GFIdeas February networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Plant-Based
Building infrastructure for alt meat and dairy
A uniquely insightful webinar dedicated to helping governments succeed in the alternative meat and dairy industry. By the end of the event, you will be equipped with a practical guide on how to get from an initial high-level vision to practical implementation.
GFI funds “gold standard” alternative seafood development
Claire Bomkamp, Ph.D.GFI has awarded a grant to researchers working to characterize the properties of high-quality seafood in order to accelerate the production of premium alternative seafood products.
February GFIdeas networking mixer
Join us at the GFIdeas February mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Former MoveOn head, coalition builder, and expert strategist Ilya Sheyman joins GFI as president
Ilya Sheyman will join GFI as President on February 22, to lead all aspects of GFI-U.S.’s programmatic and administrative operations.
GFI, Codex, and building global unity around alternative proteins
Lauren StoneCodex standards will be key to ensure harmony and fairness for international alternative protein guidelines.
Community directory
The GFIdeas community directory offers entrepreneurs, scientists, investors, students, and experts a way to connect through monthly seminars, a Slack group, and access to contact information.
Melt-spinning marbled meat
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Self-aggregating proteins
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
Demand for plant-based meat is growing. We must ensure our supply chain can keep up.
Blake Byrne Ryan Dowdy, Ph.D.How do we strengthen ingredient and manufacturing capacity for plant-based meat in order to meet demand? GFI’s new report explores the future of this sector.
