If plant-based and cultivated meat are to supply the global demand for meat, we must fill white spaces in research. Check out four innovations our 2020 Competitive Research Grant recipients are working towards. Read More...

To reliably feed a growing population with new kinds of meat, we need researchers dedicated to investigating foundational, pre-competitive research questions. That’s why we’re inviting scientists and researchers to join the GFIdeas community. Read More...

Want to work in alternative protein, but aren’t sure where to start? Join GFI’s new conversation series “Ask GFI: Alt. Protein Careers” to learn more about how you can find the right job in alternative protein from GFI’s university innovation specialists. Read More...

Plant-based retail sales grew almost five times faster than total retail food sales last year, according to new SPINS data commissioned by GFI and PBFA. Read More...

One fish, two fish, redfish, shrimp! By working with a major company and funding a research project at a nonprofit marine research organization, GFI’s Sustainable Seafood Initiative is helping researchers develop better ways to feed the world. Read More...

GFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat. Read More...

As consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus. Read More...

To feed a growing global population safe and nutritious seafood for generations to come, we need to think outside of the box. BlueNalu’s partnership with legacy seafood industry player Nutreco demonstrates how we can quickly and sustainably advance the plant-based and cultivated seafood industries. Read More...

This new capital will allow Memphis Meats to fully fund its R&D plan, construct a pilot industrial-scale production facility, and prepare to bring cultivated meat to market. Read More...

GFI research grant recipient Dr. Ricardo San Martin and bright minds at the Alternative Meat Program at UC Berkeley are using plant-based oils to help plant-based meat manufacturers achieve the juiciness of legacy animal meat. Read More...