BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210412T080000 DTEND;TZID=America/Los_Angeles:20210423T170000 DTSTAMP:20210213T164102Z CREATED:20210213T164043Z LAST-MODIFIED:20210213T164102Z UID:10000298-1618214400-1619197200@gfi.org SUMMARY:Fi Global Connect DESCRIPTION:Fi Global ConnectPast\n\n\n\n\n\n\nThis event will feature live sessions and exhibition booths from ingredient suppliers around the world. \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 will feature live sessions and exhibition booths from ingredient suppliers around the world. You will be able to: \n\n\n\nConnect with suppliers from across the globe and source ingredients and solutionsNetwork with the most relevant audience through data-driven matchmakingLearn from a comprehensive content agenda\, with a specific focus on each region\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fi-global-connect/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/Global-fi-event-header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210422T130000 DTEND;TZID=America/New_York:20210422T140000 DTSTAMP:20210427T224517Z CREATED:20210331T161610Z LAST-MODIFIED:20210427T224517Z UID:10000313-1619096400-1619100000@gfi.org SUMMARY:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020 DESCRIPTION:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020Past\n\n\n\n\n\n\nThis 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.  \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\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nThe U.S. plant-based retail market is a multi-billion dollar market\, and growing rapidly. 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.  \n\n\n\nThe webinar will cover: \n\n\n\nCategory insights for overall plant-based foods\, plant-based meat\, eggs\, milk\, other dairy\, meals\, baked goods\, and more\, further segmented by protein source\, format\, and product type.Consumer demographic information\, as well as purchase dynamics for plant-based food categories\, including household penetration\, repeat rates\, and dollar sales per trip and per buyer.Plant-based vs. animal-based category sales and growth.Perspectives on the growth of plant-based foods during Covid-19 and what it means for the future of plant-based performance at retail.\n\n\n\n\n\n\n\nSpeakers\n\n\n\nKyle Gaan\, Research Analyst\, GFIJulie Emmett\, Senior Director of Retail Partnerships\, Plant Based Foods AssociationJeff Crumpton\, Manager\, Retail Reporting\, SPINSEmma Ignaszewski\, Corporate Engagement Project Manager\, GFI\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-u-s-retail-market-for-plant-based-foods-the-accelerated-sustainable-growth-of-plant-based-foods-in-2020/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-RetailReport-Webinar-PBS-v3_event-page-header-1875x1250px.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210423T120000 DTEND;TZID=America/New_York:20210423T130000 DTSTAMP:20210427T225907Z CREATED:20210315T204047Z LAST-MODIFIED:20210427T225907Z UID:10000308-1619179200-1619182800@gfi.org SUMMARY:The Business of Alt Protein: Unlocking food safety in plant-based meat DESCRIPTION:The Business of Alt Protein: Unlocking food safety in plant-based meatPast\n\n\n\n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and demystify those challenges into actionable insights. \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\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nFood Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry\, a global leader in this space with an extensive portfolio in beverage\, food and meat to discuss how to unlock food safety in plant-based alternatives. \n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and strategic marketing to demystify those challenges into actionable insights. \n\n\n\nCome ready to learn about: \n\n\n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key. \n\n\n\nWhen to build food protection into your formulations and products to quickly and successfully go to market. \n\n\n\nHow food protection works\, to get your products out of the freezer and into the refrigerator\, ensuring quality throughout their shelf life. \n\n\n\nSpeakers\n\n\n\nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College Dublin\, Ireland. Prior to Kerry\, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues\, and translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n\n\n\nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n\n\n\nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives\, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Unlocking-food-safety-2021-0309-v2_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T130000 DTEND;TZID=America/New_York:20210428T143000 DTSTAMP:20210331T161819Z CREATED:20210329T223150Z LAST-MODIFIED:20210331T161819Z UID:10000312-1619614800-1619620200@gfi.org SUMMARY:Developing nutritionally superior pulse proteins for better human health DESCRIPTION:Developing nutritionally superior pulse proteins for better human healthPast\n\n\n\n\n\n\nJoin 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. \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\nDil Thavarajah\, Ph.D.\n\n\n\nAssociate Professor\, Clemson University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally\, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health\, climate change\, animal welfare\, and antibiotic resistance. To meet this demand\, ingredient suppliers are seeking novel clean\, pesticide-free plant proteins from organic pulses\, cereals\, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah\, Associate Professor at Clemson University\, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability. \n\n\n\nMeet the speaker\n\n\n\nDr. Dil Thavarajah is an Associate Professor in the Department of Plant and Environmental Sciences at Clemson University and a GFI grantee. Dr. Thavarajah leads Clemson’s Pulse Biofortification and Organic Nutritional Breeding program and also co-leads the phenomics component of the Feed the Future Innovation Lab for Crop Improvement at Cornell University. Her research focuses on the genetic biofortification of lentil\, field pea\, and chickpea to improve human nutrition\, and she is internationally recognized as a leader in pulse biofortification\, especially for iron\, zinc\, and selenium. Before her current position\, Dil worked at the Canadian lentil breeding and biofortification program at the University of Saskatchewan\, Canada. Additionally\, she started the national Pulse Quality and Nutrition Laboratory at North Dakota State University to support the US Pulse industry in their nutritional marketing efforts. Dr. Thavarajah holds a Ph.D. in Plant Science and MSc in Soil Science from the University of Saskatchewan\, Canada\, and a BSc in Soil Science from the University of Peradeniya. