BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Good Food Institute X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20240424T120000 DTEND;TZID=America/New_York:20240424T133000 DTSTAMP:20240403T174700Z CREATED:20240403T151813Z LAST-MODIFIED:20240403T174700Z UID:10000564-1713960000-1713965400@gfi.org SUMMARY:Alt Protein Pipelines: Rethinking curriculum design with a startup mindset DESCRIPTION:Alt Protein Pipelines: Rethinking curriculum design with a startup mindsetPast\n\n\n\n\nDiscover how university course offerings are evolving to meet the increasing demand for trained professionals in the alternative protein field. Join us to learn from a pioneering team shaping innovative curriculum design! \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nAn expanding alternative protein ecosystem will necessitate a parallel expansion of people ready to work in the field. Given how new of a field it is\, education and training programs can be hard to find. Most curricula dedicated to alternative protein education have been created thanks to the efforts of a handful of faculty and student champions. Partners from industry have been included in every step of the process to provide real-world perspective\, inspiration\, and experience. \n\n\n\nCome learn from the team behind one of the first full-credit university courses dedicated to the science of alternative proteins at the University of North Carolina at Chapel Hill! We will hear from the course instructors\, student catalysts\, and one of many industry partners who play a regular role in the curriculum. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAndrew Gladden\, Ph.D.\n\n\n\nUNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL \n\n\n\n\n\n\n\n\n\n\n\nDouglas Phanstiel\, Ph.D.\n\n\n\nUNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL \n\n\n\n\n\n\n\n\n\n\n\nMakeila Cox\n\n\n\nJELLATECH (CHAPEL HILL ALT PROTEIN PROJECT) \n\n\n\n\n\n\n\n\n\n\n\nSophia Retchin\n\n\n\nREDEFINE MEAT (CHAPEL HILL ALT PROTEIN PROJECT) \n\n\n\n\n\n\n\n\n\n\n\nStephanie Michelsen\n\n\n\nJELLATECH \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/alt-protein-pipelines-rethinking-curriculum-design-with-a-startup-mindset/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/SCI24023_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-rethinking-curriculum-design-with-a-startup-mindset/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240418T130000 DTEND;TZID=America/New_York:20240418T143000 DTSTAMP:20240409T165145Z CREATED:20240409T151200Z LAST-MODIFIED:20240409T165145Z UID:10000566-1713445200-1713450600@gfi.org SUMMARY:The Science of Alt Protein: Development of induced pluripotent stem cell lines from animal models DESCRIPTION:The Science of Alt Protein: Development of induced pluripotent stem cell lines from animal modelsPast\n\n\n\n\nJoin Dr. Fabiana Bressan to explore the applications of stem cell biology and the generation of iPSCs for cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nJoin Dr. Fabiana Bressan\, GFI grantee and Associate Professor at the University of Sao Paulo\, to learn about the potential of induced pluripotent stem cells (iPSCs) generated through cellular reprogramming for cultivated meat production. This seminar will explore stem cell biology and the generation of iPSCs\, relevant applications\, and recent advances in the field. Dr. Bressan will provide perspectives on how this emerging technology can advance animal-free protein production to address the issues of foodborne diseases\, industrial animal agriculture\, and the meat industry’s ecological footprint. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nFabiana F. Bressan\, DMV\n\n\n\nASSOCIATE PROFESSORUNIVERSITY OF SAO PAULO (FZEA/UP) \n\n\n\nDr. Fabiana Bressan is an Associate Professor at the Veterinary Medicine Department at the University of São Paulo\, FZEA/USP. She graduated from the Veterinary Medicine program at the University of São Paulo in 2005. She obtained her M.Sc. degree in 2008 and Ph.D. in 2013. Her research focused on working with cell reprogramming by gene induction into pluripotency and nuclear transfer and stem cells in human and animal models. She completed her postdoctoral studies in stem cells and cell therapy at the National Institute of Science and Technology. At FZE/USP\, she focused on the study of in vitro generation of primordial germ cells\, gametes\, and epigenetic reprogramming. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-development-of-induced-pluripotent-stem-cell-lines-from-animal-models/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/04/SCI24024_webinar-graphics-science-of-alt-protein-April_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-development-of-induced-pluripotent-stem-cell-lines-from-animal-models/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240402T110000 DTEND;TZID=America/New_York:20240402T123000 DTSTAMP:20240320T181804Z CREATED:20240323T110000Z LAST-MODIFIED:20240320T181804Z UID:10000561-1712055600-1712061000@gfi.org SUMMARY:GFI’s Research Grant Program: 2024 RFP information session DESCRIPTION:GFI’s Research Grant Program: 2024 RFP information sessionPast\n\n\n\n\nThe 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. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nMark your calendars for April 2nd and join us for an exciting webinar where we’ll unpack all the details of GFI’s 2024 Request for Proposals (RFP)! This year\, we welcome proposals for projects spanning up to 24 months\, with a funding cap of $250\,000. Projects that include collaborations with a partner new to the alt protein field may qualify to request an additional $50\,000 in funding. Join us to explore the details and get answers to your questions in this session\, featuring insights from GFI’s top science and technology experts. Don’t miss out on this valuable opportunity to gain a comprehensive understanding of how to secure GFI funding for your groundbreaking research. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/gfis-research-grant-program-2024-rfp-information-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/03/SCI24016_RFP-info-session-webinar-graphics_feature.png LOCATION:https://gfi.org/event/gfis-research-grant-program-2024-rfp-information-session/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240326T223000 DTEND;TZID=America/New_York:20240327T000000 DTSTAMP:20240213T171605Z CREATED:20240213T171406Z LAST-MODIFIED:20240213T171605Z UID:10000548-1711492200-1711497600@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240326T113000 DTEND;TZID=America/New_York:20240326T130000 DTSTAMP:20240213T170846Z CREATED:20240213T170844Z LAST-MODIFIED:20240213T170846Z UID:10000547-1711452600-1711458000@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 26th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-and-problem-solving-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240321T130000 DTEND;TZID=America/New_York:20240321T143000 DTSTAMP:20240222T150921Z CREATED:20240222T150919Z LAST-MODIFIED:20240222T150921Z UID:10000552-1711026000-1711031400@gfi.org SUMMARY:The Science of Alt Protein\, Electroproteins : How single-cell proteins are made from electricity DESCRIPTION:The Science of Alt Protein\, Electroproteins : How single-cell proteins are made from electricityPast\n\n\n\n\nJoin Dr. Lutz Grossmann from the University of Massachusetts Amherst as he explores how hydrogen fermentation\, powered by electricity\, can yield rich\, edible protein biomass without the need for agricultural inputs. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nDr. Lutz GrossmannUniversity of Massachusetts Amherst \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFood proteins have conventionally been sourced through traditional agricultural methods. While cellular agriculture presents the benefit of requiring minimal land\, certain processes within it still depend on glucose derived from starch-containing crops. Gas fermentation\, however\, offers a promising alternative\, eliminating the need for any agricultural inputs. \n\n\n\nNotably\, hydrogen fermentation stands out as a distinctive technology that converts electricity into hydrogen\, ultimately transforming it into a rich\, edible protein biomass. In this presentation\, Dr. Lutz Grossmann of the University of Massachusetts Amherst will share insights into the current state of hydrogen fermentation and showcase the progress he and his team have made in developing the necessary bioreactor setup. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Lutz Grossmann\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCEUNIVERSITY OF MASSACHUSETTS AMHERST \n\n\n\nLutz Grossmann has been an Assistant Professor in the Food Science Department at UMass Amherst since 2021. He graduated with a Ph.D. in food science from the University of Hohenheim in Germany. His research focuses on facilitating a sustainable food system transition by designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods. He is especially interested in combining up and downstream processing technology with molecular\, physicochemical\, and engineering concepts to create food textures that are nutritious\, sustainable\, and tasty. His research was awarded the Nestlé Young Scientist Award (2019)\, the FOSS Young Talent Award (2023)\, and the IUFoST Young Researcher Award (2024). He has published 51 peer-reviewed papers\, two books\, and has an h-index of 19. His laboratory receives funding from the United States Department of Agriculture\, The Foundation for Food and Agriculture\, and The Good Food Institute. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-electroproteins-how-single-cell-proteins-are-made-from-electricity/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24012_webinar-graphics-science-of-alt-protein-March_header-feature.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-electroproteins-how-single-cell-proteins-are-made-from-electricity/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240320T120000 DTEND;TZID=America/New_York:20240320T133000 DTSTAMP:20240325T185452Z CREATED:20240220T175203Z LAST-MODIFIED:20240325T185452Z UID:10000549-1710936000-1710941400@gfi.org SUMMARY:Trends in cultivated meat scale-up and bioprocessing DESCRIPTION:Trends in cultivated meat scale-up and bioprocessingPast\n\n\n\n\nDiscover the key scale-up and bioprocessing takeaways from a comprehensive survey of 30 cultivated meat companies and suppliers. