It was a difficult year for alternative proteins in 2023, but progress in farm fields, research labs, manufacturing facilities, and government forums tells a story of persistence and innovation.
Discover how university course offerings are evolving to meet the increasing demand for trained professionals in the alternative protein field. Join us to learn from a pioneering team shaping innovative curriculum design!
The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the Department of Agriculture and Agri-Food Canada (AAFC) is organizing a global stakeholder roundtable meeting on cell-based food and precision fermentation.
The greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs, and we’ll walk you through GFI’s RFP step-by-step.
Discover global hubs of alternative protein innovation with our interactive map.
Explore the science of plant-based, cultivated, and fermentation-derived meat. Discover research ideas, funding opportunities, and open-access tools.
This project proposes a two-stage process using agave bagasse and tortilla industry effluents to produce single-cell proteins through fermentation processes.
This project will develop new tools and knowledge on optimized, scalable, and sustainable fermentation-derived protein based on low-cost, food-grade carbon sourced from waste.
Development of sustainable production technology for the manufacturing of high-quality chicken mushroom mycelium as a future meat substitute.
This is a resource hub for anyone interested in plant-based meat, cultivated meat, and fermentation.
