🔥The 9th Round of Easy Loan, Earn $40 Reward is in progress❗️ ⏰ Promotion Period: January 15th - Feburary 15th, 2025 👉 Register now and check more details at gate.io/campaigns/358

💡 Discover how the ABPDU is unlocking the potential of low-cost, low-impact feedstocks—like waste biomass and gaseous C1 sources—to power microbial fermentation for sustainable food production. Register: zoom.us/webinar/regist…

🔥The Good Food Institute's Research Grants Program 2025 RFP is now live and open to researchers worldwide! 🔥This year, we will be funding up to 3.5MM USD in open-access research for alternative proteins, thanks to the generous support of our donors. Learn more: gfi.org/researchgrants/

💡 Discover how the ABPDU is unlocking the potential of low-cost, low-impact feedstocks—like waste biomass and gaseous C1 sources—to power microbial fermentation for sustainable food production. Register: zoom.us/webinar/regist…

💡 Explore the processes, equipment, and bioreactors critical for commercial fermentation-derived ingredient production in The Good Food Institute's newly released deep dive on fermentation upstream bioprocess design. gfi.org/science/the-sc…

⏰ Join us on Thursday to discover how the ABPDU is unlocking the potential of low-cost, low-impact feedstocks—like waste biomass and gaseous C1 sources—to power microbial fermentation for sustainable food production. Register: zoom.us/webinar/regist…

💥 Check out this new analysis on media recycling strategies in animal cell manufacturing! ⤵️

Join The Good Food Institute as our new CEO! This is an incredible opportunity to build a new future of food while leading an impactful, engaged team who care deeply about GFI's mission. Check it out, share with your networks, and apply by May 28: gfi.org/careers/.

Join Dr. Bryan Quoc Le—food scientist, author & founder of Mendocino Food Consulting—for our next Building Your Alt Protein Career webinar! Dr. Le will share how his passion for food science and science communication has shaped his career. Register: tinyurl.com/QuocLe

Join The Good Food Institute for a webinar on June 24th where we’ll unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of fermentation-derived ingredients. Register: zoom.us/webinar/regist…

Join Dr. Bryan Quoc Le—food scientist, author & founder of Mendocino Food Consulting—for our next Building Your Alt Protein Career webinar! Dr. Le will share how his passion for food science and science communication has shaped his career. Register: tinyurl.com/QuocLe

🌍 Join us June 12 for a live webinar on the 2024 State of Global Policy for alt proteins! Explore: 🔎 Key wins + challenges 💰 Public investment trends 🌱 Policy actions for a sustainable future 🎤 Live Q&A w/ GFI experts from 6 regions ✅ Register: bit.ly/43pWFBq

Join The Good Food Institute for a webinar on June 24th where we’ll unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of fermentation derived ingredients. Register: zoom.us/webinar/regist…

🚨Call for Ideas: For the first time, The Good Food Institute and Foundation for Food & Agriculture Research (FFAR) are teaming up to drive next-gen protein research and innovation. We’re launching “Call for Ideas" to help shape research priorities for plant-based and fermentation-enabled proteins: bit.ly/3GX8C8O

🐟🔬 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by The Good Food Institute, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges. 🐟🔬 Register today: airtable.com/appMgYRlJ6w8TN…

Join Dr. Bryan Quoc Le—food scientist, author & founder of Mendocino Food Consulting—for our next Building Your Alt Protein Career webinar! Dr. Le will share how his passion for food science and science communication has shaped his career. Register: tinyurl.com/QuocLe

Join The Good Food Institute ✨ tomorrow ✨ for a webinar where we’ll unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of fermentation derived ingredients. Register: zoom.us/webinar/regist…

🚨 New report drop! Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out. Here are the top takeaways from our latest analysis👇

🔬 What does it take to establish stable cell lines for cultivated seafood? Join Dr. Cathy Walsh of Mote Marine Laboratory & Aquarium on July 10 for a deep dive into isolating and culturing cells from Pacific white shrimp 🦐 & red drum 🐟 . 🔗 Register: bit.ly/4na5G9C.

🦐🐟 What does it take to establish stable cell lines from marine species for cultivated seafood applications? Join us on July 10 for a technical deep dive with Dr. Cathy Walsh of Mote Marine Laboratory. Register: zoom.us/webinar/regist…

🐟🔬 Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by The Good Food Institute, where cultivated seafood researchers & innovators converge to connect and conquer technical challenges. 🐟🔬 Register today: airtable.com/appMgYRlJ6w8TN…