The Science of Alt Protein: Bean breeding and genetics for sustainable protein production
Learn how advances in dry bean breeding and genetics can support both agricultural performance and food quality outcomes.
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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.
Sensory evaluation guide for alternative proteins
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
How health perceptions shape plant-based meat choices
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
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.
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.
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: 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.
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.
The nutritional profile of plant-based meat: strengths and opportunities
Explore our white paper for an overview of the nutritional profile of plant-based meat as a category, including areas of strength and opportunities for improvement, relative to conventional meat products.
The Alt Protein Project keeps growing—and so does its impact
Hanna BarlowThirteen new university groups join GFI’s Alt Protein Project, a global community of student leaders reimagining our food system.
Deep dive: Fermentation metabolism and feedstocks
Explore how microbial metabolism converts feedstock to protein.
Insights and opportunities in whole-cut meat alternatives
Dive into a category overview and insights for plant-based and fermentation-enabled steaks, filets, chicken breasts, and other whole-cut products.
Retail point-of-purchase motivators for plant-based foods
Explore tactics to increase consumers’ purchase intent for plant-based products at retail, optimal category descriptors for plant-based food, and more.
Foodservice communication guide
Explore how to effectively engage chefs and foodservice operators to get alternative proteins on menus.
Consumer insights
Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.
State of Alternative Protein series
Explore our comprehensive State of Alternative Proteins series for insights into the rapidly evolving alternative protein landscape.
Deep dive: Fermentation upstream bioprocess design
Explore the processes, equipment, and bioreactors critical for commercial fermentation-derived ingredient production.
State of the Industry: Fermentation for meat, seafood, eggs, dairy, and ingredients
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
State of the Industry: Plant-based meat, seafood, eggs, dairy, and ingredients
This report details the commercial landscape, sales, investments, innovation trends, and regulatory developments in the plant-based meat, seafood, egg, dairy, and ingredients industry.
Protein diversification: A strategic lever for sustainable impact
What does meaningful protein diversification look like in practice? Join GFI for a webinar covering insights from the World Benchmarking Alliance on their latest benchmarking results, Nestlé on their corporate strategy and leadership in this space, and GFI on our latest market research on the biggest opportunities for alternative proteins.
The Business of Alt Protein: Consumer taste preferences in plant-based meat
Join GFI's next Business of Alt Protein webinar covering insights from NECTAR's new Taste of the Industry 2025 report, featuring blind sensory analysis of 122 plant-based meat products across 14 categories.
Americans understand plant-based meat labeling
Research shows that a large majority of American adults understand what plant-based meat products are based on current labeling.
Plant-based meat consumer segmentation
Explore key consumer segments who are open to plant-based meat, including their demographics, attitudes, needs, and behaviors.
Decoding the market: Plant-based meat consumer segmentation
Join GFI's corporate engagement team for a webinar on April 8 providing an overview of GFI's new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption.
Climate solutions
Alternative proteins play an essential role in meeting global climate goals. Learn more about what you can do to help change how meat is made.
Plant-based meat
This is your guide to plant-based meat. Explore our tools, resources, and expert analysis of this field, from science to policy and markets.
The Science of Alt Protein: The mechanical signature of plant-based meat
Learn how tension, compression, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats.
The Alt Protein Project
Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future of food.
U.S. consumer snapshot of alternative proteins
Explore key insights into consumer needs, perceptions, and demand for alternative proteins, highlighting trends and shifting preferences in the U.S. market.
Global health benefits of alternative proteins
Alternative proteins can address global health challenges while also offering diverse, healthy food options for consumers. Discover how alternative proteins can create a healthier future for all.
Plant-based meat pricing and promotion insights in U.S. retail
This fact sheet examines the relationship between plant-based meat prices and sales volume and identifies potential pricing and promotional strategies for the market.
Promoting plant-based items on menus
Zak WestonLearn best practices for marketing and promoting plant-based meat, egg, and dairy items on foodservice and restaurant menus.
The Science of Alt Protein: Are alternative protein products the ultra-processed exception?
Join Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts.
Plant Protein Primer
Find information on nutrition, functionality, price, sourcing, and consumer perceptions of plant protein sources for plant-based meat.
Foodservice
Explore market data, menu ideas, and marketing strategies for launching plant-based items in restaurant and non-commercial foodservice channels.
Technical analyses and reports
Our technical analyses and reports identify solutions for alternative protein taste, price, scale parity, and improved environmental sustainability.
Category update on blended meat
An analysis of the current U.S. market, consumer research, and key challenges, opportunities, and open questions for blended meat.
Plant-based meat life cycle assessment for food system sustainability
This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.
Comparative life cycle assessment of plant- and animal-based meats
Join us for a webinar on December 3rd to explore the most comprehensive, open-access LCA of plant-based meat to date.
