Korea is home to world-class research institutions, drives funding of technological advancements, and has the potential to lead the global revolution in APs. This role will spearhead the Korea team’s scientific work with the local government and research community. We are in the process of setting up an entity in Korea and are looking for the right talent and fit to join the core team.
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.
We are looking for an Associate Director of Philanthropy to drive GFI’s fundraising efforts in Asia Pacific.
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.
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.
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
Download one or all of our State of the Industry reports for expert analysis of the latest trends in cultivated, fermentation-derived, and plant-based meat.
Dig into our 2025 annual report, a special edition that also celebrates our 10 years of donor-powered impact benefitting people, animals, and the planet.
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
Learn how alternative protein companies can leverage U.S. National Laboratory expertise and infrastructure to accelerate R&D and de-risk commercialization.
These Minnesota state grants, loan programs, and tax credits are likely relevant to the alternative protein industry. Companies should assess their own eligibility for programs of interest.
UNEP’s GEO-7, the most comprehensive scientific environmental assessment ever conducted, highlights the importance of alternative proteins.
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GFI surveyed 3,500 U.S. consumers to discover how strategic messaging can grow consumer understanding of and interest in cultivated meat.
Use our database to explore the landscape of alternative protein production facilities, including plant-based, cultivated, and fermentation-derived alternative proteins.
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
The first-in-the-nation Task Force, established in 2023, explored how the state can become a national hub for plant-based, fermentation-derived, and cultivated proteins.
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
Discover how Illinois’ agricultural strengths, research leadership, and manufacturing capacity are fueling a growing alternative protein sector that promises new jobs and a more secure, sustainable food future.
This white paper explores how to make amino acids affordable for cultivated meat, offering research and supply chain paths for industry growth.
This joint report from GFI and FFAR identifies funding priorities and research opportunities for protein ingredient optimization.
Discover key takeaways for startups looking to form resilient and mutually beneficial partnerships with corporates.
Our guide offers practical advice to overcoming common technical challenges, based on survey results and interviews with industry and academic researchers.
This report reviews cell growth modeling for cultivated meat, identifying critical data gaps and offering recommendations to improve techno-economic models for scalable, cost-effective production.
GFI has acquired multiple bovine cell lines and media formulations previously developed by the company SCiFi Foods.
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Protein made via fermentation provides an opportunity to enhance food system resilience. Policy mechanisms can drive down costs and scale production.
Meet the expert mentors behind the Alt Protein Project. Each student group receives personalized 1:1 guidance from leaders in alternative protein research and innovation.
These Massachusetts state grants, loan programs, and tax credits are likely relevant to the alternative protein industry. Companies should assess their eligibility for programs of interest.
Explore our white paper for an overview of the nutritional profile of plant-based meat as a category, including areas of strength and opportunities for improvement, relative to conventional meat products.
Request access to GFI’s directory of investors interested in funding alternative protein companies.
Request access to our directory of investors interested in funding alternative protein funds.
The Codex Alimentarius is a collection of international food standards and related texts developed by the Codex Alimentarius Commission. We participate in the development of Codex standards and texts related to alternative proteins.
Are you an accredited investor interested in funding alternative protein startups or funds? Fill out this form to be added to our investor directory.
We want your input! Use this form to submit feedback, corrections, additional insights, data, and your thoughts on our report.
Using proven biomanufacturing methods like fermentation to produce protein can help ensure a stable food supply during supply chain disruptions.
Discover federal loan and loan guarantee programs that may be used to support alternative protein manufacturing and investment.
These California state grants, loan programs, and tax credits are likely relevant to the alternative protein industry. Companies should assess their eligibility for programs of interest.
Our gift acceptance policy outlines our commitment to ethical, transparent, and mission-aligned philanthropy.
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
