The future of food is in focus. Join us for a special screening of Wild Hope: Mission Impossible, an eye-opening film exploring plant-based solutions and the innovations shaping our food system. The event will feature a post-screening discussion with experts leading the charge in sustainable food, including GFI’s Pepin Andrew Tuma.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th at 11:30 am ET.
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on March 25th at 10:30 pm ET.
Join GFI President Bruce Friedrich at the Canadian Alt Protein Symposium, a dynamic gathering of innovators working to reshape the global food system!
Join GFI's next Business of Alt Protein webinar covering an overview of current precision fermentation consumer research insights and nomenclature best practices.
Join us for an engaging session on alternative proteins and their potential to transform food systems. This session will explore the science, technology, and market opportunities behind plant-based, cultivated, and fermented proteins driving sustainability and innovation in the food industry.
The greatest time of the year is upon us: GFI research grant season! Funding for alternative protein research is up for grabs, and we’ll walk you through GFI’s RFP step-by-step.
GFI is heading to Los Angeles Climate Week! This event brings together climate organizations, policymakers, innovators, companies, and changemakers from LA and beyond on cutting-edge climate change solutions.
Join GFI's corporate engagement team for a webinar on April 8 providing an overview of GFI's new plant-based meat consumer segmentation that provides a framework to understand opportunities to grow plant-based meat consumption.
Join Lucas Eastham, lead scientist, fermentation, for a ConnectEd Brief on precision fermentation. Lucas will discuss how this technology is revolutionizing food production, from alternative proteins to functional ingredients.
Learn how tension, compression, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats.
Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system.
