The Good Food Institute
@gfi.org
Developing the roadmap for a sustainable, secure, and just global protein supply | Creating a world where alternative proteins are no longer alternative 🧫🌱
www.gfi.org
www.gfi.org
In a market where taste and price are table stakes, clarifying plant-based meat’s protein credentials can unlock new occasions, higher spend, and more relevance in a crowded protein category.
January 16, 2026 at 9:02 PM
In a market where taste and price are table stakes, clarifying plant-based meat’s protein credentials can unlock new occasions, higher spend, and more relevance in a crowded protein category.
New GFI research shows that when consumers understand plant-based meat’s protein content—and its broader nutrition advantages like fiber + less saturated fat—they buy more. bit.ly/3Nn6OJu
How health perceptions shape plant-based meat choices - The Good Food Institute
Uncover U.S. attitudes on plant-based meat health, nutrition, and what drives purchase decisions.
bit.ly
January 16, 2026 at 9:02 PM
New GFI research shows that when consumers understand plant-based meat’s protein content—and its broader nutrition advantages like fiber + less saturated fat—they buy more. bit.ly/3Nn6OJu
Everywhere you turn, people are talking about ways to eat more protein, so why is plant-based meat still overlooked as a serious, center-of-plate option?
Many consumers don't actually know that most products have just as much protein as conventional meat!
More on our Substack: bit.ly/4jC9AX6
Many consumers don't actually know that most products have just as much protein as conventional meat!
More on our Substack: bit.ly/4jC9AX6
January 16, 2026 at 9:02 PM
Everywhere you turn, people are talking about ways to eat more protein, so why is plant-based meat still overlooked as a serious, center-of-plate option?
Many consumers don't actually know that most products have just as much protein as conventional meat!
More on our Substack: bit.ly/4jC9AX6
Many consumers don't actually know that most products have just as much protein as conventional meat!
More on our Substack: bit.ly/4jC9AX6
This transition won’t happen overnight, but if we are serious about protecting the Colorado River basin and building a resilient, future-proof food supply, rethinking how we produce protein has to be part of the conversation.
January 15, 2026 at 8:56 PM
This transition won’t happen overnight, but if we are serious about protecting the Colorado River basin and building a resilient, future-proof food supply, rethinking how we produce protein has to be part of the conversation.
This builds on Matt’s Fast Company op-ed, which laid out how drought-resistant, water-smart crops could help farmers use less water and earn more—especially when those crops feed people directly, rather than cycled through animals.
The Colorado River is drying up. Farmers can help revive it
One choice can save water—and help farmers prosper.
bit.ly
January 15, 2026 at 8:56 PM
This builds on Matt’s Fast Company op-ed, which laid out how drought-resistant, water-smart crops could help farmers use less water and earn more—especially when those crops feed people directly, rather than cycled through animals.
GFI’s senior director of scitech Matt Hotze just had a letter to the editor published in the L.A. Times that highlights how plant-based and fermentation-derived foods could significantly reduce strain on the basin while creating profitable new markets for regional farmers.
Letters to the Editor: Alternative proteins could help farmers and fight our water shortages
'For California, this approach offers a practical way to protect the Colorado River basin while strengthening the state’s agricultural economy,' writes an L.A. Times reader.
www.latimes.com
January 15, 2026 at 8:56 PM
GFI’s senior director of scitech Matt Hotze just had a letter to the editor published in the L.A. Times that highlights how plant-based and fermentation-derived foods could significantly reduce strain on the basin while creating profitable new markets for regional farmers.
The Colorado River basin is back in the headlines—but one big piece of the puzzle is too often missing from the conversation.
💧🐄 The majority of the water in the basin goes to growing feed for livestock, directly linking the region's water shortage to increased meat & dairy consumption 🧵
💧🐄 The majority of the water in the basin goes to growing feed for livestock, directly linking the region's water shortage to increased meat & dairy consumption 🧵
January 15, 2026 at 8:56 PM
The Colorado River basin is back in the headlines—but one big piece of the puzzle is too often missing from the conversation.
💧🐄 The majority of the water in the basin goes to growing feed for livestock, directly linking the region's water shortage to increased meat & dairy consumption 🧵
💧🐄 The majority of the water in the basin goes to growing feed for livestock, directly linking the region's water shortage to increased meat & dairy consumption 🧵
Crucially, the report also stresses that realizing this potential will require greater investment, supportive regulation, and coordinated global research—making this a powerful third-party validation that alt proteins are no longer niche, but a necessary pillar of a sustainable food future.