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Science-Seminar-Series-Thavarajah-2021-0324-v1_Website-header-featured-image.jpg LOCATION:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210504T080000 DTEND;TZID=America/Los_Angeles:20210506T170000 DTSTAMP:20210308T183026Z CREATED:20210219T174751Z LAST-MODIFIED:20210308T183026Z UID:10000299-1620115200-1620320400@gfi.org SUMMARY:Food Edge Summit DESCRIPTION:Food Edge 2021Past\n\n\n\n\n\n\nThe 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. \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 year’s focus is on food science and innovation\, sales and marketing\, as well as branding – enablers of food innovation. Sharyn Murray from GFI will be speaking. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/food-edge-summit/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/Event-banner_FES.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210513T120000 DTEND;TZID=America/New_York:20210513T130000 DTSTAMP:20210525T193121Z CREATED:20210324T203959Z LAST-MODIFIED:20210525T193121Z UID:10000311-1620907200-1620910800@gfi.org SUMMARY:Commercial fermentation: Opportunities and bottlenecks DESCRIPTION:Commercial fermentation: Opportunities and bottlenecksPast\n\n\n\n\n\n\nIn 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. \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\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nAlternative protein companies face significant challenges in securing fermentation manufacturing capacity as they scale their technologies to reach commercial reality.  Building the manufacturing capacity to bring a novel fermentation-based product to market is the largest hurdle for promising alternate protein companies.   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.  The ~35 minute presentation will be followed by ~20 minutes of audience Q&A\, which will be facilitated through the Zoom Q&A feature. \n\n\n\nTopics include: \n\n\n\nCurrent size and capability of the industrial biotechnology contract fermentation market. What are CMOs\, CROs\, and pilot facilities\, and how are they different? Comparison of various contract fermentation options. Case study: Real-world examples of common contract fermentation screening processes. Audience Q&A. \n\n\n\n\n\nMeet our presenter\n\n\n\n\n\n\n\n\n\nMark Warner is an industry leader with significant experience in commercialization of first-of-a-kind biotechnologies from bench-top to commercial reality.  He has held executive level positions for leading advanced biotechnology companies including Impossible Foods and Solazyme.  His primary focus is on cellular agriculture and he has consulted with over 50 startup companies working to bring novel biotechnologies to commercial scale.  He is a registered professional chemical engineer and the Founder of Warner Advisors LLC. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/commercial-fermentation-opportunities-and-bottlenecks/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Mark_Warner-2021-0322-v1_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210518T140000 DTEND;TZID=America/New_York:20210518T150000 DTSTAMP:20240123T161909Z CREATED:20210421T145948Z LAST-MODIFIED:20240123T161909Z UID:10000316-1621346400-1621350000@gfi.org SUMMARY:The State of the Industry: Cultivated meat DESCRIPTION:The State of the Industry: Cultivated meatPast\n\n\n\n\n2020 was a year of milestones for cultivated meat. This webinar will provide a global analysis of this rapidly accelerating\, transformative industry. \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 webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating cultivated meat industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific progress and a discussion of techno-economic assessments.\n\n\n\nGovernmental and regulatory developments.\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-state-of-the-industry-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_CM-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210525T140000 DTEND;TZID=America/New_York:20210525T150000 DTSTAMP:20240827T193659Z CREATED:20210421T150803Z LAST-MODIFIED:20240827T193659Z UID:10000317-1621951200-1621954800@gfi.org SUMMARY:The State of the Industry: Fermentation for alternative proteins DESCRIPTION:The State of the Industry: Fermentation for alternative proteinsPast\n\n\n\n\n\n\n2020 was a year of milestones for the alternative protein-focused fermentation industry. This webinar will provide a global analysis of this rapidly accelerating\, transformative market sector. \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\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating fermentation industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-state-of-the-industry-fermentation-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_F-Slider-Cover.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210526T130000 DTEND;TZID=America/New_York:20210526T143000 DTSTAMP:20210512T124821Z CREATED:20210512T124819Z LAST-MODIFIED:20210512T124821Z UID:10000318-1622034000-1622039400@gfi.org SUMMARY:Using decellularized spinach as a scaffold for cultivated meat DESCRIPTION:Using decellularized spinach as a scaffold for cultivated meatPast\n\n\n\n\n\n\nJoin Dr. Glenn Gaudette\, Professor & Inaugural Chair of Engineering at Boston College\, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting. \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\nGlenn Gaudette\, Ph.D.\n\n\n\nProfessor\, Boston College \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can we develop edible scaffolds for cultivated meat production? Vegetables\, such as spinach\, have a network of vessels used to transport fluid throughout their tissues. Through decellularization\, the plant cells can be removed while keeping these vessels intact. This provides a scaffold for growing bovine satellite cells that is edible and cost-effective. Join Dr. Glenn Gaudette\, Professor & Inaugural Chair of Engineering at Boston College\, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting. \n\n\n\nMeet the speaker\n\n\n\nGlenn R. Gaudette\, Ph.D.\, is the Inaugural Chair and Professor of Engineering at Boston College. He and his collaborators have pioneered the use of plants as scaffolds for heart regeneration. This work led to significant recognition\, including Professor Gaudette and his colleagues being featured in media outlets throughout the world including Bill Nye Saves the World\, CBS’s Innovation Nation\, the BBC\, and Popular Science. The work was invited to be on display at the Centre Pompidou in Paris as part of an exhibit entitled\, “The Factory of Life.” Recently\, a children’s book\, From Plant to Human: The Extraordinary Spinach-Leaf Heart by Oscar Silver\, was published about this inspiring work. Dr. Gaudette’s recent research aims to develop cost-effective methods for growing meat in the laboratory setting\, which could reduce our reliance on conventional animal agriculture. Dr. Gaudette is a Fellow of the American Institute of Medical and Biological Engineering (AIMBE) and the National Academy of Inventors. