Understanding cooling die scalability and protein texturization
Years active: 2023The project aims to design practical variations of extruder cooling dies and study the impacts of cooling gradient, die dimensions, and mass flow rates.
Plant-Based
Plant proteins: Structuring through processing
Years active: 2023Integrating high-moisture extrusion and post-structuring technologies for improved textures from plant proteins.
Neutron scattering during extrusion of meat analogs
Years active: 2023With neutron scattering, this project aims to understand how plant protein melts solidify into fiber-like meat analogs during extrusion processes.
Essentials
This is a resource hub for anyone interested in plant-based meat, cultivated meat, and fermentation.
Japanese language resources
Compelling Japanese-language research and reports focusing on alternative proteins from the Good Food Institute.
Korean language resources
Compelling Korean-language research and reports focusing on alternative proteins from the Good Food Institute.
Alumni of the Alt Protein Project: cultivating key skills beyond the classroom
Asia SheehabHow an engineer and a food scientist built practical skills through experiential learning opportunities.
Year in Review 2023
Learn about the people and partnerships growing the future of food from the ground up in our Year in Review.
Research Grant Program projects
Discover GFI research grant recipients breaking boundaries and spearheading global alternative protein innovation.
Consumer and sensory research to guide alternative fish R&D
Consumer and sensory research can help companies and academic researchers better understand seafood consumers' needs and desires. Understanding consumers' needs will allow alternative fish researchers to ask and prioritize the correct biological and technical questions. Appropriate and thoughtful prioritization can avoid unnecessarily diluting resources in the short term and ensure that the expanding product landscape in the long term is well-matched to customer expectations.
