From GFI
The Good Food Institute
Developing the roadmap for a sustainable, secure, and just global protein supply.
Taking a page from the electric vehicle playbook
A new report released by Boston Consulting Group (BCG) , GFI, and Synthesis Capital found that increasing the share of alternative proteins to half the global protein market would have the equivalent environmental impact of taking half of gas-fueled cars off the road. To realize its full potential, the alternative protein industry should take inspiration from the electric vehicle (EV) sector, whose success has come in large part from addressing the hurdles to consumer adoption that limited potential expansion early on. GFI’s business analyst Daniel Gertner digs into how and why alternative proteins should take a page out of the electric vehicle industry's playbook in his latest piece on our Substack.
Governments around the world remain invested in alternative proteins
Just five years ago, public funding for alternative protein R&D was close to zero. Fast forward to 2023 and governments around the world are investing in alternative proteins as a tool to help achieve their national policy goals, meet their climate commitments, and bolster their economies. GFI’s diplomacy policy specialist Michael Carter shares the top three reasons to be excited about the state of global policy on our blog. Read more.
Mapping the alternative protein ecosystem
Our interactive ecosystem map visually captures clusters of alternative protein activity across the globe. Navigate the map by country, alternative protein type, technology focus, and other filters to reveal a rapidly growing landscape and dive into your region or topic of interest. Have an alt protein innovator to add? Make a submission through our “Add a Pin” button in the upper-right-hand corner of the map. Explore the map and check out our Substack to learn more.
Specialized company ESG framework refresh
In response to stakeholder feedback and evolving global standards, GFI and FAIRR Initiative refreshed the Alternative Proteins ESG Reporting Framework for Specialized Companies. The updated framework aligns with the latest ISSB and TNFD standards, introduces new animal welfare and antibiotic use disclosures, and includes disclosures for lab-stage companies, among other key changes. Explore the refreshed ESG framework to help drive industry-wide transparency and support your journey toward adopting sustainable practices.
Headlines matter: Topline takeaways from a recent ultra-processed food study are wrong and irresponsible
The results of a study on ultra-processed foods published in June in The Lancet tell a very different story than the one consumers saw in its resulting headlines. The Good Food Institute Europe 's digital communications manager Amy Williams , who has a background in medical communications and open science advocacy, unpacks the study’s true findings versus the wave of misleading news stories that followe in this piece.
Upcoming events & opportunities
Join GFI senior market research analyst Ben P. and GFI corporate engagement foodservice lead Marika Azoff on July 30 for a webinar that dives into insights and strategies to set plant-based companies up for success in the foodservice sector! Save your spot.
Want your foodservice questions answered? Submit them here ahead of the webinar.
From lab to table: Harnessing filamentous fungi for sustainable foods
How can we efficiently upcycle food waste into human food? At our next Science of Alt Protein seminar on August 15, Dr. Hill-Maini will discuss his work bridging approaches from gastronomy, synthetic biology, and systems biology to unlock the potential of filamentous fungi for sustainable and delicious foods. Join us.
Industrializing Cultivated Meat & Seafood Summit
Join GFI senior corporate engagement manager Laine Clark at the 6th Industrializing Cultivated Meat & Seafood Summit on August 27 to 29 in Boston. This summit is a candid forum that brings together senior stakeholders across the cultivated meat and seafood ecosystem to connect, share technical insights, and reflect on the successes and future opportunities within the industry. Learn more.
Alt protein headlines
Tender Food raises $11M to “replace” extrusion and animal agriculture, appoints Oatly president to board
After closing an over $11 million Series A funding round, Tender Food is scaling up their patented manufacturing technology that spins plant fibers into whole cuts of meat. According to CEO Christophe Chantre, Tender Food aims to fuel overall growth of the plant-based industry and become a manufacturing platform that other alternative protein companies can use to unlock significant cost savings. Read more.
The climate case for mock meats is clear. But who can afford them?
Today, plant-based meats cost an average of 77 percent more than their conventional counterparts. There are myriad reasons for this, many of which are inherent in any nascent industry that is building an infrastructure from the ground up. GFI business analyst Daniel Gertner sheds light on the major factors contributing to cost of plant-based meat and what needs to happen to reach cost parity with conventional meat. Dig in.
Recommended by LinkedIn
The Better Meat Co. receives GRAS no questions letter from FDA for Rhiza mycoprotein
The Better Meat Co. received a ”no questions” letter from the U.S. FDA for their “Rhiza” mycoprotein—a protein-packed ingredient made from filamentous fungi that offers improved texture and nutrition attributes. The company is currently supplying restaurants in Northern California with Rhiza-based meat products, but said they would need further capital to commercially scale their biomass fermentation operations to supply to major CPG brands and expand access to their products. Learn more.
Savor successfully develops dairy and plant-free butter from CO2 and hydrogen
California-based startup Savor has developed a butter prototype made from CO2 and hydrogen that the company says offers the same taste and functional properties as dairy butter using an efficient process that emits a fraction of greenhouse gasses and uses far less water than conventional dairy production. Beyond butter, Savor aims to develop a variety of dairy products such as milk, ice cream, and cheese. Read more.
Global Spotlight
New report explores opportunities for farmers in cultivated meat
A new report by the UK’s Royal Agricultural University suggests using farming byproducts could help the cultivated meat industry bring down costs while providing benefits to some farmers. The government-funded project partnered with nine farms and found that while many farmers were suspicious of this novel method of making meat, there was still interest in the opportunities it could offer.
With cultivated meat bans in Italy, Florida, and Alabama having been partly fueled by concerns over the perceived threat to livestock farming, this report calls for sustained open dialogue and demonstrates how building bridges between the cultivated meat sector and agricultural communities can offer benefits to both.
Community Spotlight
"I could talk for hours about what I gained from my time with the Alt Protein Project. I learned so much about how to effectively communicate scientific advancements regarding food with my peers, how to plan and execute large-scale events, and most importantly, this experience reaffirmed that I want to dedicate the rest of my life to working with alternative proteins!" — Olivia Calkins , Tufts Alt Protein Project
Work at GFI
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You can view all job opportunities at GFI here. For more information on the application process, we encourage you to attend one of our bi-weekly hiring information sessions.
The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people, and animals. Alongside scientists, businesses, and policymakers, GFI’s teams focus on making plant-based and cultivated meat delicious, affordable, and accessible. Powered by philanthropy, GFI is an international network of organizations advancing alternative proteins as an essential solution needed to meet the world’s climate, global health, food security, and biodiversity goals. Click here to support our work.