How to turn plants into plant-based meat
Sophie TroykaWhat does it take to create the gristly texture of shredded beef brisket or tender mouthfeel of chicken strips starting with raw plants?
Plant-Based
The Good Food Institute: Doing a world of good
GFIers Allison Berke, Liz Specht, and Elliot Swartz discuss the development of plant-based and cell-based meat products.
Plant-based first tastes at Expo West
Mary AllenTeam GFI took to the trade show floor to sample the latest breakthroughs for plant-based meat, eggs, and dairy.
MorningStar Farms will be 100% plant-based by 2021
Mary AllenThe transition will effectively take 300 million egg whites out of the equation annually.
From almond milk to veggie burgers, does anyone really have trouble knowing what these products are?
GFI’s Director of Policy Jessica Almy teams up with R Street Fellow Shoshana Weissmann to lay out the case against protectionist and unconstitutional governmental censorship of product labels.
What’s missing from the biggest menus?
Mary AllenSome of the top 100 restaurant chains have majorly upped their plant-based burger game. (Yay!) Here are the plant-based dishes they should explore next.
Tyson announces animal-free products coming in 2019
Mary AllenTyson's distribution, infrastructure, and branding will help take the animal-free meat market to the next level.
You call that meat? Not so fast, cattle ranchers say
New York Times gives an overview of label censorship laws, highlighting that the industry groups urging legislators to introduce such laws are threatened by alternative proteins.
GFI awards $3M in funding to 14 scientists for plant-based and cell-based meat research
Erin Rees Clayton, Ph.D.GFI's Inaugural Competitive Research Grant Program will fund open-access research worldwide.
Re: use of the names of dairy foods in the labeling of plant-based products
GFI’s comment discusses the role labels serve on plant-based dairy products. Learn why FDA should not restrict plant-based dairy’s clear labels.
