Re: horizontal approaches to food standards of identity modernization
GFI’s comment encourages FDA to clarify that new foods may be named by reference to the names of other foods. Learn why doing so supports FDA’s goal of promoting innovation.
Plant-Based
This researcher is bringing protein innovation one step closer to plant-based steak
Tara DiMaioDr. Mario Martinez, a GFI 2018-19 Competitive Research Grant Winner, is using microstructure engineering and chemistry to give plant proteins the fibrous qualities of muscle tissue.
Why 2020 will be the year of plant-based breakfast
Zak WestonPlant-based products are a growing global trend, evolving from niche proteins to major center-of-plate contenders — and now they're poised to take over breakfast.
Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
Plant-based meat is transforming the food industry from the inside
Matt BallFrom Tyson and JBS to Cargill and Perdue, major meat companies and food manufacturers are investing in better forms of meat production.
Improved Nature makes its retail debut in NYC
Olivia JeffersonImproved Nature is making its retail debut in the New York metropolitan area with plant-based products that are bringing something extra to our plates — a new manufacturing process that replicates whole muscle meat.
To the Office of Science and Technology Policy on the bioeconomy
GFI’s comment recommends ways OSTP can support alternative protein research. Learn how doing so can help create a successful alternative protein sector.
Ultrasound waves take plant-based meat to a new level
Tara DiMaioGFI research grant recipient Dr. Filiz Koksel is using ultrasound waves to understand—and help improve—the structural qualities of plant-based meats.
Making our case at the Global Food Forum
Matt BallAt The Wall Street Journal's Global Food Forum, GFI director of policy Jessica Almy made the case for consumer choice and against government censorship of plant-based food labels.
Nestlé’s plant-based bacon cheeseburger is monumental
Olivia JeffersonNestlé's new PB triple play is more than just a new plant-based burger option—it's a sign that the plant-based market is bigger than burgers.