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/05/DSC_9115_digital.jpg LOCATION:https://gfi.org/event/using-decellularized-spinach-as-a-scaffold-for-cultivated-meat/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210527T140000 DTEND;TZID=America/New_York:20210527T150000 DTSTAMP:20240123T161608Z CREATED:20210421T145428Z LAST-MODIFIED:20240123T161608Z UID:10000315-1622124000-1622127600@gfi.org SUMMARY:The State of the Industry: Plant-based meat\, eggs\, and dairy DESCRIPTION:The State of the Industry: Plant-based meat\, eggs\, and dairyPast\n\n\n\n\n2020 was a year of milestones for the plant-based meat\, eggs\, and dairy industry. This webinar will provide a global analysis of this rapidly accelerating\, transformative market sector. \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 webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar series covering the global momentum of alternative proteins. This webinar will provide a global analysis of the rapidly accelerating plant-based meat\, eggs\, and dairy industry. \n\n\n\nThe webinar will cover: \n\n\n\n\nThe commercial landscape\, including new entrants\, industry partnerships\, and the emergence of an industry ecosystem.\n\n\n\nPrivate and public investment analysis.\n\n\n\nScientific and technical progress.\n\n\n\nGovernment and regulatory developments.\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-state-of-the-industry-plant-based-meat-eggs-and-dairy/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/01/INN-SOTIR-2021_PB-Slider-Cover.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210603T080000 DTEND;TZID=America/New_York:20210603T170000 DTSTAMP:20210518T170859Z CREATED:20210518T170844Z LAST-MODIFIED:20210518T170859Z UID:10000319-1622707200-1622739600@gfi.org SUMMARY:Rethinking protein: Accelerating law and policy in the global food system DESCRIPTION:Rethinking protein: Accelerating law and policy in the global food system\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\n\n\nJoin the FAIRR Initiative and the Jeremy Coller Foundation for the first international law and policy conference on the future of protein. \n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\nDescription\n\n\n\nAs the world recovers from the COVID-19 pandemic\, the conference aims to inspire discussion on policy and innovation to feed the world while protecting the environment\, human health\, and animal welfare. \n\n\n\nThe summit will focus on the role of policymaking on food system transitions\, covering policy levers that are being used to support a healthy\, sustainable food system within planetary boundaries. It will feature speakers from the world of responsible investment and the broader finance sector\, alongside policymakers and food systems stakeholders. \n\n\n\nSpeakers\n\n\n\nMary Robinson\, former President of Ireland\, Chair of The EldersEric Usher\, Head of UNEP Finance InitiativeMaria Neira\, Director of Environment\, Climate Change and Health\, World Health OrganizationPhilip Lymbery\, Chief Executive\, Compassion in World FarmingGunhild Stordalen\, the founder and executive chair of EATProfessor Tim Benton\, Research Director\, Chatham HouseDavid Yeung\, CEO\, Green MondayJeremy Coller\, Chair of Coller Capital\, FAIRR Initiative founder URL:https://gfi.org/event/rethinking-protein-accelerating-law-and-policy-in-the-global-food-system/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/05/Event_Banner_FAIRR_Summit2.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210608T120000 DTEND;TZID=America/New_York:20210608T130000 DTSTAMP:20210825T165213Z CREATED:20210224T231136Z LAST-MODIFIED:20210825T165213Z UID:10000301-1623153600-1623157200@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\n\n\nAre you interested in working in alternative protein? Join SciTech university innovation specialist\, Christina Aguila\, to learn more about what it takes to pursue 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\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/ask-gfi-alt-protein-careers/2021-06-08/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/shutterstock_1788091604.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210609T080000 DTEND;TZID=America/New_York:20210610T170000 DTSTAMP:20210607T150401Z CREATED:20210607T150400Z LAST-MODIFIED:20210607T150401Z UID:10000324-1623225600-1623344400@gfi.org SUMMARY:SPECTRUM21 DESCRIPTION:SPECTRUM21\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\nA two-day\, interactive convening featuring multicultural changemakers\, business leaders\, entrepreneurs\, innovators\, cross-sector practitioners\, and investors determined to build an inclusive\, impact economy.  \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n\n\nEvent details\n\n\n\nA two-day\, interactive convening featuring multicultural changemakers\, business leaders\, entrepreneurs\, innovators\, cross-sector practitioners\, and investors determined to build an inclusive\, impact economy. The event will focus on three pillars: \n\n\n\nAccess – People of color are the fastest-growing population of entrepreneurs across America. Though their ideas and innovations are plentiful\, the opportunities and access to capital for leaders of color are not. Content will focus on ways the SPECTRUM community can help ensure that communities of color gain equal access to resources\, services\, and opportunities.Inclusion – An inclusive economy ensures that resources are fairly distributed across communities and opportunities are created for all to thrive. We will identify ways to build inclusive networks that disrupt dominant negative narratives and empower people to share ideas and collaborate. Action – Closing the racial wealth gap is an economic and moral necessity. How do we recognize and support people of color who are on the frontlines designing solutions through businesses\, investing\, and creating a positive impact within their communities?  Highlight what is working locally\, regionally\, nationally and internationally. How are we sustaining collective action? \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/spectrum21/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_Spectrum_v2_opt2.