January 13, 2026 at 7:00 PM
Crucially, the report also stresses that realizing this potential will require greater investment, supportive regulation, and coordinated global research—making this a powerful third-party validation that alt proteins are no longer niche, but a necessary pillar of a sustainable food future.
The big finding? Reducing conventional meat consumption is the single most impactful food system action we can take—and plant‑based, fermentation‑derived, and cultivated proteins are identified as valuable tools to mitigate emissions, land and water use, biodiversity loss, and public health risks.
January 13, 2026 at 7:00 PM
The big finding? Reducing conventional meat consumption is the single most impactful food system action we can take—and plant‑based, fermentation‑derived, and cultivated proteins are identified as valuable tools to mitigate emissions, land and water use, biodiversity loss, and public health risks.
🌍 A new @unep.org assessment has put alternative proteins front and center as a core food system solution.
The GEO‑7 report (the most comprehensive global
environment review ever) concludes that transforming how we produce food is essential for climate, biodiversity, and health goals.
The GEO‑7 report (the most comprehensive global
environment review ever) concludes that transforming how we produce food is essential for climate, biodiversity, and health goals.
UNEP Global Environment Outlook 7 - The Good Food Institute
UNEP’s GEO-7, the most comprehensive scientific environmental assessment ever conducted, highlights the importance of alternative proteins.
bit.ly
January 13, 2026 at 7:00 PM
🌍 A new @unep.org assessment has put alternative proteins front and center as a core food system solution.
The GEO‑7 report (the most comprehensive global
environment review ever) concludes that transforming how we produce food is essential for climate, biodiversity, and health goals.
The GEO‑7 report (the most comprehensive global
environment review ever) concludes that transforming how we produce food is essential for climate, biodiversity, and health goals.
👩💻 You can also check out our recent webinar covering highlights from the report. Watch the recording here:
Sensory evaluation of alternative proteins: A best practices guide
YouTube video by The Good Food Institute
www.youtube.com
January 9, 2026 at 5:24 PM
👩💻 You can also check out our recent webinar covering highlights from the report. Watch the recording here:
🔎 Explore the quick start guide + full report to learn how sensory science can be applied strategically to make better-tasting alternative protein products: bit.ly/4syFNCY
Sensory evaluation guide for alternative proteins - The Good Food Institute
Explore practical sensory science best practices that connect alternative protein product development with consumer insight.
bit.ly
January 9, 2026 at 5:24 PM
🔎 Explore the quick start guide + full report to learn how sensory science can be applied strategically to make better-tasting alternative protein products: bit.ly/4syFNCY
👅 Taste remains king. To meet consumers' expectations, alternative protein brands must integrate sensory science.
Our new report shows how brands can integrate sensory science across the entire product lifecycle—from early concepts to market launch—to win on flavor, texture, & overall experience.
Our new report shows how brands can integrate sensory science across the entire product lifecycle—from early concepts to market launch—to win on flavor, texture, & overall experience.
January 9, 2026 at 5:24 PM
👅 Taste remains king. To meet consumers' expectations, alternative protein brands must integrate sensory science.
Our new report shows how brands can integrate sensory science across the entire product lifecycle—from early concepts to market launch—to win on flavor, texture, & overall experience.
Our new report shows how brands can integrate sensory science across the entire product lifecycle—from early concepts to market launch—to win on flavor, texture, & overall experience.
Reposted by The Good Food Institute
🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...
January 6, 2026 at 4:54 PM
🔬🐟 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...
@gfi.org, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges.🐟🔬
Register for one of two sessions on Jan 13 here: airtable.com/appMgYRlJ6w8...
You’ve likely heard by now that GFI and Tufts University teamed up to acquire bovine cell lines from SciFi Foods when the startup ceased operations. But what happened next? About 10 commercial companies and 11 academic labs from around the world signed up to access them!
