All sizzle, no steak: how Singapore became the centre of the plant-based meat industry
GFI APAC's Mirte Gosker on why Singapore is the leading alternative protein hub in Asia - and arguably the world.
Plant-Based
The Science of Alt Protein: Modification and application of mung bean & yellow pea in plant-based foods
What are the applications of mung bean and yellow pea in plant-based foods? Join us for our next Science of Alt Protein seminar where Miek Schlangen, M.Sc., of Wageningen University, will review the extraction of mung bean and yellow pea into protein-rich fractions using dry fractionation.
Mentor program
Laine ClarkOur GFI Mentor Program enables entrepreneurs and startups to have 1:1 mentoring sessions with subject matter experts across the alternative protein ecosystem.
FoodNavigator webinar: Discover 3 Versatile Ways to Create Plant-Based Offerings with Superior Meat-Like Texture and Functionality
Consumers are seeking plant-based meat applications that have the health benefits of plant proteins, with the texture and functionality of traditional meat applications. Find out more about emerging market trends, data-driven consumer insights, and innovative solutions for creating plant-based offerings that will delight consumers.
FoodNavigator USA: Futureproofing the Food System Digital Summit
The western diet – and the food system that underpins it – is becoming increasingly unsustainable, for the health of humans and the planet. So how do we futureproof the food system to deliver healthier, more sustainable products that nourish our bodies without destroying the environment?
Growing the Good Food Future: A global road trip
At this event, members of GFI’s global team share how we’re accelerating a more sustainable and just future of food around the world.
Hybrid products to optimize nutrition, taste, cost, and sustainability
Hybrid products are a promising means to introduce cost-competitive versions of cultivated meat to the market while improving the taste of plant proteins. Promoting the health benefits of hybrids may facilitate consumer acceptance, but more research is needed to identify the optimal ratios between plant-based and cultivated ingredients to increase nutrition without compromising flavor.
10th Anniversary Food and Beverage Exchange
Participants of the Food and Beverage Exchange will benefit from a singular opportunity to benchmark and brainstorm ideas across subject matters while effectively navigating the ever-evolving risks and challenges disrupting the industry.
‘Fishless fish’: the next big trend in the seafood industry
GFI's Marika Azoff is featured in a piece about the great potential of alternative seafood products.
Liz Specht is shaping the next generation of meat alternatives
GFI's Liz Specht featured on Vox’s inaugural “Future Perfect 50” list!
