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.
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.
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
GFI advocates for clear and simple labeling that would allow for the use of nomenclature consumers like and understand.
Your work will help GFI APAC more effectively reach and engage scientists, policymakers, investors, and companies online and in-person, inspiring and empowering them to accelerate alternative protein progress across Asia Pacific.
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
Bruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science, built for scale, and critical to the future of food.
Learn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food applications.
Join GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR's new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free spectrum.
Profile of Wildtype, the company behind the world’s first FDA approved cultivated salmon.
Join an information session to learn more about the challenge topics and application requirements!
Join an information session to learn more about the challenge topics and application requirements!
Join CEO of People for Better Food, Emilie Fitch, and GFI’s Associate Director of Market Insights, Jody Kirchner, to explore new research on the messaging strategies that effectively resonate with consumers to increase consideration of plant-based meat — many of which are applicable across other plant-based categories.
Milestones on their own don’t mean much. It’s what they point toward that does.
Kristin McKee helps foster a positive and inclusive workplace culture where employees feel supported, engaged, and connected to GFI’s values and mission. Areas of expertise: People operations, organizational culture, employee experience and engagement, learning and development
Protein diversification can be a bridge between the two.
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production can advance climate resilience, economic development, and food security across the Global South.
Join us to learn how gastronomic science can be translated into high-impact food solutions.
GFI’s Madeline Cohen joins Northwestern Pritzker Law’s 2026 Animal Law Symposium for a timely conversation on the legal and policy questions shaping the future of food innovation.
