The Business of Alt Protein: Precision fermentation market trends, applications, and opportunities
Join GFI's next Business of Alt Protein webinar covering the state of the precision fermentation industry.
Fermentation
The Business of Alt Protein: How to advance plant-forward initiatives in government
Join our upcoming Business of Alt Protein webinar exploring how individuals can advance plant-forward initiatives in government.
Methodology for analyzing investments in alternative protein companies
Curious about how we categorize investments across plant-based, cultivated, and fermentation sectors? Explore our methodology for analyzing alternative protein funding, including company inclusion criteria, funding categorization, and data sources to provide a comprehensive view of investment patterns.
The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteins
Explore how protein functionality can be tailored for specific applications.
Foodservice: Gateway to Changing Consumer Habits
Join Marika Azoff, GFI's Corporate Engagement Lead, at the Vegconomist Webtalk: Foodservice - Gateway to Changing Consumer Habits.
The Alt Protein Project
Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future of food.
Low-cost protein purification
Years active: 2024A biotech solution is designed and evaluated to eliminate the need for expensive equipment and large amounts of energy in protein purification.
Seeking New Foods, Scientists Look To Bacteria, Algae, and More
Adam Leman spoke to MIT-affiliated magazine Undark on alternative proteins made from fermentation that are currently on the market.
U.S. consumer snapshot of alternative proteins
Explore key insights into consumer needs, perceptions, and demand for alternative proteins, highlighting trends and shifting preferences in the U.S. market.
The Business of Alt Protein: Why is food underserved as a climate problem?
Join our upcoming webinar, featuring a presentation by Henrik Bennetsen, a serial entrepreneur and co-founder of FoodxClimate, on why food is underserved as a climate problem.
