🚀 Dutch startup Revyve raised €24M to scale yeast proteins that can replace eggs in baked goods, sauces, and alt meat/dairy. Their ingredients offer clean-label functionality, price stability & lower environmental impact—addressing egg supply volatility worsened by avian flu.

Self-contained laboratory kits make cellular agriculture accessible across a broad spectrum of academic disciplines and resourcing. Join us to learn how they can be embedded into standard education pathways, allowing students to directly explore and apply alt protein science: https://bit.ly/3IEbIQe

🔬 The Gordon Research Conference: Foods of the Future, taking place in January 2026, is now accepting applications. Explore conference program and apply to secure your spot → bit.ly/3Seca94

🥩 Consumers want whole cuts. Can alt protein brands deliver? Our report shows encouraging signs of progress. Discover growth trends & category dynamics in U.S. retail, technology applications, recent category developments, consumer insights, and the competitive landscape 👉 https://bit.ly/3KevDpn

🧑‍🌾 🌾 Farmers today are navigating complex challenges. Alternative proteins could usher in new economic opportunities and stronger rural communities in the face of uncertainty. Later this month GFI will join students & educators at the National FFA Convention to discuss this future could look like.

A recent San Francisco pop-up called Green Americana served up a taste of the future: cultivated pork meatballs, bean-free coffee, CO₂-derived butter, and plant-based steak. The goal? Show diners that sustainable food can be delicious and exciting—not a compromise.

🌍 Food sits at the heart of today’s biggest global challenges—from security risks to climate. Alternative proteins are a powerful but underfunded solution. In our latest Substack, we break down the ABCDs of alt protein policy and why bold public investment is critical 👉 https://bit.ly/4mlDSNV

GFI India's new podcast features candid, educational, and future-focused conversations with change-makers who are shaping the alternative protein (aka smart protein) sector in India. Check out the latest ep: 📽️ Watch https://bit.ly/46msB9M 👂 Listen https://bit.ly/3VOX2AJ

At Reuters Transform Food & Agriculture USA, Caroline Bushnell will lead a timely conversation on how diversifying protein can strengthen supply chains, respond to shifting consumer expectations, and drive climate progress. 🔗 Register here: bit.ly/3HNKWEy + use code GFI200 for $200 off each pass!

Super cool news: The Bioeconomy Science Institute in New Zealand has secured $10.4MM in public funding to catalyze research on transforming forestry residues that are typically discarded into feed for high-value fermentation-derived proteins.

Because agricultural expansion is the main driver of ongoing tropical deforestation, changing how the world produces and consumes food is a large part of the solution to ending deforestation (in our world of growing population), of course along with measures to effectively protect remaining forests.

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

Our Alt Protein Project just welcomed 13 new student groups across 9 countries, expanding the network to 76 campuses! From cultivated meat research to for-credit courses on the future of food, these student leaders are driving innovation from the ground up. Get to know them: https://bit.ly/4p916JD

Fermentation is more than a production method, it’s a tool that can help transform our global food system. GFI's Adam Leman spoke to Protein Production Technology Int. about its potential to meet today’s challenges of climate change, protein security, and sustainability. Check it 👉 bit.ly/486qrO2

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...

Bay Area consumers are about to get their first taste of cultivated pork—made from a pig who is still roaming a farm in upstate NY. ‪@livpeluso.bsky.social‬ looks at a few of the companies working to meet demand for meat with less land & fewer resources 👉 https://sf.gazetteer.co/some-pig

👏 Great piece by @paulgilding.bsky.social! Diversifying our food supply with fermentation-enabled proteins is key to creating a food system that is resilient in the face of mounting pressures from climate change, land & water scarcity, and geopolitical instability.

Nourish Ingredients’ Tastilux® has received FEMA GRAS approval, opening the door to U.S. B2B sales. This animal-free fat, made through fermentation, helps plant-based proteins deliver the taste, aroma, and cooking experience of conventional meat.

By reducing reliance on conventional animal proteins, plant-based, cultivated, and fermentation-derived meat help combat two major threats to public health: antibiotic resistance and new pandemics. Check out our global health fact sheet for more: https://bit.ly/47aSdc1

Dutch startup @meatable.bsky.social acquires cell lines and IP for non-GM differentiation strategies from UncommonBio, which has since pivoted away from #cultivatedmeat and into medicine: agfundernews.com/meatable-acq...

🙌 We’re beyond thrilled to announce that globally renowned nature-climate expert and nonprofit leader Nigel Sizer will join GFI as CEO on August 26. More info here: https://bit.ly/41amWSM Please join us in welcoming him!

🔥 New from GFI: Our full consumer segmentation report reveals out what consumers are open to plant-based meat—and why. Surveying 3,000+ U.S. consumers, the study breaks down segment profiles, shopping habits, and motivations to help brands expand beyond early adopters. bit.ly/3HjKBcN

🍽️ A better food future starts with better ingredients. In our latest Substack, GFI’s Abby Sewell explores how innovations in alt protein ingredients are boosting flavor, texture & nutrition—while strengthening supply chains and food security. Check it out 👉 bit.ly/41J0jF3

🌱 Plantible Foods just opened its first commercial facility in Texas to produce Rubi protein—a complete, sustainable, & highly functional protein made from lemna (duckweed).

