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.
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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.
Head of Operations
As Head of Operations, you will lead and mentor the Operations team to ensure seamless, well-connected systems and processes across general operations, people & culture, and finance. Reporting to the CEO, you’ll build and maintain the operational foundations that enable every team to do their best work, driving process improvements, financial discipline, and compliance that support GFI APAC’s long-term growth and impact.
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.
Cultivated meat research just got a major boost. Here’s why it matters.
Elliot Swartz, Ph.D. Maanasa Ravikumar, Ph.D.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.
Growing the Future: How New Farming Frontiers Are Transforming Protein
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.
Alt Protein Pipelines: Training for commercialization with production facility partnerships
Join us to explore an innovative partnership that is helping students turn classroom learning into commercial-ready innovation.
There’s no elephant in the alt protein room, says GFI CEO Nigel Sizer, but change takes time and money
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.
California Circular Bioeconomy Summit (BioCirCA)
Join GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation.
Future of Food: Engaging Agriculture and Education in the Protein Transition
GFI’s Jeremy Eltz and Janie Butler are heading to Tuskegee to lead a dynamic workshop at the Professional Agricultural Workers Conference.
New Proteins webinar
Join GFI’s Abby Sewell for a look at how hybrid and diversified protein strategies are shaping the future of food.
The Science of Alt Protein: Application-driven design of plant protein gels
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
Developing continuous cell lines for cultivated seafood
Our guide offers practical advice to overcoming common technical challenges, based on survey results and interviews with industry and academic researchers.
Cell growth modeling review for cultivated meat production
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.
Cultivated meat cell lines freed up for use by entire sector, enabling the field to leapfrog years of R&D
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.
Suspension-adapted bovine cell lines
GFI has acquired multiple bovine cell lines and media formulations previously developed by the company SCiFi Foods.
Cell growth modeling review for cultivated meat production: Recommendations to improve techno-economic models
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.
Sustainability from farm to fork: pulse grower practices
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.
The state of Canadian and U.S. pulse farming in 2025
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.
The Science of Alt Protein: Enzymatic treatment of hemp for highly functional plant-based meat ingredient in commercial manufacturing
Discover how Dr. Simsek aims to provide value-added strategies through enzyme modification for hemp processing byproducts.
Protein for a crowded planet: An interview with the Good Food Institute’s Nigel Sizer
Read this Q&A between GFI's newly appointed CEO Nigel Sizer and Mongabay founder Rhett Ayers Butler.
NCSU Bezos Center Summit
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: United Nations Climate Change Conference
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!
RSVP: Food biomanufacturing for national security: Advancing supply chain resilience and military readiness
Join GFI for an event focused on advancing national security and food supply chain resilience through innovation in food biomanufacturing.
Mastering Novel Food Production
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.
Alt Protein Pipelines: Lab kits for accessible cellular agriculture training
Explore how laboratory kits can be integrated into standard educational pathways, providing students with the opportunity to apply the science behind alternative protein technologies.
Plant-based and fermentation-enabled innovations for egg substitutes
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Fermentation-derived ingredient techno-economics: policy insights
Protein made via fermentation provides an opportunity to enhance food system resilience. Policy mechanisms can drive down costs and scale production.
Mentors of the Alt Protein Project
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.
The 7th Industrializing Cultivated Meat & Seafood Summit
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.
