📢 Our annual State of the Industry series—spanning the cultivated, fermentation, and plant-based protein sectors—is here! Funding constraints, regulatory roadblocks, and a handful of high-profile company mergers and closures drew headlines in 2025. But those only tell part of the story 🧵

How can fungi power the future of food? Join @gfi.org on May 1 with Dr. Ke Wang of @cornelluniversity.bsky.social to explore circular fungal biorefineries and the technical dynamics of submerged fermentation. Register: zoom.us/webinar/regi...

From fine-dining innovation to flavor fermentation, Dr. Nabila Rodríguez Valerón has taken a fascinating career path. Join us to hear about her unique journey and her advice for those entering the alt protein field. Register: zoom.us/webinar/regi...

🚨 Alt protein researchers & industry leaders. We need 5 minutes of your time! 🚨 Your input will help shape @gfi.org's technical resources used across the alt protein field. Please complete our anonymous survey to help us improve the accessibility & impact of our work. forms.gle/mFZnhzhJjLmK...

From fine-dining innovation to flavor fermentation, Dr. Nabila Rodríguez Valerón has taken a fascinating career path. Join us to hear about her journey and her advice for those entering the alt protein field. Register: zoom.us/webinar/regi...

From fine-dining innovation to flavor fermentation, Dr. Nabila Rodríguez Valerón has taken a fascinating career path. Join us to hear about her journey and her advice for those entering the alt protein field. Register: zoom.us/webinar/regi...

🔥 Applications for this global funding opportunity are due next week!

🚨 Alt protein researchers & industry leaders. We need 5 minutes of your time! 🚨 Your input will help shape @gfi.org's technical resources used across the alt protein field. Please complete our anonymous survey to help us improve the accessibility & impact of our work. forms.gle/mFZnhzhJjLmK...

In Toronto on March 28th? The Canadian Alternative Protein Symposium is a must-attend! $25 gets you a full-day conference and a copy of Bruce Friedrich’s new book, Meat. We're very proud of the Alt Protein Project students behind it! www.altproteins.ca

🔬 Join GFI's Science & Technology team! We're accepting applications for two #remote positions: Research Funding Landscape Fellow (part-time) and Senior Scientist, Plant-based. Check out these opportunities. ⤵️ gfi.org/careers/

If you use GFI’s technical analyses or reports in your work, we'd love to hear from you! 👇

Check out this deep dive into one of the key cost drivers for cultivated meat and how smarter amino acid sourcing could help bring prices down faster than expected. 👇

🚨 Alt protein researchers & industry leaders. We need 5 minutes of your time! 🚨 Your input will help shape @gfi.org's technical resources used across the alt protein field. Please complete our anonymous survey to help us improve the accessibility & impact of our work. 👉 forms.gle/mFZnhzhJjLmK...

💸 Looking for funding to advance plant-based or fermentation-enabled protein research? We hosted a webinar w/ the Foundation for Food & Agriculture Research (FFAR) on a new open global grant opportunity—Protein Innovation Program—for researchers working to diversify protein production. Details ⤵

🫘💻 Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality. Register: zoom.us/webinar/regi...

🚨 Interested in learning more about this new funding opportunity for researchers working in plant-based and fermentation-enabled proteins? Join the informational webinar on Wednesday, February 11th, for details! Registration information below. 👇

Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality. Register: zoom.us/webinar/regi...

Join @gfi.org for our next science seminar with Dr. Valerio Hoyos-Villegas (Michigan State University) and Dr. Karen Cichy (USDA-ARS) to learn how their work in dry bean breeding and genetics is improving agronomic performance and nutritional quality. Register: zoom.us/webinar/regi...

🔥 @gfi.org is very proud to partner with Foundation for Food & Agriculture Research on a new grant opportunity open to researchers around the world working on plant-based and fermentation-enabled proteins! Interested in learning more? Full program details here: foundationfar.org/grants-fundi...

Have you explored @gfi.org's literature library? Our scientists have compiled a comprehensive library of papers, reports, and theses on plant-based, cultivated, and fermentation-derived proteins. Dig in! 📚👇 gfi.org/resource/alt...

This challenge is out of this world! 🚀 Calling all food innovators--check out how NASA's Mars to Table Challenge bridges space exploration with Earth’s most demanding food needs. 👇 deepspacefood.org/marstotable

🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by @gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬 Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...

How can agricultural by-products be transformed into high-value ingredients? Join Dr. Chatzifragkou on January 8 to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies. Register: zoom.us/webinar/regi...

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

How can agricultural by-products be turned into high-value ingredients? Join Dr. Chatzifragkou on January 8th to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies. Register: zoom.us/webinar/regi...

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

How can agricultural by-products be turned into high-value ingredients? Join Dr. Chatzifragkou on January 8th to explore how rapeseed meal can be used to produce natural astaxanthin via yeast fermentation—covering process optimization and extraction strategies. Register: zoom.us/webinar/regi...

Join @gfi.org's next webinar with Jordan Allen, Senior Chemist at Ingredion. Jordan will share how her unique journey has shaped her career in plant proteins. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food. Register: zoom.us/webinar/regi...

Join GFI’s next Building Your Alt Protein Career webinar with Jordan Allen, Sr Chemist at Ingredion. Jordan will share how her unique journey has shaped her career. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food. Register: zoom.us/webinar/regi...

