altered environmental conditions. The link to protein techno-functionality will be made as well. In the end\, Dr. Wouters will demonstrate the importance of considering protein colloidal state when utilizing globular plant proteins as functional food ingredients. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nArno Wouters\, PhD\n\n\n\nASSOCIATE PROFESSORLABORATORY OF FOOD CHEMISTRY AND BIOCHEMISTRY\, KU LEUVEN \n\n\n\nArno Wouters is an associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven\, Belgium. Arno is particularly interested in exploiting the potential of various plant protein sources for structuring food. His research focuses on establishing structure-function relationships for cereal and legume proteins. An important focus point is the relationship between protein colloidal state\, dictated by prior protein isolation\, varying environmental conditions and targeted modification\, and the implications thereof for protein functionality. Another focus point is mechanistically studying protein functionalities\, with particular emphasis on protein foaming\, at different length scales. \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-science-of-alt-protein-plant-protein-colloidal-state-and-techno-functionality/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/05/SCI26018_webinar-graphics-SOAP-June_header-featured.png
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260625T130000
DTEND;TZID=America/New_York:20260625T141500
DTSTAMP:20260702T120129Z
CREATED:20260608T131838Z
LAST-MODIFIED:20260702T120129Z
UID:10000791-1782392400-1782396900@gfi.org
SUMMARY:The Science of Alt Protein: Bridging functionality gaps through hybrid food design
DESCRIPTION:The Science of Alt Protein: Bridging functionality gaps through hybrid food designPast\n\n\n\n\nJoin us to learn how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \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\nNesli Sozer\, PhDVTT Technical Research Centre of Finland \n\n\n\n\nView series recordings\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nHybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory\, nutritional\, and functional limitations of current alternative proteins. This seminar\, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland\, will give an overview of hybrid food design from a technological perspective\, focusing on how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \n\n\n\nDr. Sozer will explain the functionality spectrum of plant and single-cell proteins\, highlighting their complementary roles in texture formation\, flavor generation\, nutritional quality\, and processability. Case studies will include biomass–plant protein hybrids\, precision-fermentation-derived lipid and heme ingredient integration\, co-cultivation strategies involving oleaginous and flocculating microorganisms\, and emerging combinations of plant cell cultures with microbial biomass. Particular attention will be given to the scientific principles underlying ingredient interactions\, process design\, and opportunities for developing hybrid products with improved sensory performance and nutritional value. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNesli Sozer\, PhD\n\n\n\nPROFESSORVTT TECHNICAL RESEARCH CENTRE OF FINLAND \n\n\n\nProfessor Nesli Sozer is a renowned expert in food processing with over 25 years of experience. Her research focuses on plant-based foods and dietary fibers\, resulting in numerous patents\, awards\, and commercially successful innovations. Notably\, one of the patents she co-invented led to the creation of a recent spin-off company\, Happy Plant Protein\, which develops sustainable\, high-quality plant protein solutions. Throughout her career\, she has been dedicated to advancing plant-based food systems that are affordable\, nutritious\, and appealing in taste and texture. \n\n\n\nAt VTT Technical Research Centre of Finland\, Professor Sozer leads interdisciplinary research initiatives aimed at diversifying protein production and advancing sustainable food systems. She currently leads the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy\, co-funded by the U.S. National Science Foundation\, Business Finland\, and the Research Council of Finland. The centre investigates hybrid food innovations that integrate plant-based and cellular agriculture technologies to bridge sensory\, nutritional\, and functionality gaps between plant- and animal-derived foods. \n\n\n\nShe also coordinates the EU-funded Sustain-a-Bite project\, which develops resource-efficient and minimally processed technologies for nutrient-dense plant-based foods\, and leads the CBE JU-funded PROSCALE project\, which focuses on scaling up single-cell protein production through continuous fermentation. The project has been awarded the prestigious STEP Seal in recognition of its strategic relevance and innovation potential. \n\n\n\nFrom 2019 to 2024\, Professor Sozer served as Chair of the Healthgrain Forum\, an association committed to promoting science-based concepts that unlock the full health-promoting potential of the entire grain food production chain to deliver healthy\, convenient\, and appealing food products. \n\n\n\nWith a career devoted to pioneering sustainable food innovations\, Professor Nesli Sozer continues to contribute to shaping the global future of nutritious\, accessible\, and environmentally responsible food systems. \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-science-of-alt-protein-bridging-functionality-gaps-through-hybrid-food-design/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/SCI26021_webinar-graphics-SOAP-June_header-featured.png
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260630T130000
DTEND;TZID=America/New_York:20260630T141500
DTSTAMP:20260616T185551Z
CREATED:20260602T125246Z
LAST-MODIFIED:20260616T185551Z
UID:10000790-1782824400-1782828900@gfi.org
SUMMARY:Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
DESCRIPTION:Business of Alt Protein: The Importance of Sensory Science for Alternative ProteinsPast\n\n\n\n\nJoin us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins. \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\nThe alternative protein industry is evolving quickly\, driven by advances in science and technology. Yet consumer acceptance hinges first and foremost on taste\, followed by factors such as price and accessibility. Sensory science provides the tools to evaluate and optimize taste and the overall eating experience\, enabling the industry to deliver products that meet or exceed consumer expectations. Join GFI’s Principal Scientist Nikhita Kogar\, Palate Insights’ Alice Wistar\, and Dragonfly SCI’s Rebecca Bleibaum for a discussion of GFI’s latest sensory guide and real-world examples of how companies are using sensory science to improve product performance and consumer appeal. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Kogar\n\n\n\nPRINCIPAL SCIENTIST\, PLANT-BASEDGOOD FOOD INSTITUTE \n\n\n\nNikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, Nikhita worked in food and biotech product development\, most recently as an Innovation Scientist at Beyond Meat. While at Beyond\, she led flagship product development projects from the fundamental research stage through formulation and scale-up. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a PhD in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlice Wistar\n\n\n\nPARTNERPALATE INSIGHTS \n\n\n\nAlice Wistar is a startup operator with experience scaling early-stage food and ingredient brands. She served as Chief of Staff at both Black Sheep Foods and Hyfé Foods over five years\, supporting operations\, strategy\, and commercialization for emerging food technologies. She is currently a Partner at Palate Insights\, a product feedback and consumer insights platform\, where she supports better-for-you food\, beverage\, and ingredient companies with product innovation and growth.  \n\n\n\n\n\n\n\n\n\n\n\nRebecca Bleibaum\n\n\n\nPRESIDENT/CHIEF\, SENSORY INTELLIGENCEDRAGONFLY SENSORY & CONSUMER INSIGHTS\, INC. \n\n\n\nRebecca Bleibaum is a sensory science leader\, educator\, and industry consultant with extensive experience advancing consumer understanding and innovation in food and beverage products. She has worked across academia and industry to build bridges between sensory science\, product development\, and emerging food technologies. Rebecca is actively involved with the UC Davis Sensory Science HUB\, where she supports collaboration among students\, researchers\, and industry partners to advance the future of food innovation. Her work focuses on helping organizations better understand human perception\, consumer behavior\, and the sensory drivers that influence product success and adoption. \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/business-of-alt-protein-the-importance-of-sensory-science-for-alternative-proteins/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/COR26012-BOAP-webinar-graphics-June_featured-scaled.png
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