Michael brings hands-on experience across the plant-based protein value chain to GFI, where he analyzes the landscape to identify critical research gaps and direct scientific investment toward the highest-impact opportunities in crop development, ingredient processing, and supply chain. Areas of expertise: Plant protein chemistry and functionality, Crop-to-ingredient pipeline development, Ingredient characterization, Process development and scale-up
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
GFI India's Sneha Singh explains in The Week's op-ed that by diversifying protein sources, India can enhance food security and contribute to its net-zero targets.
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
CBC News’ Johanna Wagstaffe looks into the science behind cellular agriculture and the regulatory framework that novel foods must navigate before hitting Canadian shelves.
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.
This project seeks to improve plant-based meat fiber formation and structure by co-extrusion of faba and koji.
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.
Join us to gain a clear understanding of the program and how to position your work for larger-scale funding.
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.
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni
GFI Europe welcomes the fact that the German federal government has firmly anchored alternative protein sources in its High-Tech Agenda.
We are looking for an Associate Director of Philanthropy to drive GFI’s fundraising efforts in Asia Pacific.
Inside GFI’s work to fund science and shape the bioeconomy.
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.
The Good Food Institute names Rachel Lichte as Interim CEO.
Take a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
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
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.
Join GFI for a Business of Alt Protein webinar featuring a presentation from Tuck Advisors on mergers and acquisitions for mission driven companies.
This project creates commercially-relevant halibut cell lines that are serum-free and suspension-adapted, supported by AI-guided media optimization.
This project will develop a southern flounder muscle cell line for cultivated seafood, optimized for suspension culture and serum-free media.
This project will engineer a cow cell line that does not produce lactate and ammonia, the main growth inhibitory compounds produced by animal cells.
This project creates a new engineering system to add useful genes to cow cells, enabling cheaper, large-scale cultivated meat production.
This project uses microfluidic chips and chaotic bioprinting to develop cell lines for safe, cruelty-free, and sustainable cultivated lobster meat.
This project combines a naturally muscle-enhancing bovine cell line with an engineered growth switch to make cultivated meat scalable and affordable.
This project uses mushrooms to brew natural flavors, making plant-based foods savory.
This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
GFI's Lucas Eastham shared insights on consumer familiarity with fungi as food and the environmental benefits of mycoprotein.
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.
GFI's Tamar Lieberman and Elliot Swartz shed light on the benefits of cultivated meat, including meeting a growing demand for protein without further straining finite planetary resources.
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.
CNN visits Wildtype, a food startup based in a repurposed brewery in San Francisco, to see the process of creating lab-cultivated salmon, to explore its potential impact on sustainability and longevity.