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210610T110000 DTEND;TZID=America/New_York:20210610T120000 DTSTAMP:20210309T160322Z CREATED:20210309T160321Z LAST-MODIFIED:20210309T160322Z UID:10000306-1623322800-1623326400@gfi.org SUMMARY:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafood DESCRIPTION:SWIM: Species-specific growth factors and optimized media formulations for cultivated seafoodPast\n\n\n\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event on June 10th on cell culture media for cultivated seafood. \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\nEvent description\n\n\n\nJoin GFI for a Seafood Webinar and Informal Networking (SWIM) event where we will hear from experts on cell culture media for cultivated seafood. We will then move to an optional networking session to build bridges and identify opportunities for collaboration. \n\n\n\nSpeakers\n\n\n\nSpeakers: \n\n\n\nDr. Reza Ovissipour\, Assistant Professor\, Virginia TechDr. Cameron Semper\, Postdoctoral Fellow\, University of Calgary\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/swim-species-specific-growth-factors-and-optimized-media-formulations-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/COR-SWIM-Webinar-Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210615T080000 DTEND;TZID=America/New_York:20210617T170000 DTSTAMP:20210607T150207Z CREATED:20210607T150100Z LAST-MODIFIED:20210607T150207Z UID:10000323-1623744000-1623949200@gfi.org SUMMARY:Free From Virtual Summit DESCRIPTION:Free From Virtual Summit\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\nJoin Free From Virtual Summit for a three-day program focused on sustainability and innovation for CPG brands. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n\n\nEvent details\n\n\n\nJoin Free From Virtual Summit for a three-day program focused on sustainability and innovation for CPG brands. Sessions relevant to alternative proteins include: \n\n\n\nExport opportunities in Europe: Vegan\, plant-based\, and free from. A colossal growth in these segmentsInnovative quinoa ingredients as a solution for healthy products meeting consumer demandDevelopment and diversification in plant-based proteinFunctional proteins from less refined and emerging sources: Optimizing taste and textureFunctional proteins from less refined and emerging sources: Formulating for nutritional qualityPulses ingredients: Innovation for a sustainable future. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/free-from-virtual-summit/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_FreeFrom_Opt1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210616T120000 DTEND;TZID=America/New_York:20210616T130000 DTSTAMP:20210518T171012Z CREATED:20210518T171011Z LAST-MODIFIED:20210518T171012Z UID:10000320-1623844800-1623848400@gfi.org SUMMARY:The Business of Alt Protein: Intellectual property for alternative protein companies DESCRIPTION:The Business of Alt Protein: Intellectual property for alternative protein companiesPast\n\n\n\n\n\n\nThis webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. \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\nEvent description\n\n\n\nTechnological advancements in plant-based and cultivated meat  show promise in mitigating the environmental impact of our food system\, decreasing the risk of zoonotic disease\, and ultimately feeding more people with fewer resources. This webinar from the Good Food Institute and Haynes and Boone\, LLP\,  will provide an overview of how to strategically build out intellectual property protection (e.g.\, patents\, trade secrets\, etc.) for innovation in this space. Haynes and Boone partners Roger Kuan\, Jason Novak\, Ben Pelletier\, and Roger Royse will offer insights on how emerging companies can best position themselves for success—from choosing the right corporate structure to approaching raising capital from venture capital and private equity firms.   \n\n\n\nTopics include:  \n\n\n\nOverview of the types of intellectual property protectionWhen to use patents vs. trade secretsHow to choose the right corporate structurePreparing for financing Exit planningAudience Q&A.\n\n\n\nSpeakers\n\n\n\nRoger Kuan is a Partner at Haynes and Boone and chair of the Precision Medicine and Digital Health Practice Group\, where he counsels companies that are uniquely positioned in the convergence of the life/medical sciences and technology industries on how to successfully navigate the complexities of the intellectual property (IP)\, data rights and regulatory challenges they encounter. \n\n\n\nRoger has extensive experience in IP strategy and portfolio management (utility/design patents\, trademarks\, copyrights\, and trade dress)\, data rights strategy\, licensing and technology transactions\, freedom-to-operate clearances\, enforcement\, monetization\, IP due diligence\, and dispute resolution. His practice is focused in the life sciences sector (e.g.\, research tools\, analytical instrumentation/software\, digital therapeutics\, medical devices\, diagnostics\, biomanufacturing equipment\, etc.) with an emphasis in emerging technologies such as Precision Medicine (e.g.\, genomic sequencing platforms\, AI/ML\, computational genomics/bioinformatics\, molecular diagnostics\, companion diagnostics\, etc.)\, Digital Health (e.g.\, mobile apps\, clinical decision support\, software\, digital therapeutics\, AI/ML Imaging Diagnostics\, wearables\, etc.) and 3D printing/bioprinting. \n\n\n\nJason Novak is a Partner in Haynes and Boone’s San Francisco office\, where he focuses on advising entities\, both large and small\, on the various legal issues that can arise with emerging technologies in the food\, healthcare and life sciences industries. Food and Biotech\, as well as Tech and Biotech\, are traditionally disparate technologies that\, when blended together to form many of our most exciting new technologies\, bring forth a combination of unique and interrelated legal issues. \n\n\n\nJason has extensive experience in IP strategy and patent portfolio management\, preparation and prosecution\, oppositions\, counseling\, licensing and technology transactions\, in and out-licensing program development\, freedom-to-operate\, various types of due diligence\, IP training\, and risk recognition and management. He directs that experience to clients in various industries\, particularly in the food\, medical device\, personalized/precision medicine\, digital health\, and life sciences tooling industries. \n\n\n\nBen Pelletier is a partner in the Precision Medicine and Digital Health Practice Group in Haynes and Boone’s San Francisco office. \n\n\n\nHis practice focuses on advising clients in the complex and fast-evolving areas of biology\, medicine\, engineering\, and data science. Ben has significant experience building patent portfolios relating to monoclonal antibodies and antibody-drug conjugates (ADCs)\, CAR-T cells\, stem cells\, tissue engineering\, 3D bioprinting\, biosensors\, molecular biology and cellular processing workflows\, microfluidics\, genomic sequencing\, and bioinformatics\, as well as companion diagnostic assay systems and devices. \n\n\n\nRoger Royse is a corporate and tax partner in the Palo Alto office of Haynes & Boone\, LLP\, an AmLaw 100 law firm. Roger is a Northern California Super Lawyer\, is AV Peer-Rated by Martindale Hubbell\, and has a “Superb” rating from Avvo. Roger is also the organizer of Silicon Valley AgTech and Silicon Valley AgTech Conference. Roger has been quoted in the Wall Street Journal\, Forbes\, Fox Business\, Chicago Tribune\, Associated Press\, Tax Notes\, Inc. Magazine\, Nikkei Asian Review\, China Daily\, San Francisco Chronicle\, Reuters\, The Recorder\, 7X7\, Business Insurance and Fast Company. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-intellectual-property-for-alternative-protein-companies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/05/COR-PBS-Online-Seminar-Series-HaynesBoone_2021-0513_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210622T110000 DTEND;TZID=America/New_York:20210623T160000 DTSTAMP:20210324T203355Z CREATED:20210324T203354Z LAST-MODIFIED:20210324T203355Z UID:10000310-1624359600-1624464000@gfi.org SUMMARY:Future Food-Tech Alternative Protein Summit DESCRIPTION:Future Food-Tech Alternative Protein SummitPast\n\n\n\n\n\n\nFuture Food-Tech’s new dedicated Alternative Proteins Summit on June 22-23 will connect global food leaders to map out the future of 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\n\n\nEvent description\n\n\n\nFocusing on three key pillars: plant-based\, cell-based\, and microbial fermentation\, the Future Food-Tech Alternative Protein Summit will bring together CPG leaders\, entrepreneurs\, investors\, ingredient providers\, retailers and food service providers to unpack the possibilities of these technologies and create unified approaches to scaling the next generation of novel proteins. \n\n\n\nFrom ingredient discovery and product formulation\, to regulation\, communication and commercialization\, conversations will dive into all facets of alternative proteins and provide a comprehensive overview of key players\, markets\, and solutions. \n\n\n\nGFI director of science and technology\, Dr. Liz Specht\, will be speaking. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/future-food-tech-alternative-protein-summit/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/03/Event_Banner_Generic_Webinar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210624T110000 DTEND;TZID=America/New_York:20210624T170000 DTSTAMP:20210528T154203Z CREATED:20210528T154202Z LAST-MODIFIED:20210528T154203Z UID:10000321-1624532400-1624554000@gfi.org SUMMARY:WSJ Global Food Forum DESCRIPTION:WSJ Global Food Forum\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\nThe Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy\, covering topics from seed research and farming practices to packaging and the food we eat. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n\n\n\nEvent details\n\n\n\nThe Wall Street Journal’s Global Food Forum June 24\, 2021 will tackle the critical issue of sustainability\, from seed research to farming practices to packaging to the food we eat. Farmers\, suppliers\, consumers\, investors and governments are focusing increased attention on how to maximize production while assuring the availability of resources in the future. \n\n\n\nIt’s a global imperative. And it’s addressed with innovative thinking\, much of it already underway.Join us to participate in interactive interviews\, deep-dive discussions and peer-to-peer open conversations\, all designed to help the influential Global Food Forum community to exchange knowledge and to prepare for what’s next. \n\n\n\nRegistration includes: \n\n\n\nExclusive\, live-streamed interviews with interactive audience Q&AA seat at your choice of deep dive dicussion breakoutsExpert-led open conversations\, among other networking optionsPost-event access to session videos\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/wsj-global-food-forum/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/05/Event_Banner_WSJGFF.jpg LOCATION:https://gfi.org/event/wsj-global-food-forum/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210629T090000 DTEND;TZID=America/New_York:20210629T100000 DTSTAMP:20210614T171501Z CREATED:20210614T171459Z LAST-MODIFIED:20210614T171501Z UID:10000327-1624957200-1624960800@gfi.org SUMMARY:Plant-based taste mastered DESCRIPTION:Plant-based taste mastered\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\nCreating a great tasting and sustainable plant-based product can be a complex\, costly\, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent details\n\n\n\nCreating a great tasting and sustainable plant-based product can be a complex\, costly\, and challenging process. Learn from an expert speaker line-up on how to master savory taste to create winning plant-based food. \n\n\n\nTopics include: \n\n\n\nTaste the difference; consumer sensory analysis of plant-based red meat  Perfecting savoury taste in plant-based food  Live discussion with the trailblazers of the plant-based revolution\n\n\n\nSpeakers \n\n\n\nDaniel Protz\n\n\n\nFounder & CEO\, FlavorWiki \n\n\n\nOmar Lechuga \n\n\n\nResearch and Development Director\, Kerry \n\n\n\nEdmond Scanlon\n\n\n\nChief Executive Officer\, Kerry  \n\n\n\nSeth Goldman\n\n\n\nCo-Founder and CEO\, Eat the ChangeCo-Founder\, PLNT Burger  \n\n\n\nSpike Mendelsohn\,\n\n\n\nChef and Co-Founder\, Eat the Change and PLNT Burger \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/plant-based-taste-mastered/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/02/likemeat-3sgNkN4wRWI-unsplash_2000px.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T081500 DTEND;TZID=America/New_York:20210630T100000 DTSTAMP:20210615T192544Z CREATED:20210615T192542Z LAST-MODIFIED:20210615T192544Z UID:10000333-1625040900-1625047200@gfi.org SUMMARY:GFI Israel webinar: Cultivated meat and plant-based meat research DESCRIPTION:GFI Israel webinar: Cultivated meat and plant-based meat researchPast\n\n\n\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \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\n\n\n\n\nWebinar description\n\n\n\nGFI Israel is excited to invite you to join a scientific webinar with Sharon Schlesinger\, Ph.D. who will present her cultivated meat research on culturing and differentiating pluri and multipotent bovine stem cells\, followed by a lecture with Miek Schlangen who will discuss texture methods for evaluating meat and meat analogue structures in plant-based protein research. \n\n\n\nThe lectures are held as part of GFI’s Hebrew University course cultivated and plant-based meat. \n\n\n\n\n\nSpeakers\n\n\n\nSharon Schlesinger\, Ph.D. Miek Schlangen\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/gfi-israel-webinar-cultivated-meat-and-plant-based-meat-research/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_Webinar.