Why Good Food Institute’s release of SciFi Foods’ cell lines matters as cultivated meat scales
GFI’s acquisition and release of SciFi Foods’ bovine cell lines could give the cultivated meat sector its first standardized, commercially relevant open-access tools - potentially saving years of R&D ...
www.foodnavigator-usa.com
January 5, 2026 at 8:39 PM
You’ve likely heard by now that GFI and Tufts University teamed up to acquire bovine cell lines from SciFi Foods when the startup ceased operations. But what happened next? About 10 commercial companies and 11 academic labs from around the world signed up to access them!
BlueNalu has secured $11MM in an insider-led funding round to support its next phase of scale-up. As they move toward market entry in the U.S.—pending regulatory approval of their cultivated bluefin tuna—they are in talks with chefs and strategic partners in the premium sushi & fine dining spaces.
BlueNalu nets US$11 million to move cultivated bluefin toro closer to market | PPTI News
BlueNalu secured approximately US$11 million through insider-led convertible note and preferred stock financings as it prepared for the commercialization of cultivated bluefin tuna toro, pending regul...
www.proteinproductiontechnology.com
January 5, 2026 at 8:39 PM
BlueNalu has secured $11MM in an insider-led funding round to support its next phase of scale-up. As they move toward market entry in the U.S.—pending regulatory approval of their cultivated bluefin tuna—they are in talks with chefs and strategic partners in the premium sushi & fine dining spaces.
Mosa Meat has secured $17.6MM in fresh capital that will extend the company’s runway into 2028. They have reduced production costs by 99% since their first cultivated burger in 2013, and expect this to come down even further by the time their product receives regulatory approval (likely in the UK).
Mosa Meat Raises $17.6M, Slashes Costs Ahead of Lab-Grown Meat Launch
Dutch cultivated meat pioneer Mosa Meat has raised €15M ($17.6M) in funding to support its regulatory progress and market entry.
www.greenqueen.com.hk
January 5, 2026 at 8:39 PM
Mosa Meat has secured $17.6MM in fresh capital that will extend the company’s runway into 2028. They have reduced production costs by 99% since their first cultivated burger in 2013, and expect this to come down even further by the time their product receives regulatory approval (likely in the UK).
After a year marked by some major challenges—from regulatory hurdles to several companies closing their doors—the cultivated meat sector closed out 2025 with a few encouraging signs of momentum. Here are some recent wins that give us reason to enter the new year with optimism 🧵
January 5, 2026 at 8:39 PM
After a year marked by some major challenges—from regulatory hurdles to several companies closing their doors—the cultivated meat sector closed out 2025 with a few encouraging signs of momentum. Here are some recent wins that give us reason to enter the new year with optimism 🧵
🕛 Last call to double your impact!
Every $ you give before 11:59 p.m. ET tonight is matched 1:1 up to $100k. Together we’re building a food system that’s sustainable, secure, and delicious—for everyone.
🔗 Give now: https://bit.ly/4piUw2a
Every $ you give before 11:59 p.m. ET tonight is matched 1:1 up to $100k. Together we’re building a food system that’s sustainable, secure, and delicious—for everyone.
🔗 Give now: https://bit.ly/4piUw2a
December 31, 2025 at 4:52 PM
🕛 Last call to double your impact!
Every $ you give before 11:59 p.m. ET tonight is matched 1:1 up to $100k. Together we’re building a food system that’s sustainable, secure, and delicious—for everyone.
🔗 Give now: https://bit.ly/4piUw2a
Every $ you give before 11:59 p.m. ET tonight is matched 1:1 up to $100k. Together we’re building a food system that’s sustainable, secure, and delicious—for everyone.
🔗 Give now: https://bit.ly/4piUw2a
2025 was about proving what works. 2026 is about replicating and scaling it 📈
🥂 Cheers to the New Year—and a huge thank you to all who do this work alongside us.
🥂 Cheers to the New Year—and a huge thank you to all who do this work alongside us.
December 29, 2025 at 9:26 PM
2025 was about proving what works. 2026 is about replicating and scaling it 📈
🥂 Cheers to the New Year—and a huge thank you to all who do this work alongside us.
🥂 Cheers to the New Year—and a huge thank you to all who do this work alongside us.