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nThis new report summarizes a survey conducted in early 2023 on 30 cultivated meat companies and suppliers aimed at understanding the current bioprocessing\, production capacities\, and challenges faced by cultivated meat manufacturers worldwide. It collected information on infrastructure\, production capacities\, food safety practices\, and bioprocessing details at various stages of production. Join us for a webinar on March 20th for an overview of the current and future needs of the cultivated meat industry. During the presentation\, you’ll learn about key insights for investors\, essential research and development opportunities\, and critical considerations for suppliers in this evolving sector. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nFaraz Harsini\, M.Sc.\, Ph.D\n\n\n\nSENIOR SCIENTIST\, BIOPROCESSINGTHE GOOD FOOD INSTITUTE \n\n\n\nFaraz holds a BSc in chemical engineering where he focused on process design and nanobiotechnology. He completed his MSc studies in biotechnology at Texas Tech University Health Sciences Center Cancer Center and proceeded to obtain his PhD in Cell Physiology and Molecular Biophysics at TTUHSC. He studied proteins’ structure and function\, and their role in muscle repair mechanisms and muscular dystrophies. Prior to joining GFI\, Faraz worked in biopharma as a Protein Expression and Process Development Scientist\, where he contributed to the discovery of new therapeutic proteins\, and led pilot\, process development\, and formulation studies. Faraz is certified in lifestyle medicine by American College of Lifestyle Medicine. In his free time\, Faraz helps student organizations dedicated to environmental protection\, veganism\, and social justice causes to advocate for human and nonhuman animals and helps students to promote plant-based diet\, sustainability\, and food justice in universities. When not saving animals\, Faraz enjoys playing piano\, organ\, bagpipes\, and other instruments! \n\n\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D. \n\n\n\nPRINCIPAL SCIENTIST\, CULTIVATED MEATTHE GOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past five years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/trends-in-cultivated-meat-scale-up-and-bioprocessing/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24011_CM-bioprocessing-survey-webinar_header-featured.jpg LOCATION:https://gfi.org/event/trends-in-cultivated-meat-scale-up-and-bioprocessing/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240319T120000 DTEND;TZID=America/New_York:20240319T133000 DTSTAMP:20240305T165929Z CREATED:20240305T165816Z LAST-MODIFIED:20240305T165929Z UID:10000557-1710849600-1710855000@gfi.org SUMMARY:The Business of Alt Protein: Expert advice on commercializing your alternative protein product DESCRIPTION:The Business of Alt Protein: Expert advice on commercializing your alternative protein productPast\n\n\n\n\nJoin us for a seminar featuring several of GFI’s expert mentors who will share their advice and perspectives on effectively scaling up and commercializing alternative protein products.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin us for a seminar featuring several of GFI’s expert mentors who will share their advice and perspectives on effectively scaling up and commercializing alternative protein products. The first part of the seminar will feature a panel discussion where we will dig into the fundamentals of commercialization. Attendees will then have ample opportunity to submit their questions and have them answered by the experts.  \n\n\n\nRegister now to hear about the following:  \n\n\n\n\nGFI’s mentor program and how it can benefit you and your company \n\n\n\nCommon pitfalls in the commercialization process and how to avoid them \n\n\n\nWhat our mentors wish they had known when commercializing their first products\n\n\n\n\nThe GFI Mentor Program enables entrepreneurs and startups at all stages to have 1:1 discussions with subject matter experts across the alternative protein ecosystem. Mentors volunteer their time and industry knowledge and have expertise spanning all areas of building an alt protein business. Since the program’s inception in mid-2022\, GFI has made more than 500 mentor/mentee introductions. The program is designed to match individuals and companies with experts addressing specific startup challenges vs offering general startup advice. In addition to mentors with scaling and commercialization experience\, GFI Mentors also bring expertise including\, but not limited to\, fundraising\, IP\, pitching\, and tech. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-expert-advice-on-commercializing-your-alternative-protein-product/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/03/COR24011_webinar-graphics-business-of-alt-protein-March_header-featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-expert-advice-on-commercializing-your-alternative-protein-product/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240312T110000 DTEND;TZID=America/New_York:20240312T130000 DTSTAMP:20240228T154838Z CREATED:20240228T154520Z LAST-MODIFIED:20240228T154838Z UID:10000553-1710241200-1710248400@gfi.org SUMMARY:Cost drivers of cultivated meat production DESCRIPTION:Cost drivers of cultivated meat productionPast\n\n\n\n\nJoin GFI’s Dr. Elliot Swartz on March 12th for an insightful exploration of the cost drivers of cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nElliot Swartz\, Ph.D.Principal Scientist\, Cultivated Meat \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThis webinar will teach you about the current understanding of the cost drivers of cultivated meat production. Through summarizing relevant literature and reports\, GFI’s Dr. Elliot Swartz will review the major cost drivers of cell culture media\, the solutions being implemented to overcome them\, and the remaining gaps facing the industry. Details on infrastructure requirements\, facility\, bioreactor\, and equipment costs\, and other process-related considerations will also be covered. By attending\, you will gain a detailed understanding of the progress to date and the remaining challenges for reducing the cost of cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nElliot Swartz\, Ph.D. \n\n\n\nPRINCIPAL SCIENTIST\, CULTIVATED MEATTHE GOOD FOOD INSTITUTE \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past five years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/cost-drivers-of-cultivated-meat-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/02/SCI24017_Cost-drivers-CM-production-webinar-graphics_header-featured.jpg LOCATION:https://gfi.org/event/cost-drivers-of-cultivated-meat-production/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240229T120000 DTEND;TZID=America/New_York:20240229T133000 DTSTAMP:20240209T165805Z CREATED:20240209T165803Z LAST-MODIFIED:20240209T165805Z UID:10000546-1709208000-1709213400@gfi.org SUMMARY:The Business of Alt Protein: Effective marketing and communications for your B2B startup DESCRIPTION:The Business of Alt Protein: Effective marketing and communications for your B2B startupPast\n\n\n\n\nJoin a GFI-hosted seminar with experts Emilie Fitch\, AnnaMaria White\, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin a GFI-hosted seminar with experts Emilie Fitch\, AnnaMaria White\, and Nico Westermann to learn about developing an effective marketing and communications strategy for your alternative protein startup. Communications contribute to your success in recruiting top talent\, generating investor interest\, and securing your first customers. Developing and executing a sound communications strategy is critical to accelerating your early wins. This seminar is targeted towards B2B alternative protein startups\, but will have insights for all alternative protein companies.  \n\n\n\nTopics discussed will include:  \n\n\n\n\nThe role of the founder/CEO in building your companies brand \n\n\n\nUnderstanding your unique go-to-market challenges and how to overcome them \n\n\n\nHow to test\, learn\, and create feedback loops \n\n\n\nOwning your channels – where to spend time to have the most impact \n\n\n\nHow to maximize conferences\, industry events\, and tradeshows to build your brand and reach your audiences \n\n\n\nHow to avoid common mistakes and pitfalls \n\n\n\nMeeting them where they’re at: the importance of deeply knowing your customer\n\n\n\nHow much does brand-building matter for B2B?\n\n\n\nBuilding personalized relationships at scale\n\n\n\nAnd\, how to do all of the above on a scrappy startup budget\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAnnaMaria White\n\n\n\nSTRATEGIC COMMUNICATIONS CONSULTANT\, WHITE STAR COMMUNICATIONS \n\n\n\nFounder and principal at White Star Communications\, AnnaMaria brings over twenty years of strategic communications experience\, spanning a variety of tech and product industries. She was the first in-house communications leader at Relativity Space\, and oversaw all aspects of the company’s brand leading into a $500M Series D. Currently\, AnnaMaria serves as a fractional communications partner and advisor for early stage climate tech companies and funds\, including Aigen\, which recently celebrated a successful Series A. Her work focuses on helping funds and companies hone compelling branding to reach investors\, customers\, and employees. AnnaMaria received her BA from Columbia University\, and currently lives in the rainforests near Seattle with her husband\, two children and their dog\, Wash. \n\n\n\n\n\n\n\n\n\n\n\nEmilie Fitch \n\n\n\nEmilie brings over 20 years of marketing\, brand building\, and commercial leadership experience spanning multiple industries\, company growth stages\, and business models. Along with building and leading marketing and brand teams\, she has held general manager roles with cross-functional team leadership and P&L responsibility for businesses up to $600 million in annual revenue. \n\n\n\nEmilie is currently leading the development of People for Better Food\, a new non-profit focused on helping consumers reflect more consciously on our culture’s deep-seated relationship with meat to make more informed and intentional decisions about their eating behavior for their health and the planet. \n\n\n\nPreviously\, Emilie was the Chief Growth Officer and employee #1 at Nowadays\, a clean label plant-based meat company. Before that\, she served as Head of Growth at Ginkgo Bioworks\, where she created and built out their marketing and growth functions\, led commercial strategy initiatives\, and helped create multiple spin-off companies. She also worked as a brand lead at Kraft Heinz holding marketing leadership and general management roles on multiple brands.  \n\n\n\nEmilie holds a BA from the University of Richmond and an MBA from Kellogg. \n\n\n\n\n\n\n\n\n\n\n\nNico Westermann\n\n\n\nEx-Meta/Facebook Strategic Marketing Consultant & Advisor; currently with Food Systems Innovation\, Climax\, Every Co; Co-Founder of People for Better Food. \n\n\n\nNico has spent his career helping many of the world’s biggest brands\, most innovative businesses\, and fastest-growing disruptors across all consumer categories toward creative effectiveness and marketing success. Along this journey\, he has envisioned and built teams uncovering the future of people-inspired\, data-empowered creative marketing. He combines deep expertise in strategy with broad experience across all levers of marketing to help brands and businesses thrive.  \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-effective-marketing-and-communications-for-your-b2b-startup/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/COR24006_webinar-graphics-business-of-alt-protein-February_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-effective-marketing-and-communications-for-your-b2b-startup/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240215T120000 DTEND;TZID=America/New_York:20240215T133000 DTSTAMP:20240112T155916Z CREATED:20240112T155914Z LAST-MODIFIED:20240112T155916Z UID:10000537-1707998400-1708003800@gfi.org SUMMARY:The Science of Alt Protein: Crafting aroma authenticity in plant-based salmon DESCRIPTION:The Science of Alt Protein: Crafting aroma authenticity in plant-based salmonPast\n\n\n\n\nHow can we create authentic aromas for plant-based fish alternatives? Join us on February 15th to learn how Dr. Sirli Rosenvald is creating a true-to-life salmon aroma\, a key element in crafting high-quality fish alternatives. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker:Dr. Sirli RosenvaldCSO of Food Research at TFTAKCo-founder and CEO at Funki Foods \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThe concerns arising from overfishing and the depletion of global fish stocks underscore the need to reevaluate the sustainability of conventional fishing practices. Fish alternatives offer a more sustainable solution to meet the growing global demand for seafood while mitigating the environmental impact on marine ecosystems. Although fish alternatives represent one of the fastest-growing categories in the alternative protein space\, several challenges remain associated with replicating the sensory properties of plant-based fish alternatives. \n\n\n\nDr. Rosenvald and her research team are actively addressing these challenges to create a plant-protein-based salmon fillet that achieves sensory parity with its animal-origin counterpart. This seminar will specifically focus on the crucial aspect of salmon aroma\, a pivotal factor in achieving a high-quality fish alternative. Attendees can expect an in-depth exploration of the molecular composition of salmon\, an examination of the primary challenges in the development process\, and insights into future perspectives aimed at successfully mimicking the aroma of fish. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Sirli Rosenvald\n\n\n\nCSO OF FOOD RESEARCH AT TFTAKCO-FOUNDER AND CEO AT FUNKI FOODS \n\n\n\nDr. Rosenvald is a highly experienced scientist and executive in the alternative protein space. She has a Ph.D. in food technologies specializing in the molecules behind the taste and aroma of food. For the last ten years\, she has been running multiple research projects and leading research teams in TFTAK. In recent years she has been focusing on protein research and meat alternative developments helping to develop and commercialize multiple alternative protein products. Her team has been granted two GFI research grants and is currently participating as a finalist in the XPrize Feed the Next Billion competition. Sirli is also co-founder and CEO of FUNKI. FUNKI provides tasty and healthy high-protein food products from mycoprotein to diversify people’s everyday food choices and nudge their consumption habits towards more sustainable baths. As a flavor scientist\, she is passionate about bringing to the market sustainable products that people love for their good taste. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-crafting-aroma-authenticity-in-plant-based-salmon/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/01/SCI24002_webinar-graphics-science-of-alt-protein-February_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-crafting-aroma-authenticity-in-plant-based-salmon/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240124T120000 DTEND;TZID=America/New_York:20240124T133000 DTSTAMP:20240117T150914Z CREATED:20240117T150123Z LAST-MODIFIED:20240117T150914Z UID:10000538-1706097600-1706103000@gfi.org SUMMARY:The Business of Alt Protein: 2024 alternative protein investment outlook DESCRIPTION:The Business of Alt Protein: 2024 alternative protein investment outlookPast\n\n\n\n\nJoin GFI and leading investors (who are also GFI mentors) for an insightful panel discussion about what’s on the horizon in the world of alternative protein investments. We’ll discuss the current funding environment and what we might expect to see change in 2024. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin GFI and leading investors (who are also GFI mentors) for an insightful panel discussion about what’s on the horizon in the world of alternative protein investments. We’ll discuss the current funding environment and what we might expect to see change in 2024. Panelists will also share how startups can set themselves up for fundraising success. The seminar will leave ample time for audience Q&A. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nSteve Molino\, GFI Mentor\n\n\n\nPRINCIPAL AT CLEAR CURRENT CAPITAL \n\n\n\nSteve Molino is a Principal at Clear Current Capital\, an early-stage venture capital firm focused on catalyzing sustainable change in the food system. With CCC\, Steve is responsible for leading new investment and diligence activities\, portfolio company support\, and internal portfolio management and operational needs. Steve has prior experience at leading mission-driven VC firms\, as well as in the alternative investments and strategy consulting spaces. He is a Board Member at Sundial Foods and is a mentor for various organizations\, including The Good Food Institute and ProVeg Incubator. He received his BS in Finance from The College of New Jersey (magna cum laude) and an MBA from Columbia Business School (Dean’s List). \n\n\n\n\n\n\n\n\n\n\n\nNate Crosser\, GFI Mentor\n\n\n\nPRINCIPAL\, BLUE HORIZON \n\n\n\nNate is a Principal at Blue Horizon\, a global food and agriculture impact investment firm based in Zurich. To date\, they have deployed over $850 million in over 70 companies across 6 continents. Nate focuses on seed-stage venture capital investments and on the alternative protein industry. Nate also writes the environmental biotechnology newsletter\, Fifth Industrial\, and previously worked at the Good Food Institute\, a biotechnology incubator\, and as a lawyer. \n\n\n\n\n\n\n\n\n\n\n\nShally Shanker\, GFI Mentor\n\n\n\nFOUNDER AND MANAGING PARTNER\, AIIM PARTNERS \n\n\n\nShally Shanker is the founder and managing partner of AiiM Partners\, which invests in businesses leveraging technology to address climate change and generate measurable social\, environmental\, and financial returns. A Chartered Financial Analyst®\, Shally has over 22 years of investment management experience structuring and stewarding global portfolios. She has been involved with the boards of 16 portfolio investments\, actively engaged in supporting emerging solutions ranging from using data for advocacy to using technology to scale innovations\, and\, over the last decade\, mentoring women entrepreneurs in more than half of her portfolio. \n\n\n\n\n\n\n\n\n\n\n\nMatt Spence\n\n\n\nMANAGING DIRECTOR AND HEAD OF VENTURE CAPITAL BANKING\, BARCLAYS \n\n\n\nMatt Spence is a Managing Director and Head of Venture Capital Banking at Barclays. He was previously a partner at Andreessen Horowitz. He focuses on emerging technology companies\, including food technology and alternative proteins. Before entering the private sector\, Matt spent seven years in senior national security positions in the U.S. government. He served as Deputy Assistant Secretary of Defense for Middle East Policy\, and at the National Security Council at the White House Special Assistant to the President and Senior Director for International Economic Affairs and as Senior Advisor to two National Security Advisors. \n\n\n\n\n\n\n\n\n\n\n\nAmira Khatib\n\n\n\nVICE PRESIDENT\, BLUESTEIN VENTURES \n\n\n\nAmira is a Vice President at Bluestein Ventures. She is responsible for identifying and evaluating new investment opportunities\, developing investment theses and supporting Bluestein’s portfolio companies on their path to growth. While getting her MBA Candidate at Chicago Booth\, she was an investor at early-stage venture capital firms including Listen Ventures and Harlem Capital. Previously\, Amira held roles across the food ecosystem\, working in Marketing at Whole Foods Market and a natural beverage startup. She started her career at a marketing agency in New York City. Amira received her MBA Candidate at the University of Chicago Booth School of Business and graduated from the Greenlee School of Journalism at Iowa State University with a B.S. in Public Relations\, summa cum laude. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-2024-alternative-protein-investment-outlook/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/COR24002_webinar-graphics-business-of-alt-protein-January_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-2024-alternative-protein-investment-outlook/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240118T130000 DTEND;TZID=America/New_York:20240118T143000 DTSTAMP:20240109T212603Z CREATED:20240109T212601Z LAST-MODIFIED:20240109T212603Z UID:10000536-1705582800-1705588200@gfi.org SUMMARY:The Science of Alt Protein: Accounting for land dictates the climate effects of alternative proteins DESCRIPTION:The Science of Alt Protein: Accounting for land dictates the climate effects of alternative proteinsPast\n\n\n\n\nHow should land use be accounted for when calculating the climate impacts of alternative proteins? Attend our next Science of Alt Protein seminar on January 18th to learn more about this important and nuanced topic! \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker:Tim SearchingerPrinceton UniversityWorld Resources Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThere is active debate about how land use should be factored into greenhouse gas accounting of food products. Many methods focus only on where agricultural products are generated\, not how much land is used. Other methods factor in the carbon lost on average from existing agricultural land\, known as the carbon opportunity cost of land. These accounting rules have profound significance for the extent and even whether alternative proteins are deemed to reduce emissions relative to animal products. Join us on January 18th to hear Tim Searchinger from Princeton University and World Resources Institute discuss correct carbon accounting as it relates to food production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nTim Searchinger\n\n\n\nSENIOR RESEARCH SCHOLAR\, PRINCETON UNIVERSITYTECHNICAL DIRECTOR FOR AGRICULTURE\, FORESTRY\, & ECOSYSTEMS AT WORLD RESOURCES INSTITUTE \n\n\n\nTim Searchinger is a Senior Research Scholar at the School of Public and International Affairs of Princeton University. He is also a Senior Fellow and the Technical Director for Agriculture\, Forestry & Ecosystems at the World Resources Institute. Searchinger’s work today combines ecology\, agronomy and economics to analyze the challenge of how to feed a growing world population while reducing deforestation and greenhouse gas emissions from agriculture. His publications include many papers in Science and Nature addressing the greenhouse and other environmental implications of agriculture\, bioenergy\, forestry\, and nitrogen pollution. He is also the lead author of several major reports\, including Creating a Sustainable Food Future\, a comprehensive report addressing these issues published in 2019 by WRI\, the World Bank\, and the United Nations. His research ranges from global analyses to projects in countries around the world\, including Colombia\, Rwanda\, Zambia\, Vietnam\, and Denmark\, and focuses both on issues of science and public policy. For the first part of his career\, Searchinger worked as an environmental attorney\, primarily at the Environmental Defense Fund\, where he directed its work on agricultural policy\, wetlands\, and restoration of several major aquatic ecosystems. He holds a J.D. from Yale Law School. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-accounting-for-land-dictates-the-climate-effects-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/01/SCI24001_webinar-graphics-science-of-alt-protein-January_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-accounting-for-land-dictates-the-climate-effects-of-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231214T130000 DTEND;TZID=America/New_York:20231214T143000 DTSTAMP:20231116T172021Z CREATED:20231116T172019Z LAST-MODIFIED:20231116T172021Z UID:10000518-1702558800-1702564200@gfi.org SUMMARY:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat products DESCRIPTION:The Science of Alt Protein: Adipocyte bioprinting to improve the flavor of cultivated meat productsPast\n\n\n\n\nLearn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nMeet the speaker:Dr. Rosalyn AbbottAssistant Professor\, Biomedical EngineeringCarnegie Mellon University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nCultured meat products that have the texture\, flavor\, and familiarity of conventional meat products are critical to consumer acceptance. Bioprinting can re-create the three-dimensional tissue structures of animal steaks\, especially with regard to the distribution of intramuscular fat. However\, bioprinting lipid-laden adipocytes has remained a challenge due to their high buoyancy\, fragility under shear stress\, and large size (on the order of 20-300 microns). To circumvent the challenges of printing mature adipocytes\, many groups have instead printed stem cells and focused on post-printing differentiation. However\, this strategy has its own challenges\, as cells will not reach full maturity (characterized as a single unilocular lipid droplet)\, and co-differentiation of tissues with multiple cell types (i.e. skeletal muscle) is not currently feasible. Dr. Abbott and her team are focusing on 3D printing adipocytes into the intramuscular space to establish tissue structures more similar to a steak. This will be important for recreating tissue flavor and texture\, with the ultimate goal of improving consumer acceptance. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/11/SCI23073_webinar-graphics-science-of-alt-protein-December_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-adipocyte-bioprinting-to-improve-the-flavor-of-cultivated-meat-products/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231213T120000 DTEND;TZID=America/New_York:20231213T133000 DTSTAMP:20231116T172124Z CREATED:20231116T165110Z LAST-MODIFIED:20231116T172124Z UID:10000517-1702468800-1702474200@gfi.org SUMMARY:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products DESCRIPTION:The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein productsPast\n\n\n\n\nJoin GFI and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin GFI and nutrition experts from dsm-firmenich\, an ingredient and solution supplier for the food and beverage industry\, for a seminar focused on nutritional considerations for alternative protein product development with a focus on micronutrients and protein. In this seminar\, the panel of experts will:  \n\n\n\n\nReview fundamentals of nutrition science including general nutrition requirements for macro and micro nutrients.\n\n\n\nExplore consumer insights related to nutrition based on a global study of over 20\,000 adults.\n\n\n\nDive into product formulation considerations and opportunities for alternative protein meat\, seafood\, egg\, and dairy products.\n\n\n\nShare new tools and techniques available to streamline the product development process.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMaaike Bruins\n\n\n\nLEAD SCIENTIST NUTRITION\, DSM-FIRMENICH \n\n\n\nMaaike Bruins holds a PhD in nutrition and works as a Lead Scientist Nutrition at dsm-firmenich. Maaike has 20 years of experience in nutrition research\, food ingredient innovation\, and nutritional science translation in solutions for foods & beverages. Her recent research focuses on nutrition solutions that address the most common population nutrition challenges. \n\n\n\n\n\n\n\n\n\n\n\nEmmy Nitert van Schijndel\n\n\n\nBUSINESS DEVELOPMENT MANAGER FOR MEAT & FISH ALTERNATIVES\, DSM-FIRMENICH \n\n\n\nEmmy Nitert van Schijndel joined dsm-firmenich in 2020 due to her interest in food ingredient innovation and a passion to make our food system healthier and more sustainable. With her background in strategy consulting\, she connects data-driven (consumer) insights and the strategic vision of the protein transition to tangible solutions for more appealing plant-based alternatives. \n\n\n\n\n\n\n\n\n\n\n\nJulia Besselink\n\n\n\nNUTRITION APPLICATION SPECIALIST\, DSM-FIRMENICH \n\n\n\nJulia Besselink is passionate about improving health and sustainable food. Julia holds a MSc in Nutrition and Health from Wageningen University\, The Netherlands. In her role as a Nutrition Application Specialist for the Savory portfolio at dsm-firmenich\, she advocates for science-based nutritional solutions for savory products such as plant-based alternatives\, soups\, and sauces. Julia works in close collaboration with the application teams to develop products with the right taste\, texture\, and nutritional value. \n\n\n\n\n\n\n\n\n\n\n\nRodolfo Garza\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER FOR MILK AND PLANT-BASED ALTERNATIVES TO MILK\, DSM-FIRMENICH \n\n\n\nRodolfo Garza is a passionate foodie and plant-based enthusiast. Rodolfo joined dsm-firmenich in September 2022 with more than 10 years of international experience within the food science\, manufacturing\, and biotechnology industries. Rodolfo has a background in food technology and engineering and specialized in industrial marketing helping manufacturers to innovate by connecting key market and consumer insights with ingredient solutions and biotechnology. \n\n\n\n\n\n\n\n\n\n\n\nElisabetta Nisoli\n\n\n\nGLOBAL BUSINESS DEVELOPMENT MANAGER NUTRITION DAIRY & PLANT-BASED ALTERNATIVES TO DAIRY\, DSM-FIRMENICH \n\n\n\nElisabetta Nisoli has been with dsm-firmenich since 2013. Elisabetta has more than 25 years experience life sciences in different technical and development roles. Elisabetta is a chemist by education and passionate about people and food. Elisabetta brings it all together by working with customers and cross functional teams to create nutritional solutions to make delicious food more nutritious and appealing while addressing the unmet needs of consumers. \n\n\n\n\n\n\n\nAbout dsm-firmenich\n\n\n\nAt dsm-firmenich\, we’re experts in everything from taste and ingredients to nutrition. With our solutions we help brands develop and innovate products that are delicious to eat and drink\, healthy for our bodies and planet alike\, and affordable even when the world has a lot on its plate. Together with our customers we create what is essential for life\, desirable for consumers\, and more sustainable for the planet. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-opportunities-and-nutritional-considerations-for-alternative-protein-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/11/COR23039_webinar-graphics-business-of-alt-protein-December_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-opportunities-and-nutritional-considerations-for-alternative-protein-products/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231212T120000 DTEND;TZID=America/New_York:20231212T130000 DTSTAMP:20230825T203747Z CREATED:20230103T150546Z LAST-MODIFIED:20230825T203747Z UID:10000407-1702382400-1702386000@gfi.org SUMMARY:Ask GFI: Alt Protein Careers DESCRIPTION:Ask GFI: Alt Protein Careers\n Share this page on Facebook\n \n Share on Facebook\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\nPast\n\n\n\n\nAre you interested in working in alternative protein? Join SciTech academic community coordinator\, Asia Sheehab\, to learn more about pursuing an academic or industry career in this rapidly growing field. \n\n\n\nWe’ll start the call with some answers to commonly-asked questions\, then open the floor for alt protein career Q&A. Ask us anything! \n\n\n\n\n\n\n\n\n \n\n\n\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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/ask-gfi-alt-protein-careers-3/2023-12-12/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/shutterstock_1788091604.jpg LOCATION:https://gfi.org/event/ask-gfi-alt-protein-careers-3/2023-12-12/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231128T113000 DTEND;TZID=America/New_York:20231128T130000 DTSTAMP:20231005T153454Z CREATED:20231005T153110Z LAST-MODIFIED:20231005T153454Z UID:10000504-1701171000-1701176400@gfi.org SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 28th. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/10/SCI23072_webinar-graphics-fish-and-chips-Nov_featured.png LOCATION:https://gfi.org/event/fish-and-chips-collaborative-huddle/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231116T130000 DTEND;TZID=America/New_York:20231116T141500 DTSTAMP:20231017T145729Z CREATED:20231005T185159Z LAST-MODIFIED:20231017T145729Z UID:10000505-1700139600-1700144100@gfi.org SUMMARY:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheese DESCRIPTION:The Science of Alt Protein: The science\, technology and art of high protein plant-based cheesePast\n\n\n\n\nJoin GFI grantee Dr. Alejandro Marangoni to learn about his novel high-protein plant-based cheese made from waxy starch\, plant-protein isolate\, and coconut oil. This sustainable alternative made with simple ingredients exhibits melt and stretch properties 2-3 times greater than those observed for commercial plant-based cheeses. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker:Dr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.University of Guelph \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nAnimal proteins and by-products\, such as milk and cheese\, generate the greatest greenhouse gas emissions in the food sector. This\, coupled with the demonstrably worsening climate crisis\, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular\, the plant-based cheese industry is relevant\, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. \n\n\n\nWaxy starch\, plant-protein isolate\, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese. Dr. Marangoni and his team determined that by using native waxy starch\, they could enhance its existing viscoelastic properties by modulating gelatinization by adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N\, which allowed samples to be tailored to a broader range of dairy products. They determined that plant proteins and fat can behave as particulate fillers\, enhance network strength\, and create strategic junction points during starch retrogradation. \n\n\n\nThe degree of melt and stretch of the high protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheeses and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high protein plant-based cheese displayed more viscous properties with increasing temperature. The tan delta (G”/G’) at 80C was used as an indicator for sample meltability where higher values indicate better melt and more viscous systems. The high protein plant-based cheese reached tan values upwards to 0.7\, whereas commercial plant-based cheese only reached tan values around 0.1. Ultimately\, the novel high-protein plant-based cheese demonstrates the use of simple ingredients to form complex food systems. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Alejandro G. Marangoni\, O.C.\, F.R.S.C.\n\n\n\nPROFESSOR AND TIER 1 CANADA RESEARCH CHAIRUNIVERSITY OF GUELPH \n\n\n\nDr. Alejandro G. Marangoni is a Professor and Tier I Canada Research Chair in Food\, Health and Aging at the University of Guelph\, Canada. His work concentrates on the physical properties of food materials in foods\, cosmetics and biolubricants\, with particular emphasis on sustainability\, preservation of biodiversity and health. With an H-index of 88\, i-index of 415 and over 27\,500 citations of his work\, he has published over 500 refereed research articles\, 90 book chapters\, 18 books\, and over 40 patents. He is the recipient of the 2013 AOCS Stephen Chang award\, the 2014 IFT Chang Award in Lipid Science\, the 2014 AOCS Supelco/Nicholas Pelick Award\, the 2015 ISF Kaufmann Medal\, the 2017 AOCS Alton E. Bailey Medal\, and the 2019 European Lipid Technology Award from EuroFed Lipids. Marangoni is a fellow of the American Oil Chemists’ Society\, the Institute of Food Technologists and the Royal Society of Chemistry (U.K.). He is the Editor in Chief of both Current Opinion and Current Research in Food Science. Dr. Marangoni has also founded and commercialized three major technology platforms with global reach. Dr. Marangoni was honored as one of the ten most influential Hispanic Canadians in 2012\, a Fellow of the Royal Society of Canada in 2018\, and an Officer of the Order of Canada in 2021. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-the-science-technology-and-art-of-high-protein-plant-based-cheese/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/10/SCI23071_webinar-graphics-science-of-alt-protein-November_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-the-science-technology-and-art-of-high-protein-plant-based-cheese/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231115T120000 DTEND;TZID=America/New_York:20231115T133000 DTSTAMP:20231106T214433Z CREATED:20231102T154611Z LAST-MODIFIED:20231106T214433Z UID:10000514-1700049600-1700055000@gfi.org SUMMARY:The Business of Alt Protein: Side streams and upcycling for alternative proteins DESCRIPTION:The Business of Alt Protein: Side streams and upcycling for alternative proteinsPast\n\n\n\n\nJoin GFI\, GEA\, and alternative protein business leaders from ENOUGH\, Hyfé\, and Protein Distillery for a seminar on upcycling and leveraging side streams within your alternative protein business. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin GFI\, GEA\, and alternative protein business leaders from ENOUGH\, Hyfé\, and Protein Distillery for a seminar on upcycling and leveraging side streams within your alternative protein business. \n\n\n\nGEA\, one of the largest suppliers of food processing technology and of related sectors\, will share their experiences partnering with industry to develop solutions for valorization and upcycling of co-products and waste streams. We’ll then hear from industry experts about how they incorporate side streams into their business models\, lessons from other industries\, and common challenges. \n\n\n\n\n\nMeet the speakers\n\n\n\nArpad Csay\, Senior Director New Food North America\, GEA \n\n\n\nLucas Leão Camargo\, Global Business Development Manager\, GEA  \n\n\n\nTomas Kurz\, Co-Founder\, Product & Operations\, ProteinDistillery   \n\n\n\nAndrea Schoen\, CTO & Co-Founder\, Hyfé \n\n\n\nCraig Johnston\, Co-founder and CTO\, ENOUGH \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-side-streams-and-upcycling-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/11/COR23036_webinar-graphics-business-of-alt-protein-November_header-featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-side-streams-and-upcycling-for-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231031T120000 DTEND;TZID=America/New_York:20231031T133000 DTSTAMP:20231018T153310Z CREATED:20231018T153307Z LAST-MODIFIED:20231018T153310Z UID:10000511-1698753600-1698759000@gfi.org SUMMARY:The Business of Alt Protein: Accelerating foodservice and retail expansion through distributor partnerships DESCRIPTION:The Business of Alt Protein: Accelerating foodservice and retail expansion through distributor partnershipsPast\n\n\n\n\nJoin GFI and industry leaders for a seminar focused on distribution. We’ll review the basics of distribution – what kinds of distributors there are\, why you should work with them\, and how partnerships can be most effective. We’ll then have a panel discussion with distributors where you can get your questions answered. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nDistributors are critical to expanding your company’s food service and retail footprint. Join GFI and industry leaders for a seminar focused on distribution. We’ll review the basics of distribution – what kinds of distributors there are\, why you should work with them\, and how to reach them. We’ll then have a panel discussion with distributors covering the following: \n\n\n\n\nHow to work effectively with distributors\n\n\n\nWhat are best practices and common mistakes to avoid when working with distributors\n\n\n\nWhy distributors are critical to your business success\n\n\n\n\n\n\nEvent speakers\n\n\n\nDavid Benzaquen\, Founder and CEO\, Mission:Plant \n\n\n\nMike Schall\, President\, Pod Foods \n\n\n\nBilly Bell\, Sr. Business Development Manager\, Dot Foods \n\n\n\nTor Newman\, CEO and Managing Partner\, Ace Natural \n\n\n\nAaron May\, Senior Manager\, UpNext Program at United Natural Foods \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-accelerating-foodservice-and-retail-expansion-through-distributor-partnerships/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/10/COR23035_webinar-graphics-business-of-alt-protein-October_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-accelerating-foodservice-and-retail-expansion-through-distributor-partnerships/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231024T120000 DTEND;TZID=America/New_York:20231024T131500 DTSTAMP:20230929T145414Z CREATED:20230928T213536Z LAST-MODIFIED:20230929T145414Z UID:10000503-1698148800-1698153300@gfi.org SUMMARY:Cultivating alternative proteins from commodity crop sidestreams DESCRIPTION:Cultivating alternative proteins from commodity crop sidestreamsPast\n\n\n\n\nThis webinar will highlight the exciting findings of GFI’s latest analysis identifying high-value crop “leftovers” or sidestreams with tremendous potential for maximizing food production via alternative proteins. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nWebinar description\n\n\n\nJoin GFI for a webinar unveiling a groundbreaking report that identifies high-value agricultural sidestreams with tremendous potential for maximizing food production via alternative proteins while cutting the costs and environmental impacts of agricultural wastes. \n\n\n\nThis analysis identifies the optimal sidestreams candidates from North America’s top crops that could be valorized for protein concentrates for plant-based food ingredients\, protein hydrolysates for fermentation or cultivated meat media\, and lignocellulosic sugars for fermentation media.  \n\n\n\nThe webinar will address challenges\, including the need for research and development to optimize sidestream functionality\, alongside the establishment of robust supply chains and infrastructure. This analysis also outlines strategic geographic opportunity areas and the need for public-private partnerships to take full advantage of the economic and environmental potential sidestreams offer. \n\n\n\nKey recommendations will be discussed for the following stakeholders intent on capitalizing on the potential of sidestreams: \n\n\n\n\nIngredient manufacturers and agricultural players \n\n\n\nResearchers and alternative protein manufacturers\n\n\n\nPolicymakers\n\n\n\n\nJoin us to learn about the full potential of sidestream valorization\, paving the way for sustainable and efficient alternative protein production. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nLucas Eastham\, M.Sc.