The SOT Biotechnology and Food Safety Specialty Sections provide an in-depth exploration of the science behind precision fermentation, the techno-economic challenges faced by this innovative approach, and the regulatory and safety hurdles that must be navigated for its successful integration into the global market.
Join GFI for our next Science of Alt Protein seminar to delve into Dr. Ujor’s research, which has important implications for sustainable and cost-effective protein production via fermentation.
VERGE 23 is a leading climate tech event focused on accelerating solutions to the most pressing challenges of our time. Join over 5,000 professionals working together to address the climate crisis.
This webinar will highlight the exciting findings of GFI's latest analysis identifying high-value crop “leftovers” or sidestreams with tremendous potential for maximizing food production via alternative proteins.
Join us for this webinar hosted by the Research Chef's Association where we will cover cultivated meat technology and describe how it’s made.
Join GFI and industry leaders for a seminar focused on distribution. We’ll review the basics of distribution - what kinds of distributors there are, why you should work with them, and how partnerships can be most effective. We’ll then have a panel discussion with distributors where you can get your questions answered.
Join GFI at Reuters Transform Food, a conference focused on improving the resiliency of global food and agriculture systems.
Are you an alt-protein startup looking to meet potential contract manufacturing partner? The Private Label Manufacturers Association (PMLA) show is coming up and a fantastic opportunity to do so!
Discover the next generation of plant-based on November 15-16, 2023.
Hear from fermentation scientists who will discuss their intriguing career paths and the need for microbiologists and biotechnologists in the alternative protein ecosystem.
Join GFI, GEA, and alternative protein business leaders from ENOUGH, Hyfé, and Protein Distillery for a seminar on upcycling and leveraging side streams within your alternative protein business.
Join GFI grantee Dr. Alejandro Marangoni to learn about his novel high-protein plant-based cheese made from waxy starch, plant-protein isolate, and coconut oil. This sustainable alternative made with simple ingredients exhibits melt and stretch properties 2-3 times greater than those observed for commercial plant-based cheeses.
