GFI was founded on the big idea that alternative proteins create a path to a food future that benefits the planet, people, and animals. In 2022, GFI’s teams around the world advanced this big idea in big ways, from advocating historic public investment in alternative proteins to expanding our global student movement to literally bringing cultivated meat to the table at COP27.
Plant-based meats are more nutritious than conventional meat. Learn more about the nutrition facts by brand and the latest scientific findings.
Plant-based, cultivated, and fermentation-derived meat, egg, and dairy products have the potential to transform our food system for the better. Here are a few of the most important new products we’re anticipating!
New data shows consumers turning to plant-based amidst supply chain volatility and inflation.
Explore 2021 U.S. retail sales data for plant-based meat, seafood, egg, and dairy products. Our report presents key category insights and purchase dynamics for the plant-based industry.
How market challenges and noise impacted everything from ingredients to innovation, and the critical path ahead for plant-based meat
This explainer dives into the composition and properties of plant proteins, desirable ingredients for plant-based meat, and crop sources for these ingredients. Learn how advances in crop genetics benefit plant-based products in scale, cost, and organoleptic properties.
This explainer focuses on crop-derived macromolecular ingredients, their applications in plant-based formulations, and protein texturization techniques.
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