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210630T130000 DTEND;TZID=America/New_York:20210630T143000 DTSTAMP:20220524T212311Z CREATED:20210603T144205Z LAST-MODIFIED:20220524T212311Z UID:10000322-1625058000-1625063400@gfi.org SUMMARY:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteins DESCRIPTION:Fantastic fungi and mischievous molds: The role of fungi in advancing the science of alternative proteinsPast\n\n\n\n\n\n\nJoin Dr. Josephine Wee as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \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\nJosephine Wee\, Ph.D.\n\n\n\nAssistant Professor\, Penn State University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nFungi have a long history of safe use in food and food production. Fungi\, such as molds and mushrooms\, transport nutrients and decompose organic matter using a network of filaments known as mycelium. Food-associated fungi can be used for fermentation-derived biomass\, production of single-cell proteins\, and for use as scaffolds for cultivated meat. Join Dr. Josephine Wee\, Assistant Professor of Food Science at The Pennsylvania State University\, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat. \n\n\n\nMeet the speaker\n\n\n\nDr. Josephine Wee joined the Department of Food Science at The Pennsylvania State University (Penn State) as an Assistant Professor in 2018. She obtained a B.S. in Food Science and dual Ph.D. in Food Science and Environmental Toxicology from Michigan State University. Dr. Wee conducted her postdoctoral fellowship in yeast evolutionary biology at Cornell University. Her research team at Penn State uses genomics and molecular biology to understand the role of fungi in food safety\, quality\, and sustainability. Dr. Wee’s recent research seeks to develop and characterize fungal mycelium as scaffolding material for cultivated meat. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fantastic-fungi-and-mischievous-molds-the-role-of-fungi-in-advancing-the-science-of-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/SCI-PBS-Online-Seminar-Series-Wee_PageHeader_2021-0602.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210708T110000 DTEND;TZID=America/New_York:20210708T123000 DTSTAMP:20210615T185453Z CREATED:20210618T130000Z LAST-MODIFIED:20210615T185453Z UID:10000335-1625742000-1625747400@gfi.org SUMMARY:Microbial proteins: Overview and best practices DESCRIPTION:Microbial proteins: Overview and best practicesPast\n\n\n\n\n\n\nJoin this webinar hosted by Protein Directory and Bright Green Partners for an overview on successfully entering and navigating the fermentation 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\nEvent description\n\n\n\nJoin Protein Directory and Bright Green Partners for a 90-minute webinar dedicated to helping companies succeed in the fermentation market. \n\n\n\nTopics include: \n\n\n\nHow is fermentation used in the food industry? What does it look like in practice?How to extract/utilize the microbial biomass/protein resulting from fermentation?What are major and upcoming microorganisms to consider in novel food production?What are the pros and cons of these different microorganisms?Which AgriFood side streams could serve as a substrate for fermentation processes?How to use the fermentation of side streams to produce microbial proteins?What other high-value products will be provided by microbial biomass besides protein?How to scale up fermentation technologies?What will the microbial biomass/protein production sector look like in the future?\n\n\n\nAudience\n\n\n\nJoin 200+ food corporations\, startups and topic experts to discuss the potential of fermentation for food. Stakeholder audiences include: \n\n\n\nCEO and CTO of business units or startups.R&D teams.Commercial & Strategy leaders.\n\n\n\nFormat\n\n\n\nA series of quick 20-minutes topic-specific talks on fermentation trends and best practices followed by a panel discussion with an interactive Q&A. \n\n\n\nSpeakers\n\n\n\nThomas Nagy\, COO of 21st BioJereon Hugenholtz\, Fermentation ExpertGéza Molnár\, Founder of Protein Directory\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/microbial-proteins-overview-and-best-practices/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/06/Event_Banner_Microbial-proteins.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210714T110000 DTEND;TZID=America/New_York:20210714T150000 DTSTAMP:20210714T202409Z CREATED:20210712T031927Z LAST-MODIFIED:20210714T202409Z UID:10000208-1626260400-1626274800@gfi.org SUMMARY:Natural Products EXPO Virtual DESCRIPTION:Natural Products EXPO Virtual\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\nGFI Corporate Engagement Specialist Marika Azoff will cover trends and opportunities in alternative seafood on a panel at Natural Products EXPO Virtual. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\nEvent details\n\n\n\nNetwork with decision-makers in the food industry and hear from expert panels on the latest wellness trends. Natural Products EXPO Virtual will feature exhibitions from up-and-coming natural food brands (including alternative proteins) as well as a packed agenda of expert panels discussing the latest trends in health and wellness. \n\n\n\nGFI Corporate Engagement Specialist Marika Azoff will discuss opportunities in alternative seafood on a panel entitled Breakthrough Wellness Innovations: Top Nutrition Trends and Opportunities. \n\n\n\n\n\n\nGFI speakers\n\n\n\nMarika AzoffCORPORATE ENGAGEMENT SEAFOOD SPECIALISTMarika leads GFI’s Sustainable Seafood Initiative work with startups\, investors\, conventional seafood companies and other key players in order to increase investment in and production and sale of alternative seafood products. More about Marika\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/natural-products-expo-virtual/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/07/COR21010_external-events-natural-products-expo-east-graphics_header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210716T120000 DTEND;TZID=America/New_York:20210716T130000 DTSTAMP:20210615T184956Z CREATED:20210615T184955Z LAST-MODIFIED:20210615T184956Z UID:10000328-1626436800-1626440400@gfi.org SUMMARY:Techno economic models: Turning good food technologies into good food businesses DESCRIPTION:Techno Economic Models: Turning good food technologies into good food businessesPast\n\n\n\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. In this talk\, Next Rung Technology’s John Ellersick will present on using TEAs in the commercialization of 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\nJohn Ellersick\n\n\n\nPresident and Founder\, Next Rung Technology \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nTechno Economic Assessment models (TEA’s or TEM’s) are one of the first elements of a business plan for any alternative protein venture. Their content and complexity can grow from an