Join us to learn how using advanced gene-editing tools to reprogram fungi opens new possibilities for recombinant protein production.
Be part of a global community reimagining meat and creating a food system that benefits people, animals, and the planet.
Join GFI’s next Business of Alt Protein webinar featuring a deep dive on the Climate Bonds Initiative's new Alternative Proteins Criteria.
Discover key takeaways for startups looking to form resilient and mutually beneficial partnerships with corporates.
GFI and Tufts University accelerate progress with new open-access cultivated meat cell lines and culture media formulations that can save researchers time and money.
Join GFI’s Adam Leman for a look at how next-gen protein technologies—from precision fermentation to cultivated meat—are reshaping the future of sustainable food.
Join us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation.
Elaine Watson interviewed GFI's newly appointed CEO Nigel Sizer, with a focus on the plant-based meat consumer demand and the pace of scientific innovation.
Join GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation.
GFI’s Jeremy Eltz and Janie Butler are heading to Tuskegee to lead a dynamic workshop at the Professional Agricultural Workers Conference.
Join GFI’s Abby Sewell for a look at how hybrid and diversified protein strategies are shaping the future of food.
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
Our guide offers practical advice to overcoming common technical challenges, based on survey results and interviews with industry and academic researchers.
This report reviews cell growth modeling for cultivated meat, identifying critical data gaps and offering recommendations to improve techno-economic models for scalable, cost-effective production.
In an unprecedented move by a nonprofit, the Good Food Institute acquired cell lines and growth media developed by SCiFi Foods, and granted them to Tufts University to be made available for public use. The move marks the first cultivated-meat suspension cell lines to become available for industry and academic researchers around the world.
GFI has acquired multiple bovine cell lines and media formulations previously developed by the company SCiFi Foods.
Join report authors to learn what current data reveal, where critical gaps remain, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production.
Join GFI and Pulse Canada for The Pulse Chain, a three-part webinar series spotlighting Canadian and U.S. pulse growers at the heart of sustainable protein innovation. Hear firsthand how pulses are shaping resilient farms, food systems, and global markets.
Join GFI and Pulse Canada for The Pulse Chain, a three-part webinar series spotlighting Canadian and U.S. pulse growers at the heart of sustainable protein innovation. Hear firsthand how pulses are shaping resilient farms, food systems, and global markets.
Discover how Dr. Simsek aims to provide value-added strategies through enzyme modification for hemp processing byproducts.
Read this Q&A between GFI's newly appointed CEO Nigel Sizer and Mongabay founder Rhett Ayers Butler.
GFI’s Maddie Cohen, associate director of regulatory affairs, will join a panel at the Bezos Center for Sustainable Protein’s inaugural summit, contributing to an energizing discussion on the current state of cultivated meat regulation and policy.
COP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event!
Join GFI for an event focused on advancing national security and food supply chain resilience through innovation in food biomanufacturing.
How do cell cultivation and precision fermentation move from lab bench to reliable, cost-effective manufacturing? Join GFI’s Elliot Swartz, Ph.D., principal scientist for cultivated meat, and industry leaders to explore how Process Analytical Technology (PAT) can accelerate scale-up while safeguarding quality and consistency.
Explore how laboratory kits can be integrated into standard educational pathways, providing students with the opportunity to apply the science behind alternative protein technologies.
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Protein made via fermentation provides an opportunity to enhance food system resilience. Policy mechanisms can drive down costs and scale production.
Meet the expert mentors behind the Alt Protein Project. Each student group receives personalized 1:1 guidance from leaders in alternative protein research and innovation.
GFI’s Elliot Swartz, Ph.D., will share insights at the 7th Industrializing Cultivated Meat & Seafood Summit in Boston. Join Elliot and other experts as they discuss R&D innovations that can drive down costs, improve scalability, and accelerate progress toward bringing cultivated meat and seafood to market.
GFI’s Jeremy Eltz is inspiring the next generation of agricultural leaders—connecting students with the science, skills, and career paths shaping the future of food.
