Join GFI and a panel of capital providers and industry leaders in our upcoming webinar on financing the commercialization of the alternative protein sector.
Learn about GFI-funded research that has produced an optimized method for muscle generation and a corresponding molecular roadmap that may prove helpful for in vitro meat production.
Hackathons are a novel engagement and training mechanism that offer students the chance to address real-world challenges. Join us to learn how to structure hackathon activities for maximum engagement and lasting impact.
Join us to explore groundbreaking research on in vitro cultivation of bovine mammary epithelial cells for producing milk components.
Join our upcoming webinar on how collaboration can be used as a powerful tool to overcome the pilot plant valley of death in scaling cultivated food products.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 12th.
Join our next Science of Alt Protein seminar to learn about Dr. Jahn's interdisciplinary research that explores microbial biodiversity and its potential for food innovation.
Calling all postdocs! Join us to connect, share experiences, and get advice on navigating the field.
Join us for a webinar on December 3rd to explore the most comprehensive, open-access LCA of plant-based meat to date.
Join us on December 19th to explore how diverse microbial strains can drive innovation in sustainable protein sources for the future of food.
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Join our upcoming webinar, featuring a presentation by Henrik Bennetsen, a serial entrepreneur and co-founder of FoodxClimate, on why food is underserved as a climate problem.
Discover best practices from the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL).
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
Join us to learn about the environmental and social performance of cultivated meat from one of the founding faculty members of the Tufts University Center for Cellular Agriculture.
Applications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university.
Join our upcoming Business of Alt Protein webinar exploring how individuals can advance plant-forward initiatives in government.
Join us to learn about career opportunities in the culinary world that drive innovation and sustainability in food!
Join GFI's next Business of Alt Protein webinar covering the state of the precision fermentation industry.
Explore how protein functionality can be tailored for specific applications.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th at 11:30 am ET.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th at 10:30 pm ET.
Join GFI's next Business of Alt Protein webinar covering an overview of current precision fermentation consumer research insights and nomenclature best practices.
The greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs, and we’ll walk you through GFI’s RFP step-by-step.
Join GFI's corporate engagement team for a webinar on April 8 providing an overview of GFI's new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption.
Learn how tension, compression, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats.
Join GFI's next Business of Alt Protein webinar covering insights from NECTAR's new Taste of the Industry 2025 report, featuring blind sensory analysis of 122 plant-based meat products across 14 categories.