initial high-level screening tool into one of the key documents supporting major funding milestones. In later stages they may include plant design and materials flow with increasing levels of accuracy and depth to support decisions about scaleup\, CMO opportunities\, operations\, and optimization. \n\n\n\nIn this talk\, Next Rung Technology’s John Ellersick will present on using  TEAs in the commercialization of alternative proteins. Case studies will highlight the creation of initial screening models and how they underpin product\, technical\, financial\, and funding activities. He will also discuss how TEAs mature through scaleup\, plant design\, operations\, and optimization stages. The 35-minute presentation will be followed by audience Q&A. \n\n\n\nTopics include: \n\n\n\nWhat a TEA is\, why a company should develop one\, and how it fits into the larger-scale commercialization timeline.How to quickly create an effective first model.How a TEA can guide R&D\, product development\, and commercialization processes.Why a TEA is critical to securing funding and for strategic planning.Audience Q&A.\n\n\n\nMeet the speaker\n\n\n\nJohn Ellersick is the President and Founder of Next Rung Technology. He has been at the forefront of scaling up impactful large scale bioprocesses since it became clear that current agricultural and manufacturing practices are not sustainable. The Next Rung team has scaled many of the most impactful biotechnologies in the last decade\, including helping alternative proteins companies achieve key scaleup milestones. John is a chemical engineer\, P.E. and PMP. Prior to founding Next Rung Technology he served on the executive and technology leadership teams at Oasys Water\, Myriant\, and Mascoma. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/techno-economic-models-turning-good-food-technologies-into-good-food-businesses/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/06/COR-PBS-Online-Seminar-Series-Ellersick_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210728T130000 DTEND;TZID=America/New_York:20210728T143000 DTSTAMP:20210722T183746Z CREATED:20210714T181405Z LAST-MODIFIED:20210722T183746Z UID:10000209-1627477200-1627482600@gfi.org SUMMARY:Functionalizing novel plant protein sources DESCRIPTION:Functionalizing novel plant protein sourcesPast\n\n\n\n\n\n\nJoin Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \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\nPam Ismail\, Ph.D.\n\n\n\nProfessor\, University of Minnesota \n\n\n\n\n \n\n\n\n\n\n\nWebinar description\n\n\n\nThere is a growing interest in novel plant-based proteins to replace ingredients such as milk and soy that have traditionally dominated the market. This interest is fueled by the desire for sustainable protein sources\, lower-cost ingredients\, valorization of by-products\, overcoming functionality limitations of specific proteins\, and utilizing all possible resources to expand the overall ingredients supply. The demonstration of equivalent or superior/new functionality of novel plant proteins compared to existing alternatives is of interest to both the food industry and consumers. Join Dr. Pam Ismail\, Director of the Plant Protein Innovation Center\, as she discusses her research to enhance the viability of plant proteins through various functionalization approaches. \n\n\n\nMeet the speaker\n\n\n\nPam Ismail\, Ph.D.\, is a Professor at the Department of Food Science and Nutrition\, University of Minnesota. She is the Founder and Director of the Plant Protein Innovation Center. Dr. Ismail has over 25 years of experience in food chemistry research focused on analytical chemistry\, protein chemistry\, and chemistry and fate of bioactive food constituents. Her research focuses on the structural characterization and enhancement of functionality\, safety\, bioavailability\, and bioactivity of food proteins following novel processing and analytical approaches. She is the recipient of a “Distinguished Teaching Award” and an “Outstanding Professor Award.” \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/functionalizing-novel-plant-protein-sources/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/07/SCI-PBS-online-seminar-series-Ismail-event-header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210810T090000 DTEND;TZID=America/New_York:20210812T170000 DTSTAMP:20210719T165507Z CREATED:20210714T202545Z LAST-MODIFIED:20210719T165507Z UID:10000210-1628586000-1628787600@gfi.org SUMMARY:Industrializing Cell-Based Meats and Seafood Summit DESCRIPTION:Industrializing Cell-Based Meats and Seafood Summit\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\nGFI senior investor engagement specialist Sharyn Murray and GFI senior scientist Dr. Claire Bomkamp will speak at a three-day virtual conference centered around alternative protein consumer trends and manufacturing. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n \n\n\n\nEvent details\n\n\n\nThe 3rd Industrializing Cell-Based Meats & Seafood Digital Summit will bring the industry together to discuss the novel technological advances powering the new wave of cultivated meat products\, leveraging biotechnology to increase the scalability\, sustainability\, affordability\, and production efficiency of next-generation cell-based protein products. \n\n\n\nTopics include: \n\n\n\nConsumer trendsProcess development and facility designOvercoming formulation and manufacturing challengesNext-generation technical advances and bioprocessesInnovations in growth media sourcing\, development\, and preparation\n\n\n\n\n\nGFI speakers\n\n\n\nClaire Bomkamp\, Ph.D.SENIOR SCIENTIST\, CULTIVATED SEAFOODClaire Bomkamp is focused on cultivated seafood and driving forward GFI’s Sustainable Seafood Initiative. More about Claire\n\n\n\n\n\nSharyn Murray\, CFASENIOR INVESTOR ENGAGEMENT SPECIALISTSharyn Murray crafts and executes strategies to increase investment in the alternative protein industry. More about Sharyn\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/industrializing-cell-based-meats-and-seafood-summit/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/07/DEV21004_external-events-industrializing-cell-based-meats-graphics.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210825T130000 DTEND;TZID=America/New_York:20210825T143000 DTSTAMP:20210818T115148Z CREATED:20210818T115147Z LAST-MODIFIED:20210818T115148Z UID:10000214-1629896400-1629901800@gfi.org SUMMARY:The case for beans: Alternative Brazilian proteins for plant-based meats DESCRIPTION:The case for beans: Alternative Brazilian proteins for plant-based meatsPast\n\n\n\n\n\n\nJoin Dr. Caroline Mellinger\, Researcher at Embrapa\, to learn about her GFI-funded research to optimize the production of protein concentrates and isolates from common Brazilian beans for applications in plant-based 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\nCaroline Mellinger\, Ph.D.