\n\n\n\nSENIOR FERMENTATION SCIENTIST\, THE GOOD FOOD INSTITUTE \n\n\n\nLucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation\, identify key challenges\, and articulate solutions to accelerate the industry. Before GFI\, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels\, biofertilizers\, food ingredients\, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum from strain development\, cultivation process development (USP)\, downstream process development (DSP)\, commercialization\, and GMP operations. Lucas holds a B.S. in Biology and Anthropology from the University of Pittsburgh and an M.S. in Environmental Science and Management from Duquesne University. \n\n\n\n\n\n\n\n\n\n\n\nBryan Quoc Le\, Ph.D.\n\n\n\nFACULTY RESEARCH FELLOW\, PACIFIC LUTHERAN UNIVERSITY \n\n\n\nDr. Bryan Quoc Le is a food scientist\, consultant\, and author who holds a Ph.D. in Food Science from the University of Wisconsin\, Madison. His doctoral research examined the biological effects of savory flavors from plant-based sources on mammalian cells. Presently a Faculty Research Fellow in the Department of Biology at Pacific Lutheran University\, he focuses on transforming food and agricultural waste into sustainable fermentation substrates for the alternative protein sector. He is the inventor of two patents and the recipient of the 2023 Food Science Consultant of the Year for the Global Vegan Awards. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/cultivating-alternative-proteins-from-commodity-crop-sidestreams/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/09/SCI23036_Sidestreams-analysis-webinar-graphics_header-feature.jpg LOCATION:https://gfi.org/event/cultivating-alternative-proteins-from-commodity-crop-sidestreams/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20231019T130000 DTEND;TZID=America/New_York:20231019T141500 DTSTAMP:20230912T191109Z CREATED:20230912T172027Z LAST-MODIFIED:20230912T191109Z UID:10000502-1697720400-1697724900@gfi.org SUMMARY:The Science of Alt Protein: Sustainable carbon and nitrogen sources for fermentative production of alternative proteins DESCRIPTION:The Science of Alt Protein: Sustainable carbon and nitrogen sources for fermentative production of alternative proteinsPast\n\n\n\n\nJoin GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research\, which has important implications for sustainable and cost-effective protein production via fermentation. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker:Dr. Victor UjorAssistant ProfessorUniversity of Wisconsin-Madison \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFermentation is an essential player in the quest for sustainable and economical production and formulation of alternative proteins that aptly mimic animal-derived proteins. Towards this goal\, cost-effective carbon and nitrogen sources derived from environmentally benign processes are essential. Notably\, lignocellulose-derived sugars represent renewable and cheaper alternatives to refined sugars and food sources as carbon sources. However\, successful deployment of lignocellulose-derived sugars in the fermentative production of proteins and additives used in formulating alternative proteins is plagued by the co-generation of inhibitory compounds accumulated during the deconstruction of lignocellulosic materials to release fermentable sugars.  \n\n\n\nTo address this challenge\, Dr. Ujor and his team employ adroit engineering of established microbial workhorses as well as screen for novel strains and species that can efficiently neutralize or break down these inhibitory compounds. To minimize reliance on synthetic ammonium—a product of the Haber-Bosch Process characterized by high energy input and emission of large amounts of CO2—they are exploring nitrogen-fixing bacteria as potential drivers of fermentative production of alternative proteins.  \n\n\n\nTheir results show that overexpression of inhibitor detoxifying enzymes arms select bacterial species for increased and rapid removal/tolerance to lignocellulose-derived inhibitory compounds. Similarly\, Dr. Ujor and his team have identified select bacterial species with the inherent ability to utilize the inhibitory compounds as carbon sources. These organisms represent exciting candidates for the fermentative production of alternative proteins\, as well as molecules used as binders and foaming agents during the formulation of alternative proteins. Furthermore\, creating an environment that supports fermentation and nitrogen fixation significantly minimizes the exogenous supply of synthetic ammonium during fermentation. \n\n\n\nJoin GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research\, which has important implications for sustainable and cost-effective protein production via fermentation. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Victor Ujor\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF FOOD SCIENCE\, UNIVERSITY OF WISCONSIN-MADISON \n\n\n\nDr. Ujor obtained his bachelor’s degree in Applied Microbiology and Brewing from the Enugu State University of Science and Technology\, Enugu\, Nigeria. He received his master’s and doctoral degrees from the University of Westminster in London\, UK\, in Applied Molecular Microbiology and Biotechnology. After a postdoctoral experience at Ohio State University\, he served as an Assistant Professor at the same institution before joining the University of Wisconsin-Madison as an Assistant Professor in the Department of Food Science in 2021. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-sustainable-carbon-and-nitrogen-sources-for-fermentative-production-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/09/SCI23067_webinar-graphics-science-of-alt-protein-October_header-featured.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-sustainable-carbon-and-nitrogen-sources-for-fermentative-production-of-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230913T141500 DTEND;TZID=America/New_York:20230913T151500 DTSTAMP:20231127T195730Z CREATED:20230830T145533Z LAST-MODIFIED:20231127T195730Z UID:10000499-1694614500-1694618100@gfi.org SUMMARY:Accessing Financing through the Department of Energy DESCRIPTION:Accessing Financing through the Department of Energy\nJoin us for a webinar with Congresswoman Julia Brownley and Adam Lowry\, Senior Consultant and Contractor\, Department of Energy (DOE) Loan Program Office (LPO)\, to learn about how alternative proteins companies can unlock the critical funding they need to scale their manufacturing through the DOE. In addition\, watch remarks by LPO Director Jigar Shah. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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 recording\n\n\n\n \n\n\n\n\n\nDescription\n\n\n\nThe U.S. Department of Energy Loan Program Office\, through its Title 17 Clean Energy Financing Program\, provides loan guarantees for innovative manufacturing facility projects based in the US that support clean energy deployment and industrial decarbonization.  \n\n\n\nAlternative protein companies are eligible to apply for these loan guarantees\, consistent with the new Title 17 Program Guidance released in May 2023. This funding can be used to support the development of commercial-scale facilities\, including first-of-a-kind plants that are commercializing novel technologies at scale.  \n\n\n\nIn this webinar recording\, Adam Lowry—co-founder and former CEO of Ripple Foods and Senior Consultant with DOE’s Title 17 Clean Energy Financing Program—explains the LPO’s loan application process and offers guidance to help alternative protein companies determine their eligibility and submit applications. \n\n\n\nIn addition\, Congresswoman Julia Brownley and LPO Director Jigar Shah provided brief remarks covering how the Department of Energy can help alternative protein companies unlock the funding they need to scale manufacturing. \n\n\n\nCompanies of all stages are welcome and encouraged to join. For later-stage companies who can take advantage of this opportunity today\, this webinar will put you on the path toward a potential application. For companies who aren’t yet ready for scaled manufacturing\, the webinar will set you up for future success.  \n\n\n\n\n\n\n\nResources\n\n\n\nReview the Title 17 Clean Energy Financing Program for an overview of the program. \n\n\n\n\nTitle 17 Program Guidance* \n\n\n\nTitle 17 Frequently Asked Questions\n\n\n\nSchedule a no-fee\, pre-application consultation with the DOE’s Loan Program Office. \n\n\n\n\n*Alternative proteins will best fit under “Industrial decarbonization technologies\,” listed on page 15. \n\n\n\n\n\n\n\nWebinar recording\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAdam Lowry\n\n\n\nSENIOR CONSULTANT\, TITLE 17 CLEAN ENERGY FINANCING PROGRAM OF THE DEPARTMENT OF ENERGY’S (DOE) LOAN PROGRAM OFFICE (LPO) \n\n\n\n\n\n\n\n\n\n\n\nJigar Shah\n\n\n\nDIRECTOR\, LOAN PROGRAMS OFFICE \n\n\n\n\n\n\n\n\n\n\n\nCongresswoman Julia Brownley\n\n\n\nREPRESENTING CALIFORNIA’S 26TH DISTRICT \n\n\n\n\n\n\n\n\n\n\n\nCaroline Bushnell\n\n\n\nSENIOR VICE PRESIDENT\, GOOD FOOD INSTITUTE (GFI) \n\n\n\n\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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/accessing-financing-through-the-department-of-energy/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/08/COR23029_DOE-LPO-webinar-graphics_featured.png LOCATION:https://gfi.org/event/accessing-financing-through-the-department-of-energy/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230824T130000 DTEND;TZID=America/New_York:20230824T130000 DTSTAMP:20230821T161128Z CREATED:20230718T153848Z LAST-MODIFIED:20230821T161128Z UID:10000492-1692882000-1692882000@gfi.org SUMMARY:The Science of Alt Protein: Jumpstarting techno-economic analysis for fermentation DESCRIPTION:The Science of Alt Protein: Jumpstarting techno-economic analysis for fermentationPast\n\n\n\n\nJoin us to learn about a new techno-economic analysis tool for fermentation designed to empower companies to better understand the economics required to launch their bioproducts in the mass market. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speakers\n\n\n\nBrentan Alexander\, Ph.D.Crystal Bleecher\, P.E. \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFermentation technology holds immense potential in the alternative protein space\, but determining commercial-scale production costs has always been a complex and costly challenge for the sector. \n\n\n\nIn June\, Synonym launched Scaler\, its new techno-economic analysis tool for fermentation designed to empower alternative protein companies with a better understanding of the unit economics required to launch their bioproducts in the mass market. \n\n\n\nCompanies looking for a techno-economic analysis for fermentation can now use Scaler to model their costs of building a commercial-scale facility and producing at industrial-scale. Users can refine over 50 parameters in their models\, including variables related to fermentation\, feedstock\, media\, downstream processing\, financing assumptions and more. After providing these inputs\, users receive a customized report with key insights about their process\, including a CapEx breakdown\, COGS\, breakdown\, sensitivity analysis\, bankability analysis and facility sizing analysis. \n\n\n\nDuring this seminar\, the audience will hear directly from the brains behind the model powering Scaler\, Brentan Alexander\, Chief Investment Officer at Synonym\, and Crystal Bleecher\, Director of Engineering at Synonym. Combined\, Brentan and Crystal have many years of experience financing and designing large-scale infrastructure projects across novel technologies and industries. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nBrentan Alexander\, Ph.D.\n\n\n\nCHIEF INVESTMENT OFFICER\, SYNONYM \n\n\n\nBrentan has a strong entrepreneurial background and has devoted his career to mitigating climate impacts through the commercialization of novel technologies. He has deep technical expertise that allows him to engage with project finance and development at a foundational level\, ​​wrapping underlying technical breakthroughs in the required commercial structures to enable financing. He has seen over 1\,000 different projects over his career\, giving him unparalleled perspective into the structures\, risks\, and opportunities that are attractive to project finance investors and the minimum requirements to attract capital. \n\n\n\nPrior to joining Synonym\, Brentan served in numerous executive roles at New Energy Risk\, a leading technology performance insurer\, and oversaw the underwriting\, structuring and execution of every deal that New Energy Risk closed\, representing over $2BN in deployed insurance capital and $3BN in total project capital. Prior to New Energy Risk\, Brentan was an engineer\, tackling projects in failure root-cause analysis\, manufacturing quality control\, validation test design\, engineering design review\, and technology R&D for clients including Shell\, Microsoft\, BP\, General Motors\, and Columbia Sportswear. \n\n\n\nBrentan received his Ph.D. from Stanford University in Mechanical Engineering\, where he focused on solid fuel gasification and syngas utilization using solid-oxide fuel cell technology. He is the author of numerous peer-reviewed scientific publications\, has presented at a variety of technical symposia\, and has been honored as an NDSEG Fellow (2009-2012) and a Rohsenow Fellow (2007-2008). He holds MS and BS degrees in Mechanical Engineering from MIT. \n\n\n\n\n\n\n\n\n\n\n\nCrystal Bleecher\, P.E.\n\n\n\nDIRECTOR OF ENGINEERING\, SYNONYM \n\n\n\nCrystal is a professionally licensed chemical engineer and subject matter expert in fermentation process and facility design. She has over 18 years of experience tackling the challenges of commercializing novel fermentation processes and has extensive experience in process optimization\, value engineering\, and sterile and hygienic design. \n\n\n\nCrystal began her career as a process engineer\, working for cellulosic biofuel start-ups.  Most recently\, she spent 10 years at Merrick & Company\, leading a team of process engineers to develop designs for large capital fermentation projects\, ranging from $50-$800 million total installed cost. Crystal’s career has been dedicated to developing complex engineering solutions for the renewable fuel & alternative protein industries. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-jumpstarting-techno-economic-analysis-for-fermentation/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/07/SCI23053_webinar-graphics-science-of-alt-protein-August_header-featured.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-jumpstarting-techno-economic-analysis-for-fermentation/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230823T120000 DTEND;TZID=America/New_York:20230823T130000 DTSTAMP:20230808T223135Z CREATED:20230808T223133Z LAST-MODIFIED:20230808T223135Z UID:10000496-1692792000-1692795600@gfi.org SUMMARY:The Business of Alt Protein: Introduction to Life Cycle Assessments (LCAs) DESCRIPTION:The Business of Alt Protein: Introduction to Life Cycle Assessments (LCAs)Past\n\n\n\n\nJoin GFI and Foodsteps for a seminar on Life Cycle Assessments (LCAs). We’ll discuss best practices for conducting LCAs\, what to be aware of before conducting LCAs\, and how companies can use LCA results to understand and communicate their environmental impact. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\n \n\n\n\n\n\nWebinar description\n\n\n\nLife cycle assessments (LCAs) are the most widely used tool for quantifying and evaluating the environmental impact of producing goods and services. Join GFI and Foodsteps\, a UK-based company which helps food businesses understand and communicate their environmental impact with confidence\, for a seminar on LCAs. We will cover:  \n\n\n\n\nThe fundamentals of LCAs – what they are\, when they should be used\, and how they should be conducted.\n\n\n\nWhat companies should be aware of before embarking on an LCA.\n\n\n\nAn overview of GFI’s newly released LCA Guide\, which contains detailed guidance and best practices for alternative protein companies interested in undertaking LCAs. \n\n\n\nAn inside look into the unique software Foodsteps has modeled for GFI’s community to measure\, understand\, and reduce alternative protein impact.\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nTom Chapman\n\n\n\nFOOD SYSTEMS IMPACT ADVISOR\, GFI CONSULTANT \n\n\n\nTom Chapman\, is a food system impact advisor with a focus on alternative proteins. He is currently Head of Food Systems Impact for Sentient Ventures\, a VC fund focused on plant and fermentation-enabled FoodTech. In addition\, with GFI he has developed a series of industry tools\, such as the GFI & FAIRR ESG Framework for Alternative Protein companies and the recently published LCA Guide for Alternative Protein Manufacturers. \n\n\n\n\n\n\n\n\n\n\n\nMaura Heinbokel\n\n\n\nSENIOR LCA DATA ANALYST\, FOODSTEPS \n\n\n\nMaura is a Senior LCA Analyst at Foodsteps\, a tech company that supports food businesses in measuring and reducing their environmental impacts. During her time at Foodsteps\, she has led the delivery of numerous life-cycle assessments for food service companies and food brands\, while also expanding the team’s capacity for insights that span from farm to fork. Prior to her role at Foodsteps\, Maura supported organizations both large and small in translating their data to improve stakeholder outcomes. She previously worked as a Strategy and Analytics Consultant for U.S. Government clients at IBM before relocating to Bangalore\, India\, to assess the efficacy of South Indian rural development programs as an Impact Manager at a local NGO. Driven by a strong passion for building people-centered\, nature-friendly food and farming systems\, Maura holds both an MSc in Environmental Technology from Imperial College London and a BSc in Science\, Technology\, and International Affairs from Georgetown University. She can often be found whipping up delicious plant-based dinners and extolling the virtues of the humble legume. \n\n\n\n\n\n\n\n\n\n\n\nPaul Arnott\n\n\n\nPRODUCT MANAGER\, FOODSTEPS \n\n\n\nPaul boasts an extensive professional background encompassing a remarkable span of 15 years\, during which he has cultivated invaluable expertise in the realms of product management and software engineering. Notably\, his illustrious tenure spans 7 years as the distinguished head of product for an ensemble of sports performance management utilities at Hudl\, a preeminent global trailblazer in this domain. Within his current capacity at Foodsteps\, Paul shoulders the pivotal charge of formulating and executing the strategic vision\, trajectory\, and realization of the Foodsteps life-cycle assessment platform. \n\n\n\n\n\n\n\nAbout Foodsteps\n\n\n\nWith food creating 26% of global greenhouse gas emissions\, Foodsteps are a UK food-tech startup dedicated to helping the food industry further understand and communicate the carbon impact of their recipes\, products and food items – making impact targets easier to achieve. \n\n\n\nFrom Life Cycle Assessments from cradle to grave\, to carbon rating labels on your menus – Foodsteps offers an inclusive data suite which is easy to use for any team. Learn more. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-introduction-to-life-cycle-assessments-lcas/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/08/COR23027_webinar-graphics-business-of-alt-protein-August_header-featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-introduction-to-life-cycle-assessments-lcas/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230726T120000 DTEND;TZID=America/New_York:20230726T133000 DTSTAMP:20230707T175509Z CREATED:20230707T161555Z LAST-MODIFIED:20230707T175509Z UID:10000485-1690372800-1690378200@gfi.org SUMMARY:The Business of Alt Protein: What’s in a label - standards of identity\, label claims\, and more DESCRIPTION:The Business of Alt Protein: What’s in a label – standards of identity\, label claims\, and morePast\n\n\n\n\nJoin GFI and Greenberg Traurig\, an international law firm with an extensive Food\, Beverage & Agribusiness Practice\, for a presentation on labeling\, standards of identity\, nomenclature\, label claims and more. This talk will be applicable for companies across the plant-based\, cultivated meat\, and precision fermentation sectors as they bring their products to market in the United States.   \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker\n\n\n\nJustin ProchnowShareholder\, Greenberg Traurig LLP \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nJoin GFI and Greenberg Traurig\, an international law firm with an extensive Food\, Beverage & Agribusiness Practice\, for a presentation on labeling\, standards of identity\, nomenclature\, claims and more. This talk will be applicable for companies across the plant-based\, cultivated meat\, and precision fermentation sectors as they bring their products to market in the United States. \n\n\n\nTopics will include: \n\n\n\n\nFederal labeling regulations applicable to food and beverage products\n\nStatements of identity\n\n\n\nNet quantity of contents\n\n\n\nNutrition facts panels\n\n\n\nProper naming of ingredients\n\n\n\nClaims \n\n\n\n\n\nClaims and substantiation\n\n\n\nManufacturing and SOPs\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJustin Prochnow\n\n\n\nSHAREHOLDER\, GREENBERG TRAURIG LLP \n\n\n\nJustin Prochnow works in the Denver office of the international law firm Greenberg Traurig. Currently\, Greenberg Traurig has 2000+ lawyers in 42 offices around the U.S. and internationally and attorneys practicing in almost every area. He is the co-chair of our national Food\, Beverage and Agribusiness Group which has attorneys in a wide range of practice areas assisting companies in the food\, beverage\, dietary supplement\, and cosmetic/personal care products industries. His practice focuses exclusively on representing companies in these industries. He represents companies on a wide range of regulatory issues\, from labeling and advertising review\, including websites\, infomercials\, labels\, and brochures\, to assisting with FDA inspections and warning letters. He also works with companies to respond to FDA inquiries regarding complaints and assists with implementing recalls when necessary.  \n\n\n\n\n\n\n\nAbout Greenberg Traurig\n\n\n\nGreenberg Traurig’s Food\, Beverage & Agribusiness Practice leverages their deep experience representing some of the most significant participants in the food\, beverage\, agribusiness\, dietary supplement\, and personal care products industries. The Agribusiness team is globally ranked in Chambers & Partners\, and Law360 has named them a “Food & Beverage Practice Group of the Year\,” with a team member being recognized as a Law360 MVP for Food & Beverage. They represent clients on a broad range of matters in the sector\, including those involving agrotech\, environmental\, finance\, intellectual property\, labor and employment\, litigation\, M&A\, real estate\, regulatory\, restructuring\, and tax matters. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-business-of-alt-protein-whats-in-a-label-standards-of-identity-label-claims-and-more/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/07/business-of-alt-proteins-july-feature.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-whats-in-a-label-standards-of-identity-label-claims-and-more/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230725T110000 DTEND;TZID=America/New_York:20230725T110000 DTSTAMP:20230717T184255Z CREATED:20230713T140458Z LAST-MODIFIED:20230717T184255Z UID:10000491-1690282800-1690282800@gfi.org SUMMARY:Manufacturing capacity for fermentation-derived alternative protein production DESCRIPTION:Manufacturing capacity for fermentation-derived alternative protein production webinarPast\n\n\n\n\nJoin The Good Food Institute and Integration Consulting on July 25th to explore the global manufacturing capacity of the fermentation-derived protein sector.   \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\n \n\n\n\n\n\nWebinar description\n\n\n\nA new report by The Good Food Institute (GFI) and Integration Consulting provides insights into the current state of manufacturing capacity for fermentation-derived proteins and strategies to scale manufacturing to ensure long-term category growth. \n\n\n\nJoin us on July 25th to discover the current global manufacturing landscape of fermentation-derived products. This seminar will also explore the advantages and disadvantages of different strategies to scale up capacity\, from using contract manufacturing organizations (CMOs) to developing existing brownfield manufacturing sites and retrofitting used equipment. Finally\, our speakers will address the challenges faced by the industry and present valuable recommendations for overcoming these potential hurdles. \n\n\n\nThe event will include a live question and answer session. Don’t miss this unique opportunity to take an in-depth look at the current and future manufacturing landscapes of the fermentation-derived protein sector! \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAdam Leman\, Ph.D.\n\n\n\nLEAD SCIENTIST\, FERMENTATION\, GFI \n\n\n\n\n\n\n\n\n\n\n\nJulian Lempp\n\n\n\nSENIOR DIRECTOR\, EUROPE\, INTEGRATION CONSULTING \n\n\n\n\n\n\n\n\n\n\n\nDominic Silvester\n\n\n\nSENIOR CONSULTANT\, INTEGRATION CONSULTING \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/manufacturing-capacity-for-fermentation-derived-alternative-protein-production/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2023/07/SCI23024_Manufacturing-capacity-webinar-graphics_feature.jpg LOCATION:https://gfi.org/event/manufacturing-capacity-for-fermentation-derived-alternative-protein-production/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230724T210000 DTEND;TZID=America/New_York:20230724T210000 DTSTAMP:20230711T152229Z CREATED:20230711T152226Z LAST-MODIFIED:20230711T152229Z UID:10000490-1690232400-1690232400@gfi.org SUMMARY:Networking & info session two: 2023 GFI Research Grant Program DESCRIPTION:Networking & info session two: 2023 GFI Research Grant ProgramPast\n\n\n\n\nThis event is intended for researchers who are considering applying to GFI’s 2023 Research Grant Program. Attendees will have the opportunity to connect one-on-one with potential collaborators\, and GFI staff will be available to answer questions about the RFP topics and submission process. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\n \n\n\n\n\n\nEvent description\n\n\n\nThis event is intended for researchers who are considering applying to GFI’s 2023 Research Grant Program. We are hoping that this event will serve two purposes: \n\n\n\n\nFor those who have questions about either the application process or the content of your proposal\, this is a chance for you to connect with the appropriate GFI staff member and quickly get answers to your questions.\n\n\n\nThis is a chance to meet one-on-one with other researchers who may have complementary expertise\, and hopefully meet your favorite new collaborator!\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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/networking-and-info-session-two-2023-gfi-research-grant-program/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/07/SCI23045_RFP-info-session-graphics_header-featured.png LOCATION:https://gfi.org/event/networking-and-info-session-two-2023-gfi-research-grant-program/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230724T110000 DTEND;TZID=America/New_York:20230724T110000 DTSTAMP:20230711T152316Z CREATED:20230711T151010Z LAST-MODIFIED:20230711T152316Z UID:10000489-1690196400-1690196400@gfi.org SUMMARY:Networking & info session one: 2023 GFI Research Grant Program DESCRIPTION:Networking & info session one: 2023 GFI Research Grant ProgramPast\n\n\n\n\nThis event is intended for researchers who are considering applying to GFI’s 2023 Research Grant Program. Attendees will have the opportunity to connect one-on-one with potential collaborators\, and GFI staff will be available to answer questions about the RFP topics and submission process. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\n \n\n\n\n\n\nEvent description\n\n\n\nThis event is intended for researchers who are considering applying to GFI’s 2023 Research Grant Program. We are hoping that this event will serve two purposes: \n\n\n\n\nFor those who have questions about either the application process or the content of your proposal\, this is a chance for you to connect with the appropriate GFI staff member and quickly get answers to your questions.\n\n\n\nThis is a chance to meet one-on-one with other researchers who may have complementary expertise\, and hopefully meet your favorite new collaborator!\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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/networking-and-info-session-one-2023-gfi-research-grant-program/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/07/SCI23045_RFP-info-session-graphics_header-featured.png LOCATION:https://gfi.org/event/networking-and-info-session-one-2023-gfi-research-grant-program/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230720T130000 DTEND;TZID=America/New_York:20230720T130000 DTSTAMP:20230718T151159Z CREATED:20230629T165358Z LAST-MODIFIED:20230718T151159Z UID:10000483-1689858000-1689858000@gfi.org SUMMARY:The Science of Alt Protein: Computational modeling workflows for cultivated meat yield prediction DESCRIPTION:The Science of Alt Protein: Computational modeling workflows for cultivated meat yield predictionPast\n\n\n\n\nJoin us to learn about cutting-edge computational workflows to efficiently predict yield limits in cultivated meat production. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\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\nEvent speaker\n\n\n\nDr. Simon Hubbard\, MIMechELead Engineer and Owner\,Upstream Applied Science Ltd. \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThere are a number of factors that affect the yield of cultivated meat production in bioreactors\, including mass transfer\, mixing\, hydrodynamic stress\, and metabolite concentrations. In this work\, computational workflows are being developed to efficiently predict the yield limits of each of these factors. One workflow builds on existing techno-economic analysis models by adding computational fluid dynamics and Bayesian optimization to provide predictions of optimum mass transfer\, mixing\, and hydrodynamic stress bioreactor performance. A second adds genome-scale metabolic modeling to predict cell growth response to metabolite concentrations. This presentation describes these workflows\, detailing progress thus far and the need for further specific developments. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Simon Hubbard\, MIMechE\n\n\n\nLEAD ENGINEER AND OWNER\, UPSTREAM APPLIED SCIENCE LTD. \n\n\n\nSimon has been running his solo consulting business for almost four years\, focusing primarily on the development and application of computational models in the cellular agriculture space. Prior to starting Upstream Applied Science\, Simon spent time in the motorsport\, high-tech product development\, and technology consulting sectors. He has broad experience in computational simulation and mathematical modeling\, with a focus on fluid dynamics simulation tools and applications. \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 \n November 12\, 2026\n \n Virtual Event\n \n \n \n The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n \n \n \n Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated… URL:https://gfi.org/event/the-science-of-alt-protein-computational-modeling-workflows-for-cultivated-meat-yield-prediction/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2023/06/SCI23040_webinar-graphics-science-of-alt-protein-July_header-feature.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-computational-modeling-workflows-for-cultivated-meat-yield-prediction/ END:VEVENT END:VCALENDAR