The Good Food Institute

Seminar Series: The Science of Alt Protein Bridging functionality gaps through hybrid food design Dr. Nesli Sozer VTT Technical Research Centre of Finland June 25, 2026 +++++++++++++++++++++++++++...

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Seminar Series: The Science of Alt. Protein Nature and nurture—Cell lines and media Dr. Andrew Stout Tufts University Center for Cellular Agriculture May 28, 2026 +++++++++++++++++++++++++++++++++...

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Mergers and acquisitions can be an effective pathway for purpose-led companies to scale, realize their value, or transition their legacy. As M&A becomes increasingly relevant in the alternative pr

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GFI senior academic community coordinator Nathan Ahlgrim visits NC State University’s Alternative Protein Symposium to highlight how GFI’s Alt Protein Project is helping train the next generation o...

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Proposal Writing Workshop: Tips and tricks for securing alternative protein funding The Good Food Institute May 5, 2025 Public and philanthropic research funding is highly competitive, and alterna...

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Explore the latest insights on the cultivated meat sector in our State of the Industry webinar series—our annual deep dive into the evolving alternative protein landscape. This presentation unpack...

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Explore the latest insights on the plant-based sector in our State of the Industry webinar series—GFI’s annual deep dive into the evolving alternative protein landscape. This presentation highligh...

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Explore the latest insights on the fermentation sector in our State of the Industry webinar series—GFI’s annual deep dive into the evolving alternative protein landscape. This presentation unpacks...

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Seminar Series: The Science of Alt. Protein Transforming waste to fungal mycoprotein Dr. Ke Wang Department of Food Science, Cornell AgriTech, Cornell University May 1, 2026 ++++++++++++++++++++++...

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Description Dairy-free has gone mainstream—but does it taste mainstream? Join GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR's new Taste of the Industry 2026 rep...

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Building Your Alt Protein Career: Gastronomic science Guest speaker: Nabila Rodríguez Valerón, PhD April 14, 2026 ******************************* There are many paths to a career in alternative p...

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To accelerate consumer adoption of plant-based foods, clear, compelling communication is essential. Today, many consumers say they are unfamiliar with these products and lack strong reasons to choo...

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The United States Department of Energy’s (DOE) 17 National Laboratories (Labs) offer infrastructure and expertise directly relevant to the alternative protein sector. Alternative protein companies ...

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Seminar Series: The Science of Alt. Protein Bean breeding and genetics for sustainable protein production Dr. Valerio Hoyos-Villegas Michigan State University February 19, 2026 ++++++++++++++++++...

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Applications to join The Alt Protein Project (APP) will be open until March 27, 2026. Nathan Ahlgrim, Senior Academic Community Manager at The Good Food Institute, shares information about the APP,...

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GFI is proud to partner with Foundation for Food & Agriculture Research (FFAR) on their new Protein Innovation Program, which reflects our shared commitment to strengthening the sustainability of

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Health is one of the top benefits consumers associate with plant-based meat — but what “healthy” means varies widely by person. In this webinar, GFI’s Associate Director of Market Research, Jody Ki...

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Seminar Series: The Science of Alt. Protein Microbial astaxanthin production and extraction strategy Dr. Afroditi Chatzifragkou University of Reading January 8, 2026 ++++++++++++++++++++++++++++++...

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Building Your Alt Protein Career: Shaping the future of food as a plant protein scientist Guest speaker: Jordan Allen, MS December 18, 2025 ******************************* Join GFI’s Asia Sheehab...

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Sensory evaluation of alternative proteins: A best practices guide The Good Food Institute December 16th, 2025 ***************************************************************** Access the full re...

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