We unlock the knowledge and resources needed to transform how meat is made—satisfying rising food demand in ways that accelerate climate progress, protect animals and ecosystems, and strengthen public health. www.gfi.orghttps://bsky.app/profile/gfi.orghttps://bsky.app/profile/gfi.org/post/3mj3i3ljvmh2lResearchers in the Netherlands have secured €1.3MM in public funding to explore how to produce casein—a protein that gives cheese its distinct texture and meltability—using precision fermentation. The project could expand scalable pathways for producing dairy proteins with fewer resources. https://www.universiteitleiden.nl/en/news/2026/04/grant-for-research-into-fungus-that-could-make-vegan-cheese-cheaper-and-more-sustainable09 Apr 2026 18:52 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mj3i3ljvmh2lhttps://bsky.app/profile/gfi.org/post/3miwniufskk2bMany people say they prioritize health when choosing what to eat, but health goes beyond the nutrients on our plates. If a food is made in ways that contribute to the spread of zoonotic disease and accelerate antibiotic resistance, pollutes our waterways and exacerbates hunger—is it still healthy?07 Apr 2026 20:45 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3miwniufskk2bhttps://bsky.app/profile/gfi.org/post/3mip3hd73k42j📣 Alt protein researchers and industry leaders: we need your input! 🔬 GFI’s scientific and technical resources support work from early-stage research to commercialization—and your input will shape what we build next. 📝 Take the short, anonymous survey → https://bit.ly/47ayUP304 Apr 2026 20:34 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mip3hd73k42jhttps://bsky.app/profile/gfi.org/post/3mimlbqioyk2s📣 Calling all aspiring student researchers! GFI’s Alt Protein Project is launching its first Academic Research Challenge (ARC) for students who want hands-on experience developing innovative solutions to some of the highest-impact research topics across the alt protein value chain. Check it out👇03 Apr 2026 20:39 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mimlbqioyk2shttps://bsky.app/profile/gfi.org/post/3mijuk73vfz2kWhy don’t more consumers choose plant-based meat? For many, they're unfamiliar with the products & don’t have a strong reason to buy them, making messaging a critical tool to increase adoption. Join us April 9 to unpack new research on which messages drive consumer interest → https://bit.ly/416mvsd02 Apr 2026 18:47 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mijuk73vfz2khttps://bsky.app/profile/gfi.org/post/3migylzqrrk2vOne of cultivated meat’s biggest bottlenecks is how much science remains within company silos. Drawing on lessons from biotech and AI, this new commentary co-authored by GFI APAC makes the case that sharing breakthroughs—and even failures—could help accelerate the industry’s path to scale 👇 [contains quote post or other embedded content]01 Apr 2026 15:21 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3migylzqrrk2vhttps://bsky.app/profile/gfi.org/post/3miekh7lujk27⌛ Ten years ago, GFI started with a simple question: What if we could give people the meat they crave, but produced in ways that are better for people, the planet, and animals? A decade later, answering that question has become a global effort.31 Mar 2026 16:03 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3miekh7lujk27https://bsky.app/profile/gfi.org/post/3mi2y2lpkk22eA new Trends in Biotechnology commentary highlights a persistent bottleneck within the cultivated meat industry: too much technical knowledge remains locked inside individual companies, limiting how quickly the field can solve shared challenges. https://bit.ly/3O1yfsS27 Mar 2026 20:39 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mi2y2lpkk22ehttps://bsky.app/profile/gfi.org/post/3mht6sgdu2224Policymakers don't always consider the strong connection between food security and national security, but they should. As GFI APAC's Ryan Huling details in his new LA Times op-ed, that shift is well underway in China—and the implications extend well beyond its borders. Read more 👉 lat.ms/487RV5824 Mar 2026 18:19 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mht6sgdu2224https://bsky.app/profile/gfi.org/post/3mhqtpz5f5s2jYesterday was #WorldWaterDay — a reminder that water sits at the center of nearly every global challenge we face. As water constraints tighten, how we produce protein becomes a central question for long-term resilience.23 Mar 2026 19:55 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mhqtpz5f5s2jhttps://bsky.app/profile/gfi.org/post/3mhoay4oq6g2u⏰ Deadline: March 25 💸 Researchers working on plant-based + fermentation-enabled proteins still have time to apply for a grant from the Foundation for Food & Agriculture Research (FFAR) in partnership w/ GFI, awarding $400K–$500K per project. ✍️ Learn more + apply → https://bit.ly/40doKcu22 Mar 2026 19:15 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mhoay4oq6g2uhttps://bsky.app/profile/gfi.org/post/3mhj2o7yzjc2hProtein. Fiber. Ultra-processed foods. Three nutrition conversations shaping how consumers evaluate plant-based meat—and where the data is more nuanced than the headlines suggest. In our Substack series, GFI’s Jody Kirchner unpacks how health perceptions actually influence purchasing behavior 🧵20 Mar 2026 17:38 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mhj2o7yzjc2hhttps://bsky.app/profile/gfi.org/post/3mhdsuo5lrs2i🥛 Why is plant-based milk’s popularity outpacing that of other plant-based dairy products? 