The Good Food Institute India

The future of food is being shaped at the intersection of industry and academia, and at GFI India, we are thrilled to be championing these collaborations. 🎯 💡 Earlier this month, we co-hosted a roundtable on India’s smart protein supply chain, convening sectoral experts to discuss how interdisciplinary partnerships can contribute towards the growth of the alternative protein sector. The conversation was successful in highlighting India’s unique potential across the smart protein value chain and exploring how R&D collaborations, funding, and tech transfer can drive progress. 👉🏽 Read more about the roundtable conversations here: https://lnkd.in/d5m6WtCV Along the same lines, The Good Food Institute's upcoming Alt Protein Pipelines webinar with the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL), which connects industry and academia, will explore exciting opportunities to further alternative protein education and training. 📅 Feb 6, 11:30 p.m. IST  👉🏽 Register here: https://lnkd.in/dvF_NcfG #academia #industry #smartprotein

🔍 Could you guess the city with the most food service establishments currently serving plant-based meat? Or the most popular menu items for plant-based meat served at restaurants? 🌱💡GFI India’s latest report, 𝗧𝗵𝗲 𝗡𝗲𝘅𝘁 𝗖𝗼𝘂𝗿𝘀𝗲: 𝗥𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗶𝗻𝗴 𝗣𝗿𝗼𝘁𝗲𝗶𝗻, answers these questions along with key insights for plant-based meat manufacturers to build lasting partnerships within the food service industry. 👉🏽 Access the report here: https://lnkd.in/d_uQCaS4 Rajyalakshmi G Divya Saravana #TheNextCourse #ReimaginingProtein #Futureoffood

💡 After a year of milestones in the global alternative protein sector, GFI experts from around the globe—spanning Asia-Pacific, Brazil, Europe, India, Israel, and the U.S.—share their unique insights and predictions for 2025: https://lnkd.in/d9e3Jj9K 👀 “With India’s strong manufacturing landscape, scientific talent pipeline, and agricultural heritage, we are in a strong position to make tremendous strides this year for smart proteins (as we like to call them in India),” says Sneha Singh on the exciting future of smart protein in India. Pauline Grimmer Adam Leman Ph.D. Kimiko Hong-Mitsui Daniel Gertner Gus Guadagnini Madeline Cohen Ryan Huling Amy Huang Aviv Oren Patrick McAuley Abby Sewell The Good Food Institute The Good Food Institute APAC The Good Food Institute Europe The Good Food Institute Israel The Good Food Institute Brasil The Good Food Institute Japan

🚀🥩 One giant leap for cultivated meat with some meaty updates around the world! Singapore has approved the Food Safety and Security Bill (FSSB) where cultivated meat has now been classified as ‘𝗱𝗲𝗳𝗶𝗻𝗲𝗱 𝗳𝗼𝗼𝗱’. This is to ensure that novel foods like cell-based meat, among others, go through stringent safety checks, pre-market approvals, and proper labelling before entering the market. https://lnkd.in/dgpagpVX 📰 The first-ever submission for cultivated fat has also been made to EU regulators by Dutch company Mosa Meat. This milestone makes it the only second regulatory submission from the cultivated meat sector to the EU Commission and the European Food Safety Authority (EFSA) after French startup GOURMEY. Mosa Meat has also backed the establishment of ‘Cultivate at Scale'—one of two independent scale-up facilities for cultivated meat and precision fermentation—through a public-private partnership with the Cellular Agriculture Netherlands, contract research organisation Nizo Food Research, the Dutch National Growth Fund, and the Dutch agrifood ministry. https://lnkd.in/eT9jH3TJ Globally, an increasing number of cultivated meat companies are on track to get regulatory approvals after complying with robust safety assessments by regulators, and Indian biotech companies are not far behind. Biokraft Foods and ClearMeat® have both hosted tasting events for cultivated chicken, receiving favourable reviews. With India’s #BioE3 policy launch last year, we look forward to positive regulatory developments for cultivated meat. Stay tuned for more updates. Astha Gaur Chandana Tekkatte Siddharth Manvati (Ph.D.) Parul Soni Kamalnayan Tibrewal #CultivatedMeat #Tastings #NovelFoods #Futureoffood

