Fermentation manufacturing capacity analysis
This analysis describes the existing fermentation-derived protein manufacturing landscape and strategies to effectively scale manufacturing capabilities to ensure long-term growth.
Industry
Manufacturing capacity for fermentation-derived alternative protein production
Join The Good Food Institute and Integration Consulting on July 25th to explore the global manufacturing capacity of the fermentation-derived protein sector.
Cultivated meat: Lab-grown meat without killing animals
GFI's Bruce Friedrich speaks with Allison Aubrey about the many benefits of cultivated meat.
The Business of Alt Protein: What’s in a label – standards of identity, label claims, and more
Join GFI and Greenberg Traurig, an international law firm with an extensive Food, Beverage & Agribusiness Practice, for a presentation on labeling, standards of identity, nomenclature, label claims and more. This talk will be applicable for companies across the plant-based, cultivated meat, and precision fermentation sectors as they bring their products to market in the United States.
So you want to start an alternative protein business
Laine ClarkAn inside look at the early challenges associated with founding an alternative protein startup and our resources designed to set startups up for success.
San Francisco Restaurant Bar Crenn Is Now Serving the First Dish of Cultivated Chicken in the U.S.
GFI's Sr. Vice President of Policy, Jessica Almy, discusses the regulatory and industry implications for USDA's grant of inspection of cultivated meat.
What Is Lab-Grown Meat, And Is It Safe To Eat?
Dr. Elliot Swartz shares his expertise on all things cultivated meat.
How meat grown from animal cells could help tackle climate change
GFI's Jessica Almy discusses landmark decision of the USDA's approval of cultivated meat and its climate benefits.
GOOD Meat and UPSIDE Foods approved to sell cultivated chicken following landmark USDA action
UPSIDE Foods and GOOD Meat received landmark grants of inspection from the USDA, allowing them to sell their cultivated chicken products in the U.S., marking a decisive moment in the history of food and agriculture.
‘No kill’ meat, grown from animal cells, is now approved for sale in the U.S.
GFI's Bruce Friedrich celebrates USDA's grant of inspection for UPSIDE Foods and Good Meat.
