Videos from 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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A nossa alimentação precisa de boas soluções e elas já estão sendo construídas agora. No livro: Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food―and Our Future, B...

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💧 Securing enough and clean water for the future involves rethinking protein. In Europe, most of the protein in our diets comes from animals. As the population grows, so does demand for meat, bu..

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Após três anos de uma parceria muito significativa, GFI Brasil e Fundo JBS pela Amazônia encerraram as atividades do projeto InovAmazônia: Ingredientes para o Mercado de Alimentos Vegetais. Nesse p...

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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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En España, las proteínas alternativas representan una gran oportunidad para reducir drásticamente el impacto medioambiental del sistema alimentario y los riesgos de salud, reforzar la seguridad ali...

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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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