How can we reprogram fungi to produce better recombinant proteins? Join @gfi.org and Dr. André Damasio on December 11th to explore glycoengineering strategies using Aspergillus nidulans—from glycoproteome mapping to CRISPR-based pathway rewiring. 👉 Register here: zoom.us/webinar/regi...

🔥 New @gfi.org report dropping December 9th! 🔥 Join us for a webinar exploring findings from a first-of-its-kind analysis that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry. Register: zoom.us/webinar/regi...

🔥 New @gfi.org report dropping December 9th! 🔥 Join us for a webinar exploring findings from a first-of-its-kind analysis that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry. Register: zoom.us/webinar/regi...

Join @gfi.org on Dec 5th to discover how FoodPlant, Singapore’s first shared pilot-scale food facility, and the Singapore Institute of Technology are preparing students to apply and scale emerging food processing technologies most relevant to commercialization. Register: zoom.us/webinar/regi...

Join GFI’s next Building Your Alt Protein Career webinar with Jordan Allen, Sr Chemist at Ingredion. Jordan will share how her unique journey has shaped her career. Don’t miss her insights on bridging research, industry & inclusive leadership in the future of food. Register: zoom.us/webinar/regi...

🤔 How can sensory science speed alternative protein innovation? 🤔 Join our Dec 16 webinar for insights from GFI’s new white paper, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Register: zoom.us/webinar/regi...

How can we reprogram fungi to produce better recombinant proteins? Join Dr. André Damasio on December 11th to explore glycoengineering strategies using Aspergillus nidulans—from glycoproteome mapping to CRISPR-based pathway rewiring. 👉 Register here: zoom.us/webinar/regi...

🔥 New @gfi.org report dropping Dec 9th! 🔥 Join us for a webinar exploring findings from a first-of-its-kind analysis that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry. Register: zoom.us/webinar/regi...

Join @gfi.org on Dec 5th to discover how FoodPlant, Singapore’s first shared pilot-scale food facility, and the Singapore Institute of Technology are preparing students to apply and scale emerging food processing technologies most relevant to commercialization. Register: zoom.us/webinar/regi...

Join @gfi.org and Dr. Da Chen of Purdue University for an in-depth look at how plant-protein gels can be engineered to deliver targeted texture, mouthfeel, and nutritional performance. Save your spot and join us on November 13th: zoom.us/webinar/regi...

Appropriate cell lines for cultivated seafood remain limited. GFI and GFI APAC surveyed researchers to identify key challenges & solutions—and we’ve published a new guide with practical steps for developing continuous fish and crustacean cell lines. Download your copy. 🐟🦐👇 gfi.org/resource/dev...

Join @gfi.org on Dec 5th to discover how FoodPlant, Singapore’s first shared pilot-scale food facility, and the Singapore Institute of Technology are preparing students to apply and scale emerging food processing technologies most relevant to commercialization. Register: zoom.us/webinar/regi...

🚨 Optimizing cultivated meat techno-economics: Cell growth modeling review & recommendations 🚨 This NEW study by @gfi.org and Bert Frohlich lays the groundwork for more robust & realistic models of cell growth at scale. Read the report: bit.ly/47rnsOy

Join us tomorrow for an in-depth look at cell growth modeling for cultivated meat production! If the timing doesn't work, sign up anyway, and you'll get a copy of the recording, report, and slide deck delivered straight to your inbox. 📥

📈Join @gfi.org on Nov 4 for a webinar overview of our new report on cell growth modeling! 📈 If you're interested in computational modeling or working in a lab & want to know how to design experiments to be more commercially-relevant and impactful, please attend! Register: zoom.us/webinar/regi...

🌾 From crop rotations to resilient food systems: @gfi.org and Pulse Canada present The Pulse Chain, a live webinar series with real pulse growers sharing how farming and protein innovation connect. Join us Oct 29th: zoom.us/webinar/regi...

Join @gfi.org and Dr. Da Chen of Purdue University for an in-depth look at how plant-protein gels can be engineered to deliver targeted texture, mouthfeel, and nutritional performance. Save your spot and join us on November 13th: zoom.us/webinar/regi...

📈Join @gfi.org on Nov 4 for a webinar overview of our new report on cell growth modeling! 📈 If you're interested in computational modeling or working in a lab & want to know how to design experiments to be more commercially-relevant and impactful, please attend! Register: zoom.us/webinar/regi...

Join us October 16th for a presentation from @gfi.org grantee Dr. Simsek, who will share her work on enzymatic treatment of hemp by-products to create highly functional ingredients for plant-based meat that include dietary fiber and provide good nutritional value. Register: zoom.us/webinar/regi...

📈Join us for a webinar overview on Nov 4 of our new report on cell growth modeling for #cultivatedmeat📈 If you're interested in computational modeling or working in a lab & want to know how to design experiments to be more commercially-relevant and impactful, please attend! Registration below.

Join us October 16th for a presentation from @gfi.org grantee Dr. Simsek, who will share her work on enzymatic treatment of hemp by-products to create highly functional ingredients for plant-based meat that include dietary fiber and provide good nutritional value. Register: zoom.us/webinar/regi...