2026 Climate Solutions Prize Festival
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
Learn how the process-driven co-structuring of plant, cellular, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives.
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
GFI is collaborating with two leading organizations advancing food innovation: the Plant Based Foods Association and the Association for Meat, Poultry, and Seafood Innovation.
Join charisma expert Olivia Fox Cabane, who will share research-backed techniques for building trust, communicating with confidence, and increasing your influence in high-stakes interactions.
GFI is proud to support the African Food Research Conference 2026, a two-day virtual event organized by the Centre for African Food Research and Innovation.
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
Learn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable.
Bruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food.