Join GFI Senior Scientist Elliot Swartz, Ph.D., for a review of key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility.
Join GFI Senior Scientist Elliot Swartz, Ph.D., for a review of key insights from a recent life cycle assessment (LCA) and techno-economic analysis (TEA) modeling a future large-scale cultivated meat production facility.
Join Protein Directory and Bright Green Partners for a half-day virtual global conference dedicated to helping retailers succeed in the plant-based market.
Join Dr. Marianne Ellis, Associate Professor at the University of Bath, for a review of her GFI-funded research project focused on designing large-scale bioreactors and bioprocesses for the affordable production of cultivated meat.
Join William Reed for an all-day event for plant-based ingredient and end product manufacturers, brands, and retailers.
Fi Global Connect will feature live sessions and exhibition booths from ingredient suppliers around the world.
Join the University of Colorado at Boulder's Alt. Protein Project for a virtual panel with leaders in Colorado's alternative protein industry.
This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.
In this webinar, you’ll hear food safety experts discuss challenges specific to alternative proteins, and demystify those challenges into actionable insights.
Join Dr. Dil Thavarajah, Associate Professor at Clemson University, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability.
The annual Food Edge conference brings together industry leaders, disruptive startups, and leading researchers to discuss and collaborate around the trends that are shaping the future of food.
In this webinar, seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification, qualification and contracting.