🌱 A growing plant-based #smartprotein sector needs specialised and skilled talent to continually innovate and develop delicious alternatives to meat, dairy, eggs, and seafood. India’s plant-based industry leaders, companies, academicians, and researchers gathered to discuss current challenges and outline actionable steps to propel the sector forward. 🚀 FICSI - Food SSC TDU 💡 Read our latest blog by Radhika Ramesh and Padma Ishwarya, S., Ph.D. for the top takeaways and highlights from the discussion: https://lnkd.in/dwq7mSCw #WorkforceDevelopment #Upskilling #Futureoffood

📸 ✨ Good food, better visuals! The visual portrayal of #smartproteins shapes public perception of this emerging alternative to conventional meat and dairy.   💡 To enhance external communication, our friends at The Good Food Institute APAC have revamped their public media database of alternative proteins in Asia across plant-based, fermentation-derived, and cultivated proteins. This valuable resource will aid journalists, startups, and nonprofits in representing alternative proteins through compelling visuals. Access the database here: https://lnkd.in/gSxQfFNk 👉🏽 If you’re interested in contributing to this database, get in touch with us here: https://lnkd.in/gPg62s8i  #MediaRepository #Futureoffood

Imagine enjoying the 𝐬𝐚𝐦𝐞 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐟𝐨𝐮𝐧𝐝 𝐢𝐧 𝐜𝐨𝐰’𝐬 𝐦𝐢𝐥𝐤 𝐨𝐫 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐞𝐠𝐠𝐬—produced without using animals. Precision fermentation makes this possible by creating 𝐚𝐧𝐢𝐦𝐚𝐥-𝐟𝐫𝐞𝐞 products that are not only sustainable but also 𝐟𝐫𝐞𝐞 𝐟𝐫𝐨𝐦 𝐡𝐨𝐫𝐦𝐨𝐧𝐞𝐬 𝐚𝐧𝐝 𝐚𝐧𝐭𝐢𝐛𝐢𝐨𝐭𝐢𝐜𝐬. 💡 The Good Food Institute Europe latest research with Accenture uncovers the power of clear, simple communication in building understanding and trust around the emerging technology of precision fermentation. Drawing on consumer insights from France, Germany, Spain, the UK, and the U.S., this guide compiles effective language strategies that appeal to a wide spectrum of consumers. https://lnkd.in/efMBnzNe Acknowledging similar challenges in communicating about precision fermentation to a wide array of audiences, APAC stakeholders also published an open-access nomenclature guide last year. Access it here: https://lnkd.in/gKE48fEa 

💼 As Indians anticipate the 𝟮𝟬𝟮𝟱 𝗨𝗻𝗶𝗼𝗻 𝗕𝘂𝗱𝗴𝗲𝘁 on February 1, GFI India’s Sneha Singh shares her recommendations across policy initiatives and funding areas to advance #smartprotein, achieve our climate goals, and sustainably feed our population. 👉🏽 https://lnkd.in/dfXFPaPr Sustainability Karma #Budget2025 #ViksitBharat #Futureoffood

If you’re a startup working to advance #smartprotein in India and contribute to India’s transition towards a net zero future, here’s your golden chance to make an impact. 👇🏾 More details in the post below. Avaana Capital Startup India Department for Promotion of Industry and Internal Trade NITI Aayog Atal Innovation Mission Official #StartupIndia #GrandChallenge #Foodsystems #Futureoffood

What if the answer to a healthier you—and a healthier planet—lies on your plate? 🌱 🔍 A landmark study by Harvard T.H. Chan School of Public Health, conducted using 30+ years of data from 200,000+ individuals, shows a clear connection: diets richer in plant-based proteins are linked to significantly lower risks of cardiovascular diseases and coronary heart disease. 💡 Another large-scale study across the U.S., UK, and Italy found that our gut microbiome—home to trillions of bacteria—also responds profoundly to what we eat. Vegans and vegetarians exhibited gut bacterial profiles associated with better cardiometabolic health, while omnivores, particularly those consuming red meat, had higher levels of bacteria linked to inflammatory bowel disease and colon cancer risks. 👀 Stay tuned for our upcoming joint educational resource on smart protein nutrition and consumer insights in India. #Veganuary #nutrition #smartprotein