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A taco salad bowl with plant-based meat crumbles and a side of chips and guacamole.  photo credit: cargill.

Look closer: Plant-based innovators are joining forces

Across the entire supply chain, a diversity of people and partners are working together to deliver tasty, affordable, nutrient-rich, sustainable plant-based foods to more plates.

An aerial view of a river and mountains

Alternative proteins are a solution made for this moment

Global demand for meat is rising, and meat production is estimated to increase at least 50% by 2050. To meet this demand sustainably, we must reimagine protein.

2023 state of the industry reports

Challenges and breakthroughs: contextualizing alternative protein progress

It was a difficult year for alternative proteins in 2023, but progress in farm fields, research labs, manufacturing facilities, and government forums tells a story of persistence and innovation.

Ning yip, former executive director of the cornell alt protein project, presents to students about her journey to becoming a r&d innovation scientist at general mills

Alumni of the Alt Protein Project: cultivating key skills beyond the classroom

How an engineer and a food scientist built practical skills through experiential learning opportunities.