\n\n\n\nResearcher\, Brazilian Agricultural Research Corporation (Embrapa) \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nBrazil is one of the largest grain producers in the world and has the potential to become a significant player in the production of vegetable proteins. In addition to soy and peas\, other legumes grown in Brazil\, such as chickpeas\, beans\, and lentils\, can provide affordable raw materials for the production of plant-based meat. In this presentation\, Dr. Mellinger will discuss how she optimizes the production of protein concentrates and isolates from common beans\, aiming for ingredients with good technological and nutritional attributes. She will also address the properties of these proteins compared to other vegetable protein sources. \n\n\n\nMeet the speaker\n\n\n\nCaroline Mellinger\, Ph.D.\, is a Researcher at the Brazilian Agricultural Research Corporation (Embrapa) and has experience in biochemistry and the chemistry of macromolecules. Dr. Mellinger conducts research on the chemical characterization of polysaccharides\, proteins\, and peptides with potential biological and technological applications. Her work also focuses on evaluating the structural and functional behavior of macromolecules after simulation of human digestion. As a Researcher at Embrapa\, she currently studies alternative proteins for the plant-based market and the use of agro-industrial by-products and waste for the generation of new ingredients rich in protein and fiber. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-case-for-beans-alternative-brazilian-proteins-for-plant-based-meats/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/SCI-PBS-online-seminar-series-mellinger-Header.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210825T180000 DTEND;TZID=America/New_York:20210825T203000 DTSTAMP:20210820T160218Z CREATED:20210806T154735Z LAST-MODIFIED:20210820T160218Z UID:10000212-1629914400-1629923400@gfi.org SUMMARY:Alternative protein networking mixer DESCRIPTION:GFI x Bay Area Alternative Protein Networking Mixer  \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\nJoin GFI for a night of mingling and reconnecting with the GFIdeas community in San Francisco. Meet up with entrepreneurs\, investors\, scientists\, and alt. protein experts who are transforming the food system\, including GFI’s founder and CEO\, Bruce Friedrich. We can’t wait to see you IRL! \n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nSchedule\n\n\n\n6:00 pm – 6:45 pm | Networking and light bites6:45 pm – 7:00 pm | Remarks 7:00 pm – 8:00 pm | Connecting and mingling \n\n\n\n \n\n\n\n \n\n\n\n\n\nEvent logistics\n\n\n\nParking: There’s plenty of free parking right across the street. Please try to park along the side of the road or hillside curb since we are sharing the parking lot with others. \n\n\n\nArrival: There will be a check-in at the door and a place to hang your coat. No shoes in the building so feel free to bring socks or slippers.  \n\n\n\nCovid-19: We request that everyone attending this event be fully vaccinated and we’ll be following all local San Francisco guidance and rules around Covid-19.  \n\n\n\n\n\n\n\n\n\n\n\nRegistration\n\n\n\nThank you for your interest! We’ve received a robust response to this event and capacity is now full. \n\n\n\nCheck out our upcoming Good Food Conference event for more opportunities to connect and learn from alt protein experts\, investors\, entrepreneurs\, and scientists! \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/gfi-alt-protein-mixer/ LOCATION:50 Years HQ\, 192 Museum Way\, San Francisco\, California\, 94114\, United States CATEGORIES:GFI - in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/COR21018_GFIdeas-networking-event-page-graphics-Header-v2.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210831T120000 DTEND;TZID=America/New_York:20210831T130000 DTSTAMP:20210810T170858Z CREATED:20210810T170857Z LAST-MODIFIED:20210810T170858Z UID:10000213-1630411200-1630414800@gfi.org SUMMARY:The Business of Alt Protein: How to formulate great-tasting plant-based products DESCRIPTION:The Business of Alt Protein: How to formulate great-tasting plant-based productsPast\n\n\n\n\n\n\nJoin flavor and application experts from Givaudan for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts. \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\nFeaturing flavor and application experts from Givaudan \n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nResearch consistently shows that taste is one of the primary drivers of food choice\, and creating plant-based products that taste like their conventional counterparts is key to expanding the consumer base for plant-based proteins.  \n\n\n\nJoin taste and flavor experts from Givaudan\, one of the world’s largest flavor companies\, for a presentation and discussion on formulating plant-based meat products that taste the same as or better than their conventional counterparts. \n\n\n\nTopics include: \n\n\n\nHow to use flavor to replicate the taste of animal protein and fat.When to add flavor in your manufacturing process. Key considerations for achieving a meaty flavor.The nuances of seafood flavor. Audience Q&A.\n\n\n\nSpeakers\n\n\n\nOzlem Ladd – Savory FlavoristErica Boyd – Senior Application Scientist\, Savory and Plant Protein\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/how-to-formulate-great-tasting-plant-based-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/08/COR21013-webinar-graphics-business-of-alt-protein-event-header-v2.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210913T080000 DTEND;TZID=America/Los_Angeles:20210917T170000 DTSTAMP:20210723T190038Z CREATED:20210723T190037Z LAST-MODIFIED:20210723T190038Z UID:10000211-1631520000-1631898000@gfi.org SUMMARY:Fi Global Connect DESCRIPTION:Fi Global Connect: Plant-based ingredientsPast\n\n\n\n\n\n\nFi Global CONNECT is a series of three virtual events that bring the F&B ingredients industry together online to network\, do business and share knowledge throughout the year. \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\nPlant-based ingredients in the spotlight is a virtual platform for companies in the plant-based segment\, which is currently the hottest in the industry! \n\n\n\nThe event offers customised networking opportunities and a comprehensive content agenda dedicated to plant-based ingredients. \n\n\n\nEach event in this series is focused on a different theme – regions\, health ingredients and plant-based ingredients – enabling companies with different objectives to achieve them and do business. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fi-global-connect-pb/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/Global-fi-event-header.png END:VEVENT END:VCALENDAR