Food Edge 2022 Summit
Food Edge is a leading B2B summit with participants from around the world that is designed to spark conversation and catalyze strategic connections that will transform the food industry.
Food Edge is a leading B2B summit with participants from around the world that is designed to spark conversation and catalyze strategic connections that will transform the food industry.
If you’re interested in the rapidly expanding sector for emerging proteins, or are already part of the ecosystem in Australia and New Zealand, AltProteins 22 will provide you with valuable knowledge-sharing, problem-solving and collaborative opportunities.
The Material Innovation Conference aims to advance the next-gen materials industry by providing vital expertise and bringing together all key players along the innovation path from concept to commercialization.
Learn how GFI is catalyzing progress for alternative proteins, thanks to our global community of donors.
This show is the largest annual gathering of foodservice professionals in the Western Hemisphere, bringing together tens of thousands of restaurant, foodservice, and hospitality industry leaders from around the world. Visit GFI in the exhibition hall!
Join GFI and leading alternative protein investors for a lively panel discussion on the current state of alternative protein investment.
Join us at the GFIdeas May mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Join Dr. Peter Stogios, Senior Research Associate at Biozone, University of Toronto, to learn how he and his team dramatically reduced the costs of growth factors for cultivated meat production.
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts!
This three-day event will include a variety of speakers who will provide guidance for executives navigating the convergence of nutrition, public health, environmental and social imperatives, the culinary arts, and innovation within American food service.
Join us in New York to meet the founders, investors, and food brands pioneering the future of alternative proteins.
Join Dr. Atze Jan van der Goot, Professor of Sustainable Protein Technology at Wageningen University & Research, to learn about his research using press cakes from sunflower and rapeseed in the development of meat analogs.