Enhancing the Flavor of Plant-based & Fermentation-derived Proteins
Join GFI and FFAR to learn about this new funding opportunity!
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Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost, Efficiency, and De-Risking Bioprocessing
From modular systems to shared infrastructure, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on scaling alt protein biomanufacturing.
Future of Protein Production – Chicago
GFI is heading to Chicago! Join Bruce Friedrich, Patrick McAuley, and leading voices across science, policy, and industry for a solutions-focused summit on the future of food.
The Business of Alt Protein: Plant-Based Meat Consumer Health Perceptions
Join GFI’s Associate Director of Market Research, Jody Kirchner, as she unpacks GFI’s latest research into consumers’ health beliefs, priorities, and behaviors, and what this means for the future of plant-based meat.
Minnesota state programs
These Minnesota state grants, loan programs, and tax credits are likely relevant to the alternative protein industry. Companies should assess their own eligibility for programs of interest.
The alternative protein boom didn’t end. It just moved to Illinois.
GFI's Daniel Gertner offered his expertise in this Crain's Chicago Business piece on the alternative protein boom in Illinois.
Education and workforce development
Explore alternative protein careers, training, and education to grow the future food workforce.
UNEP Global Environment Outlook 7
UNEP’s GEO-7, the most comprehensive scientific environmental assessment ever conducted, highlights the importance of alternative proteins.
How the Alt Protein Project is growing a brighter food future in Argentina
Hanna BarlowThe UNSAM Alt Protein Project has emerged as a leading convener for alternative proteins in Argentina.
Simon Bakke
Simon Bakke works across GFI's teams to support fundraising efforts, engage donors, and enhance GFI's global stewardship strategy. Areas of expertise: Nonprofit development, multimedia communications, content creation, project management
Annual fund new donor survey
We’d love to hear from you. Help us understand your interests and make your GFI experience more meaningful.
Public Opinion & Regulation – Communicating Science to Decision Makers
GFI’s Tim Carey will join Bridge2Food’s regulatory session to explore how science-informed advocacy is shaping the future of food policy.
The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations
Learn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal, an agricultural waste, into a useful, naturally sourced product.
How to explain cultivated meat to U.S. consumers
GFI surveyed 3,500 U.S. consumers to discover how strategic messaging can grow consumer understanding of and interest in cultivated meat.
Alternative protein production facilities database
Use our database to explore the landscape of alternative protein production facilities, including plant-based, cultivated, and fermentation-derived alternative proteins.
Reimagining protein for a future under pressure
Gabriela Diaz SidronHow alternative proteins can turn today’s food system challenges into solutions for people, the planet, and animals.
Why Good Food Institute’s release of SciFi Foods’ cell lines matters as cultivated meat scales
GFI's Elliot Swartz spoke with Food Navigator-USA about GFI's recent SciFi cell line acquisition and plans for its open-access usage.
2026 Tufts Future Food Innovation Day
Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David Kaplan.
Sensory evaluation guide for alternative proteins
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
Illinois Alternative Protein Innovation Task Force Final Report
The first-in-the-nation Task Force, established in 2023, explored how the state can become a national hub for plant-based, fermentation-derived, and cultivated proteins.
How health perceptions shape plant-based meat choices
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET.
Why Sustainability Matters in Bio-Based Ingredients: Practical Challenges, Key Decisions, and What’s Next
Join us for an insightful discussion and gain practical perspectives on how to understand and improve your environmental impact and why doing so is becoming increasingly essential.
Where knowledge flows, innovation grows
Elisha ReichlingInside GFI’s 2025 Research Grant Program and the newest projects poised to shape the future of alt proteins.
Sensory evaluation of alternative proteins: A best practices guide
Learn how sensory science can drive the adoption of alternative proteins.
Want to fight climate change effectively? Here’s where to donate your money.
Vox listed GFI as one of the top ten high-impact climate organizations to donate to for Giving Tuesday.
Alternative Protein Innovation in Illinois
Discover how Illinois’ agricultural strengths, research leadership, and manufacturing capacity are fueling a growing alternative protein sector that promises new jobs and a more secure, sustainable food future.
Amino acid cost and supply chain analysis for cultivated meat
This white paper explores how to make amino acids affordable for cultivated meat, offering research and supply chain paths for industry growth.
Research priorities for plant-based and fermentation-enabled protein ingredients
This joint report from GFI and FFAR identifies funding priorities and research opportunities for protein ingredient optimization.
Inviting everyone to the table
Gabriela Diaz SidronIndependent organizations recognize our impact on the global food system.
Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist
Explore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins.
Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable, scalable, and sustainable protein production
Explore new findings from a first-of-its-kind analysis.
Plant Based World Expo
Join GFI’s Corporate Engagement Manager Abby Sewell at Plant Based World Expo, the only professional 100% plant-based trade event in the U.S.
The Science of Alt Protein: Glycoengineering fungal cell factories — Implications for recombinant protein production
Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production.
Reimagine meat. Reimagine the future of food.
Be part of a global community reimagining meat and creating a food system that benefits people, animals, and the planet.
The Business of Alt Protein: Green Financing for Alternative Proteins—Introducing the Climate Bonds Alternative Proteins Criteria
Join GFI’s next Business of Alt Protein webinar featuring a deep dive on the Climate Bonds Initiative's new Alternative Proteins Criteria.
What startups need to know about partnering with corporates
Discover key takeaways for startups looking to form resilient and mutually beneficial partnerships with corporates.
