This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.
In this webinar, you’ll hear food safety experts discuss challenges specific to alternative proteins, and demystify those challenges into actionable insights.
Join Dr. Dil Thavarajah, Associate Professor at Clemson University, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability.
In this webinar, seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification, qualification and contracting.
2020 was a year of milestones for cultivated meat. This webinar will provide a global analysis of this rapidly accelerating, transformative industry.
2020 was a year of milestones for the alternative protein-focused fermentation industry. This webinar will provide a global analysis of this rapidly accelerating, transformative market sector.
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
2020 was a year of milestones for the plant-based meat, eggs, and dairy industry. This webinar will provide a global analysis of this rapidly accelerating, transformative market sector.
Join GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cell culture media for cultivated seafood. We will then move to an optional networking session to build bridges and identify opportunities for collaboration.
This webinar from the Good Food Institute and Haynes and Boone, LLP, will provide an overview of how to strategically build out intellectual property protection (e.g., patents, trade secrets, etc.) for innovation in this space.
GFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research.
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
