Amid funding headwinds and misinformation campaigns, GFI CEO Nigel Sizer sees opportunity: there is growing recognition from leaders that protein diversification is essential to tackling our biggest global challenges. He share's his vision for a resilient food future in a new interview ⬇️

This new map from Faunalytics shows how antimicrobial resistance spreads through a complex web that connects farmed animals, their manure, soil, water, crops, and humans. One way to help break the cycle? Diversifying the protein supply with meat, eggs, and dairy produced without animals.

The latest season of “How We Survive,” a podcast about the business of climate solutions, is all about food and agriculture—including the biggest contributor to ag emissions: meat. 👇 Check it out👇

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...

Big food system changes start small—one breakthrough, one passionate changemaker, one bold idea that sparks a ripple of impact. 🌊 These ripples grow into waves of change, transforming how we feed a growing world. Our new video series, The Ripple Effect, spotlights the people driving that change.

📈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...

French #cultivatedmeat startup Gourmey merges with another French startup Vital Meat Between them, the companies have 9 active regulatory filings across cultivated chicken/duck products www.foodnavigator.com/Article/2025...

🌍 Big news on #WorldFoodDay! GFI has partnered with Tufts University Center for Cellular Agriculture to make cultivated meat cell lines and serum-free media publicly available for researchers worldwide. A leap forward for open science + alt protein innovation 🚀 Details: bit.ly/47qrHuK

From faba beans to precision-fermented egg whites to cultivated fat, progress at the input level doesn’t just improve products—it helps stabilize supply chains and build a more secure food system. Explore the rapidly evolving world of alternative protein ingredients 👉 https://bit.ly/41J0jF3

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 GFI’s Policy & Government Relations team as the Spring 2026 Legal Fellow! 📍 Hybrid, part-time in DC. 💲 $30/hr, 12 hrs/week for 10 weeks. Great fit for law students & recent grads interested in alt protein policy. Apply by Oct 28 👉 https://gfi.org/job/?gh_jid=8188221002

⏰ Today is #DAFDay! Every donor-advised fund gift to GFI is matched 1:1 up to $30k. Your support helps elevate alternative proteins as a key climate solution at events like DC Climate Week, the Midwest Summit, and California’s first hearing on alt proteins. Give today: app.dafday.com

Are you excited about nonprofit compliance and risk mitigation in support of a mission that is changing the future of food? GFI is looking for an experienced legal leader to join us as General Counsel. 📍 Remote - U.S. 💲 $191,411.74-$200,982.34 Apply: https://bit.ly/4904pwS

Check out @rhettayersbutler.bsky.social's fantastic, in-depth interview with GFI's new CEO, Nigel Sizer, and learn why Nigel sees his new role in the alternative protein space as “a chance to work at the root-cause level of the exact challenges I’ve spent my life tackling.”

🧡 On Oct 9, join us for #DAFDay. Donor-Advised Fund gifts to GFI will be matched dollar for dollar up to $30k. Together, we can make alternative proteins more delicious, nutritious, and accessible while shaping a sustainable food system. Give now: app.dafday.com

The cultivated meat sector has long existed at the crossroads of promise and patience. In our latest Substack, we break down how the field is advancing, what challenges remain, and why open-access research + public funding will be key.

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

Join GFI’s Policy & Government Relations team as the Spring 2026 Legal Fellow! 📍 Hybrid, part-time in DC. 💲 $30/hr, 12 hrs/week for 10 weeks. Great fit for law students & recent grads interested in alt protein policy. Apply by Oct 28 👉 https://gfi.org/job/?gh_jid=8188221002

🏃💨 Europe’s alternative protein research is accelerating! Dig into @gfieurope.org's blog for closer look at the key findings: bit.ly/3IgGcb2 Download the full reports: bit.ly/3IIpLEn Highlights below 🧵👇

🚀 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.