👅 One key reason: Taste. New analysis from GFI + NECTAR shows products that better match conventional dairy on taste, texture, and functionality do better in the market. More on Substack: bit.ly/4lC5akg18 Mar 2026 15:35 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mhdsuo5lrs2ihttps://bsky.app/profile/gfi.org/post/3mhbcnnakzc2s"Ultimately, I believe precision fermentation will allow us to create a new generation of food products that are healthier, more sustainable and can be tailored to individual dietary needs and preferences." Well said, Professor Cerrone 👏 [contains quote post or other embedded content]17 Mar 2026 15:40 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mhbcnnakzc2shttps://bsky.app/profile/gfi.org/post/3mh7fob3egi23⏰ Deadline: March 25 💸 Researchers working on plant-based + fermentation-enabled proteins still have time to apply for a grant from the Foundation for Food & Agriculture Research (FFAR) in partnership w/ GFI, awarding $400K–$500K per project. ✍️ Learn more + apply → https://bit.ly/40doKcu16 Mar 2026 21:29 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mh7fob3egi23https://bsky.app/profile/gfi.org/post/3mh73liahe227🔗 Food production and biodiversity are closely linked. 📗 We’re grateful to @givinggreen.earth for recognizing that crucial connection in their new report on high-impact strategies to reduce biodiversity loss (which names GFI as a Top Biodiversity Nonprofit!) https://www.givinggreen.earth/research/reducing-biodiversity-loss-strategy-report16 Mar 2026 18:28 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mh73liahe227https://bsky.app/profile/gfi.org/post/3mgsng4lmju2uPlant-based cheese often struggles to replicate the melt, stretch, and creaminess people expect from dairy, posing a big barrier to wider consumer adoption. Researchers are exploring rice proteins as a way to improve those essential functional properties. https://www.earth.com/news/rice-could-help-create-the-next-generation-of-dairy-free-cheese/11 Mar 2026 19:43 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mgsng4lmju2uhttps://bsky.app/profile/gfi.org/post/3mgnhcpy4rc22Candy. Soda. Chips. Plant-based meat? One of these things is not like the other—and our data shows that many consumers understand the difference. Our latest Substack unpacks key insights from recent resources on consumers' plant-based meat health perceptions + purchasing behaviors: bit.ly/4bn3zKy09 Mar 2026 18:10 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mgnhcpy4rc22https://bsky.app/profile/gfi.org/post/3mgg6v2i3dj23📣Alt protein researchers + industry leaders: we need your insight! 📊If you use GFI’s technical analyses, reports, or research roadmaps, your input will help ensure our resources remain practical + relevant across the alt protein ecosystem. 📝Take our short, anonymous survey➝ https://bit.ly/47ayUP306 Mar 2026 20:51 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mgg6v2i3dj23https://bsky.app/profile/gfi.org/post/3mgdnm4y54k2zA new large-scale analysis published in @natfood.nature.com reinforces that of all the foods we produce on the planet, beef is by far the biggest driver of deforestation. Soybeans are the 3rd biggest contributor—with much of those crops going to feed chickens + pigs rather than humans 🧵05 Mar 2026 20:36 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mgdnm4y54k2zhttps://bsky.app/profile/gfi.org/post/3mgauvu3pl22q🎥 Want a deeper look at the economics of cultivated meat? ▶️ Watch the recording of our webinar with @elliotswartz.bsky.social and Marie Gibbons, who unpack GFI’s analysis on amino acid costs and what it reveals about the path to affordable cultivated meat 👇 https://bit.ly/4ua62jN04 Mar 2026 18:09 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mgauvu3pl22qhttps://bsky.app/profile/gfi.org/post/3mg6eilf53y2tProtein diversification is increasingly being treated as a structural component of the bioeconomy, not an afterthought. Check out the latest developments that signal how food, fermentation, and biotechnology are being embedded in real policy and economic landscapes 👉 https://bit.ly/4rEbtpr03 Mar 2026 18:10 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mg6eilf53y2thttps://bsky.app/profile/gfi.org/post/3mg3npv4ucs2nQ: American plant-based sales may be stalled, but in parts of Europe, they're on the rise. What's the difference? A: An active effort from grocery stores to steer customers toward more climate-friendly options. https://www.fastcompany.com/91492651/why-are-europeans-eating-more-plant-based-meat-than-americans-its-not-why-you-think02 Mar 2026 16:17 +0000at://did:plc:dp34thae2gpiu4e5rxph22hs/app.bsky.feed.post/3mg3npv4ucs2n