This year, GFI focused on four priorities that helped move the alternative protein sector from ideas to execution:
🏗️ State-level roadmaps
🏛️ Food biomanufacturing in the bioeconomy
📝 Protein on the climate agenda
📊 Open-access tools + talent pipelines
More on our Substack 👉 bit.ly/49eCFDA
🏗️ State-level roadmaps
🏛️ Food biomanufacturing in the bioeconomy
📝 Protein on the climate agenda
📊 Open-access tools + talent pipelines
More on our Substack 👉 bit.ly/49eCFDA
December 29, 2025 at 9:26 PM
This year, GFI focused on four priorities that helped move the alternative protein sector from ideas to execution:
🏗️ State-level roadmaps
🏛️ Food biomanufacturing in the bioeconomy
📝 Protein on the climate agenda
📊 Open-access tools + talent pipelines
More on our Substack 👉 bit.ly/49eCFDA
🏗️ State-level roadmaps
🏛️ Food biomanufacturing in the bioeconomy
📝 Protein on the climate agenda
📊 Open-access tools + talent pipelines
More on our Substack 👉 bit.ly/49eCFDA
🎓 From a niche field to its own academic discipline.
The world’s first master’s program in alternative proteins launched this year in Spain—with GFI Europe helping shape its curriculum. Your support makes progress like this possible.
💥 Give now, matched 1:1 through Dec 31: https://bit.ly/4iJo9aW
The world’s first master’s program in alternative proteins launched this year in Spain—with GFI Europe helping shape its curriculum. Your support makes progress like this possible.
💥 Give now, matched 1:1 through Dec 31: https://bit.ly/4iJo9aW
December 23, 2025 at 6:30 PM
🎓 From a niche field to its own academic discipline.
The world’s first master’s program in alternative proteins launched this year in Spain—with GFI Europe helping shape its curriculum. Your support makes progress like this possible.
💥 Give now, matched 1:1 through Dec 31: https://bit.ly/4iJo9aW
The world’s first master’s program in alternative proteins launched this year in Spain—with GFI Europe helping shape its curriculum. Your support makes progress like this possible.
💥 Give now, matched 1:1 through Dec 31: https://bit.ly/4iJo9aW
Mission Barns meatballs are made from cultivated pork fat and plant proteins.
Hybrid products like these offer a smart path forward for alt protein companies, since they are:
✔️ Less costly to produce (for now)
✔️ Easier to scale
✔️ A more approachable entry point for consumers
Hybrid products like these offer a smart path forward for alt protein companies, since they are:
✔️ Less costly to produce (for now)
✔️ Easier to scale
✔️ A more approachable entry point for consumers
December 22, 2025 at 9:56 PM
Mission Barns meatballs are made from cultivated pork fat and plant proteins.
Hybrid products like these offer a smart path forward for alt protein companies, since they are:
✔️ Less costly to produce (for now)
✔️ Easier to scale
✔️ A more approachable entry point for consumers
Hybrid products like these offer a smart path forward for alt protein companies, since they are:
✔️ Less costly to produce (for now)
✔️ Easier to scale
✔️ A more approachable entry point for consumers
In a tough moment for the cultivated meat sector, this milestone is a powerful reminder that meaningful progress is still happening.
🗨️ “To see cultivated meat inch closer to commercialization in a very tangible way was really special!” says Shayna.
🗨️ “To see cultivated meat inch closer to commercialization in a very tangible way was really special!” says Shayna.
December 22, 2025 at 9:56 PM
In a tough moment for the cultivated meat sector, this milestone is a powerful reminder that meaningful progress is still happening.
🗨️ “To see cultivated meat inch closer to commercialization in a very tangible way was really special!” says Shayna.
🗨️ “To see cultivated meat inch closer to commercialization in a very tangible way was really special!” says Shayna.
Bay Area startup Mission Barns has been sampling their meatballs + salami at Berkeley Bowl—giving shoppers a literal taste of the future.
🍽️🌱GFI's Shayna Fertig and Sandra Takamine stopped by a recent demo to witness this milestone firsthand.
🍽️🌱GFI's Shayna Fertig and Sandra Takamine stopped by a recent demo to witness this milestone firsthand.
December 22, 2025 at 9:56 PM
Bay Area startup Mission Barns has been sampling their meatballs + salami at Berkeley Bowl—giving shoppers a literal taste of the future.
🍽️🌱GFI's Shayna Fertig and Sandra Takamine stopped by a recent demo to witness this milestone firsthand.
🍽️🌱GFI's Shayna Fertig and Sandra Takamine stopped by a recent demo to witness this milestone firsthand.