By applying her engineering skills, Christie Lagally is upgrading plant-based production and making nuggets affordable and accessible to foodservices. Read More...

There is no such thing as a sustainable food system without healthy soil. The alternative protein economy can help us get there. Read More...

As meat companies like Tyson and Smithfield have been increasingly diving into the plant-based meat space, the Van Cleve Seafood Co. very well may be at the forefront of a similar trend in plant-based seafood. Read More...

Plant-based dairy producer Eclipse Foods has rolled out their first commercial product at gourmet ice cream sellers Humphry Slocombe and OddFellows in San Francisco and New York. Read More...

Dr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue. Read More...

To have a global impact on the food system, we need global partners. That’s why GFI executive director Bruce Friedrich partnered with GFI-Brazil for a tour of Brazil’s innovative plant-based and cultivated meat industry. Read More...

Plant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they’re poised to take over breakfast. Read More...

To see our transformative vision of the food system become reality, government investment into researching alternative proteins is mission-critical. Read More...

Their fermentation process is taking alternative proteins beyond the realm of plant-based products and cultivated meat. Read More...

In order to reach cost parity with conventional meat, the cultivated meat industry will require additional participation from scientists in both industry and academia. Read More...