GFI’s Claire Bomkamp joined Grist’s @fridagarza.bsky.social on @kuow.org to discuss the first-ever launch of cultivated salmon at 3 U.S. restaurants and how this one step is part of longer-term journey toward a truly sustainable seafood supply chain. Listen now 🔈

🎉 We're welcoming 13 more Alt Protein Project student groups that will advance alternative protein awareness, community building, education, research, and innovation on their campuses and beyond 🚀 Explore the full roster in our groups directory 👉 bit.ly/3Unqi0M

🌾 New Future Foods study: ag sidestreams—by-products from harvesting + processing—could be low-cost inputs for cultivated meat, specifically cell media + scaffolding materials. A win for food waste reduction + a stronger bioeconomy!

With media costs as low as $0.07/L and a focus on partnerships with trusted food brands, Clever Carnivore is angling to scale their cultivated pork bratwurst—made with1 0% cultivated pork cells and plant-based ingredients—into an affordable, appealing option for mainstream consumers.

🌍 What are governments doing to support alt proteins? From $510M in new public investment to new bioeconomy hubs in India + China, momentum is building. Governments are leaning in—not just for sustainability, but for food security, job creation, and resilient supply chains. 👇 Highlights next

Public investment in biomanufacturing is transforming how we make food. In our latest Substack, GFI senior fellow Curt Chaffin spotlights the coalitions + catalytic funding shaping a sustainable, secure protein supply—one that feeds more people with fewer resources 👉 bit.ly/3IUc0Ct

🌭 Not all processed foods are created equal. New research from GFI + Physicians Association for Nutrition further confirms that many plant-based meats now offer better nutrition—often with more fiber + les saturated fat—than the processed products they aim to replace.

🇬🇧 The UK’s new food strategy puts alt proteins on the map as an economic growth driver—framing protein innovation as a solution to a £14B productivity gap in food + drink manufacturing, while supporting public health, sustainability, and resilience goals. 📖 More from @gfieurope.org 👉 bit.ly/473okKm

📣 Following a rigorous USDA review, Mission Barns' cultivated pork fat is cleared for sale in the U.S.—marking the first time in the world that foods produced with cultivated pork ingredients can be sold. 🛒 It’s also the first time cultivated meat will show up on U.S. supermarket shelves. 🧵⤵️

🔬 From cultivated meat scaffolds to Large Language Models (LLMs)—see how PhD researchers are advancing alternative protein R&D. Join @GoodFoodInst’s next Science of Alt Protein seminar to learn more. Register: zoom.us/webinar/regi...

🌾 Last week, GFI’s interim CEO Jessica Almy joined innovators and industry leaders at the grand opening of @geagroup.bsky.social's second Center of Excellence in Janesville, Wisconsin—a $20 million facility focused on advancing plant-based, microbial, and cultivated meat production. bit.ly/4m1xDik

💅 Our ecosystem map just got a makeover! We've added three new data types (courses, networks, and research centers) and improved the UX. This interactive map reveals over 580 researchers (and counting!) working across 24 disciplines to accelerate alt protein innovation. Explore: ecosystem.gfi.org

Our recent analysis shows Chinese public institutions/Universities have filed more patents in the #cultivatedmeat sector than the US and EU combined. S. Korea is also making a major push: Full story here: www.linkedin.com/pulse/global...

🐟 🤝 Fishway + Multus are teaming up to bring cultivated seafood to the mainstream. Fishway develops fish cell lines. Multus uses AI to design affordable, animal-free growth media. Together, they’re tackling two key hurdles: cost + scale. Learn more 👇

📢Breaking 📢Economic growth, public health, sustainability and resilience form the 4 pillars of the new UK food strategy, with plant-based, fermentation-made and cultivated foods set to play a growing role. Learn more: gfieurope.org/blog/uk-food...

✅ Alternative proteins deserve a spot on every climate agenda. At GFI, we’re making sure they’re included. From conference stages to policy rooms across the U.S.—see where we’ve been over the past six months and why it matters 👉 bit.ly/465ZIAn

🤝 Cultivated + plant-based: a quicker path to market BLUU Seafood is teaming up with ingredient giant Van Hees to develop hybrid seafood products—blending cultivated fish cells with plant-based ingredients. The goal? Better flavor, texture, and scalability 📈

🇬🇧 The UK just made a big bet on sustainable food tech. The gov’t’s new Digital & Tech Sector Plan includes £184M for engineering biology—supporting alt protein tools like precision fermentation + cellular ag. Details: bit.ly/4lsZ308

🐟🔬Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by @gfi.org, where cultivated seafood researchers and innovators converge to connect and conquer technical challenges. Learn more and register: airtable.com/appMgYRlJ6w8...

UK startup @hoxtonfarms partners with Mitsui to use a specialty polymer in their manufacturing process. Mitsui also made a strategic investment in the company. Great to see larger corporates buying into the potential of #cultivatedmeat. agfundernews.com/hoxton-farms...

🇺🇸 A new report from the NSCEB makes it clear: to stay competitive, the U.S. must lead in agricultural biotech—including sustainable proteins. Our policy specialist Margaret Badding gives her take on the report + recommendations for policymakers on our new Substack: bit.ly/4lAu8iJ

🔎 What’s driving U.S. consumers to try plant-based meat—and what’s holding them back? At Future Food-Tech, GFI’s Jody Kirchner, joined FoodNavigator-USA to break down our plant-based consumer segmentation research & the addressable market for plant-based meat. Watch the interview → bit.ly/4kUuxN4

🌎 Fermentation is reshaping the global protein landscape—and GFI’s 2024 State of the Industry: Fermentation webinar highlights just how far the field has come, and what’s still needed to scale its impact. ⤵️

It's always exciting to see our grantees translate their research into real-world applications 👏 Co-founded by former GFI grantee Dr. Birgit Dekkers, Rival Foods has raised $11.6MM to scale production of plant-based whole cuts of meat. Learn more: agfundernews.com/rival-foods-...

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 👇