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Fermentation-derived ingredients are powering the next wave of alternative protein innovation
If the future of meat is plant-based and cultivated, then fermentation is the stock that quietly adds a depth of flavour—holding the secret to the success of alternative proteins.
How the Alt Protein Project is growing a brighter food future in Argentina
Hanna BarlowThe UNSAM Alt Protein Project has emerged as a leading convener for alternative proteins in Argentina.
Reimagining protein for a future under pressure
Gabriela Diaz SidronHow alternative proteins can turn today’s food system challenges into solutions for people, the planet, and animals.
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.
Inviting everyone to the table
Gabriela Diaz SidronIndependent organizations recognize our impact on the global food system.
Cultivated meat research just got a major boost. Here’s why it matters.
Elliot Swartz, PhD Maanasa Ravikumar, PhDGFI and Tufts University accelerate progress with new open-access cultivated meat cell lines and culture media formulations that can save researchers time and money.
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.
Meet Sneha Singh, GFI India’s Managing Director
Sheila VossThis profile is part of our new “People you should know” series, spotlighting alternative protein innovators and champions around the world.
Alt Protein Project Alumni: Where are they now?
Asia SheehabExplore how Alt Protein Project alumni are building community, uplifting new ideas, and shaping their careers.
Let’s do this: How core values can fuel progress in 2025 and beyond
Ilya SheymanOur commitment to protein innovation keeps growing stronger, thanks to deep-rooted values and a global network driving change.
