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Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
SciTech Manager
The Good Food Institute APAC is hiring a SciTech Manager to serve as its regional scientific lead on alternative proteins, providing strategic insight into R&D, regulatory trends, and emerging technologies across plant-based, fermentation, and cultivated protein systems.
Faba–koji hybrid protein systems
Years active: 2025This project seeks to improve plant-based meat fiber formation and structure by co-extrusion of faba and koji.
India’s Orphan Crops Could Unlock a New Plant Protein Supply Chain, GFI India Argues
GFI India's latest whitepaper explores how India’s indigenous and underutilized crops can be leveraged to build a stronger domestic ingredient ecosystem for alternative protein applications.
From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
Germany prioritises alt-protein growth with High-Tech Agenda
GFI Europe welcomed Germany’s decision to include alternative proteins in its biotech roadmap, highlighting plans for a national innovation hub by 2027 while urging stronger funding and regulatory support to accelerate cultivated meat and precision fermentation commercialization.
Building an alt protein community at Brown University and beyond
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
GFI Europe welcomes the fact that the German federal government has firmly anchored alternative protein sources in its High-Tech Agenda.
Associate Director of Philanthropy
We are looking for an Associate Director of Philanthropy to drive GFI’s fundraising efforts in Asia Pacific.
The future of food is being decided now
Gabriela Diaz SidronInside GFI’s work to fund science and shape the bioeconomy.
Policy Specialist (Senior to Principal level)
Korea is home to world-class research institutions, drives funding of technological advancements, and has the potential to lead the global revolution in alternative proteins. The Policy Specialist will spearhead GFI Korea’s work with the Korean government.
GFI announces leadership transition, names Interim CEO
The Good Food Institute names Rachel Lichte as Interim CEO.
The Science of Alt Protein: Plant protein colloidal state and techno-functionality
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
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.
Olivia Gerth, JD
Olivia Gerth provides strategic legal support and guidance to advance GFI’s mission of accelerating alternative proteins. Areas of expertise: nonprofit compliance, legal counsel, contract negotiation, programmatic and operational support
How we’re funded
GFI is a nonprofit think tank supported by a global community of donors dedicated to making food systems better for the planet, people, and animals.
The Business of Alt Protein: What founders need to know about M&A for mission-driven companies
Join GFI for a Business of Alt Protein webinar featuring a presentation from Tuck Advisors on mergers and acquisitions for mission driven companies.
Advanced Atlantic halibut cell lines
Years active: 2025This project creates commercially-relevant halibut cell lines that are serum-free and suspension-adapted, supported by AI-guided media optimization.
Southern flounder muscle cell line
Years active: 2025This project will develop a southern flounder muscle cell line for cultivated seafood, optimized for suspension culture and serum-free media.
Removing metabolites for high-density cell growth
Years active: 2025This project will engineer a cow cell line that does not produce lactate and ammonia, the main growth inhibitory compounds produced by animal cells.
Plug-and-play cell engineering
Years active: 2025This project creates a new engineering system to add useful genes to cow cells, enabling cheaper, large-scale cultivated meat production.
On-chip lobster cell immortalization
Years active: 2025This project uses microfluidic chips and chaotic bioprinting to develop cell lines for safe, cruelty-free, and sustainable cultivated lobster meat.
Enhanced scalable bovine cell line
Years active: 2025This project combines a naturally muscle-enhancing bovine cell line with an engineered growth switch to make cultivated meat scalable and affordable.
Meaty taste = mushrooms + alliums
Years active: 2025This project uses mushrooms to brew natural flavors, making plant-based foods savory.
Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
Natural meat color with yeast
Years active: 2025This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
Scalable, accessible bovine fat cells
Years active: 2025This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
Upcycled bacterial cellulose
Years active: 2025This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK’s biggest supermarket than making the same dishes with beef, lamb and pork mince.
JUST IN: Major report unveils China’s protein playbook—a roadmap for other nations
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam Tooze and agricultural policy expert Prof. Shenggen Fan of China Agricultural University.
Train the trainer: high school educator program
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
Alternative proteins: a strategic tool to adapt to climate change in Spain
Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
The Science of Alt Protein: Nature and nurture—Cell lines and media
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
Protein demand is straining supply chains. Diversification is opening doors for alt proteins.
Four developments redefining the protein landscape
To FDA on labeling of plant-based meat, eggs, and dairy
GFI advocates for clear and simple labeling that would allow for the use of nomenclature consumers like and understand.
Ozempic Effect: Plant-based meats as allies of GLP-1 diets
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
Communications Associate
Your work will help GFI APAC more effectively reach and engage scientists, policymakers, investors, and companies online and in-person, inspiring and empowering them to accelerate alternative protein progress across Asia Pacific.
