📄 New from @wbcsd.bsky.social: A roadmap to more protein-diverse food systems. Protein diversification—a shift toward a broader mix of proteins like plant-based, cultivated, and fermentation-derived meat—is a practical lever for boosting climate resilience, food security, and public health. 🧵

🍽️ Almost 25% of consumers say the first time they tried plant-based meat was in foodservice. Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...

It’s pretty clear that AI is making things difficult on both the hiring side and the job search side. Highly recommend this great piece from @annielowrey.bsky.social at @theatlantic.com summing up AI's impact. www.theatlantic.com/ideas/archiv...

The way we produce protein is draining our resources, fueling health risks, and leaving us vulnerable. Here are 5 quick reasons why *protein diversification* isn’t a just a nice-to-have, but rather something we urgently need. 🧵

Food biomanufacturing, including alt proteins, offers advantages that align directly w/nat. security. Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar: shorturl.at/tvjBl

This is Dawn. Dawn is a pig living on an upstate NY farm. Meanwhile, people are trying meatballs made from her cells. This is what cultivated ingredients can offer, and it's an exciting—and tasty—new world. sf.gazetteer.co/some-pig

What will beef production look like in 50 years? Well, alongside efforts to raise cattle more sustainably, there are serious *alternative protein* solutions on the table today—products that will get better and better on taste and affordability over the next decade. news.mongabay.com/2025/08/will...

Have you ever had a mycoprotein steak or chicken nugget made out of fungi? From companies like Quorn & Meati, these products are made via biomass fermentation. @gfi.org just released a report showing these products are starting to close the cost gap with conventional meat. gfi.org/resource/tec...

🚨 New report drop! Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out. Here are the top takeaways from our latest analysis 👇

At the Good Food Institute (@gfi.org), we’re looking for our next CEO! Build a new future of food while leading an impactful, engaged team that cares deeply about conserving land and water, reducing emissions, protecting public health, and more. Share and apply by May 28: gfi.org/careers/.

As GFI's @emmaiggie.bsky.social explains, Avian flu outbreaks like the one we're experiencing now are not a fluke — they're a recurring problem that is unlikely to stop until we diversify our protein supply with new, animal-free methods of production. Learn more: www.fooddive.com/news/eggs-bi...

🧺 Let’s stop pulling all our eggs from one basket 🧺 Egg price volatility isn’t a fluke—it’s a pattern. As outbreaks continue to disrupt supply chains, food companies face a clear question: How will you future-proof your operations? www.fooddive.com/news/eggs-bi...

Making alternative proteins taste better is a huge opportunity in the protein space. Check out this excellent coverage of NECTAR's initiative to test alternative protein products on taste and texture in The Guardian. www.theguardian.com/environment/...

Let consumers choose. apnews.com/article/nebr...

Curious about how policy career pathways can help support alt proteins into the future? Check out @goodfoodinst.bsky.social’s webinar next week. zoom.us/webinar/regi...

Nebraska should not ban cultivated meat. Whether or not to buy cultivated products that have been greenlit by the FDA should 100% be up to consumers to decide. nebraskapublicmedia.org/en/news/news...

Remote job alert! Our incredible market insights team at @goodfoodinst.bsky.social is hiring for a *Senior Category Analyst*. Provide research, insights, and narratives to motivate and educate the food industry to prioritize alternative proteins. Job listing: gfi.org/job/?gh_jid=...

My colleague Pat McAuley of @goodfoodinst.bsky.social hit the nail on the head: The next wave of AP innovation/reformulation has to align w/ meeting consumer needs. Health drives consumer interest. Taste & price can be real barriers to folks. 👉 thegoodfoodinstitute.substack.com/p/how-to-bui...

How can alternative protein companies diversify their funding sources in the current investment landscape? Great take from my colleague Daniel Gertner at @goodfoodinst.bsky.social 📖 thegoodfoodinstitute.substack.com/p/how-to-bui...

While some plant-based meat products may be considered ultra-processed foods, they are not necessarily unhealthy — especially compared to their animal-based counterparts. Learn more in this great piece by @carabuckley.bsky.social: nyti.ms/4avHicE

Several European retailers have plant-based sales targets. Is that on the horizon for U.S. retailers? trellis.net/article/lidl...

Honored to be quoted in this nuanced, well-researched article by @carabuckley.bsky.social in the climate section of @nytimes.com. www.nytimes.com/2025/01/16/c...

Almost half of Americans say beginning a new diet is part of their New Year's resolutions. Here's how that breaks down: 40% say they are going to attempt to eat fewer calories. 26% say they plan to go low-carb. 7% say they plan to go plant-based. www.pcrm.org/news/news-re...

Hot off the press, this piece is a great rundown of different tactics plant-based meat players can use to return to growth—all with the end goals to “reshape our food system, reduce climate impacts and lower health care costs by persuading people to eat less meat.” www.newhope.com/food-and-bev...

Four food trends for alt protein leaders to watch in 2025: 1) Functional protein: Plant-based positioned protein powder sales are up 11% in the last year, according to SPINS.

“Sometimes the best innovations are ones the consumer takes for granted & doesn’t even know are there.” Great insights on sustainability and B2B vs. B2C in this interview between @goodfoodinst.bsky.social’s Daniel Gertner & Monitor Deloitte’s Mathias Cousin. @deloitteinsights.bsky.social

Tasty, tasty, tasty. The #1 reason consumers don't buy more plant-based meat is it's not tasty enough. Over the years, new products have launched with that very goal. So where are PB meat products today on closing the taste gap w/ conventional meat? thegoodfoodinstitute.substack.com/p/minding-th...

3 key insights from a new report from @goodfoodinst.bsky.social: A comprehensive life cycle assessment of plant-based meat and conventional meat. gfi.org/resource/pla... 🧵

I started an initial list of folks who track the development of the alternative protein industry or how it relates to environment, public health, or sociopolitical landscape. Share or request to be added! go.bsky.app/HiCyjqW

You’ve seen lots of headlines about plant-based meat’s challenges in grocery stores of late, and @goodfoodinst.bsky.social recently published insights on U.S. household shopper insights for plant-based meat to dig into the current status. gfi.org/resource/us-...