Explore new findings from a first-of-its-kind analysis.
Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production.
Learn how sensory science can drive the adoption of alternative proteins.
Explore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins.
Learn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal, an agricultural waste, into a useful, naturally sourced product.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET.
Join GFI’s Associate Director of Market Research, Jody Kirchner, as she unpacks GFI’s latest research into consumers’ health beliefs, priorities, and behaviors, and what this means for the future of plant-based meat.
Join GFI and FFAR to learn about this new funding opportunity!
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.
Learn how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes.
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.
