The Good Food Institute (GFI)

Vegetable bowl stock

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Studies & Numbers

Study: 38% of German and UK Adults Plan to Eat More Plant-Based Food

A new study has indicated that 38% of German and UK adults intend to change their diets by consuming more plant-based food. Conducted by GFI Europe in partnership with Plant Futures and market research agency HarrisX, the study surveyed 4,827 people across the two countries, which are Europe’s largest plant-based markets. It found that 51% of respondents intend to either eat more plant-based foods or consume less meat and dairy, with around one in five planning to do both. These three groups are described as follows: Understanding consumer motivations Under 10% of participants described themselves as vegan or vegetarian, but 31% in the UK and 39% in Germany said they were flexitarians who limited their meat consumption. About two-thirds in both countries had eaten at …

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Ilya Sheyman GFI

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Company News

Leadership Transition at The Good Food Institute as CEO Ilya Sheyman Steps Down

The Good Food Institute (GFI) will undergo a leadership change this summer as CEO Ilya Sheyman prepares to step down from his role, effective June 2, 2025. The organization’s current Senior Vice President of Policy and Government Relations, Jessica Almy, will serve as interim CEO while a nationwide search for a permanent successor is conducted. Strategic growth under Sheyman’s tenure Sheyman joined GFI in 2021, leading the organization through a period marked by expanded international presence and increased financial support for alternative protein research and development. During his tenure, GFI established a new affiliate in Japan and reported the mobilization of substantial private and public investment into alternative protein innovation. In a statement, Sheyman said, “Over the past three years we’ve catalyzed hundreds of millions …

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Vegan Egg White

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Fermentation

UK Government Invests £1.4M to Expand Food Standards Agency’s Precision Fermentation Expertise

The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, and in recent years there has been increasing interest in its potential as a method of producing alternative proteins. No precision fermentation dairy products are currently on the market in the UK, but several applications are reportedly being evaluated by the FSA as part of the regulatory process. The new innovation hub, funded by the …

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Alt protein research

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R&D

GFI Research Grant Program Will Provide Up to $3.5MM for Alternative Protein Projects in Two Key Areas

The Good Food Institute (GFI) is requesting proposals for its annual Research Grant Program, which will fund up to $3.5MM in open-access research for alternative proteins. The organization invites proposals for projects that will take up to 24 months and cost up to $250,000, with additional funding available for collaborations involving new-to-the-field partners. Proposals should target one of two key priority areas: Empowering high-quality research Three online informational sessions will be held for those interested in learning more about the research topics and submission process. Each will feature a pre-recorded webinar and a live question-and-answer session. Since 2019, GFI’s Research Grant Program has awarded 129 grants and provided over $24 million in open-access research support across 25 countries. Last year’s program funded research into upcycled …

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gfi career pathways

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Company News

GFI Introduces Career Mapping Tool for Alternative Protein Industry

The Good Food Institute (GFI) has launched an interactive web tool designed to provide career guidance for individuals interested in the alternative protein sector. The Alternative Protein Career Pathways tool offers insights into job roles, required skills, and educational resources for those seeking employment in plant-based, cultivated, and fermentation-derived protein industries. The tool presents career maps outlining the production process for each alternative protein category, detailing key steps such as supply chain sourcing, bioprocess optimization, strategic marketing, and regulatory affairs. Users can explore various stages of production and access information about specific job roles, associated skills, and relevant academic backgrounds. Additionally, the platform includes links to job boards and training programs, including university courses, industry certifications, and online learning options. Who can benefit from the …

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Gastronomy & Food Service

Webtalk Recording: Foodservice – Gateway to Changing Consumer Habits

How is the foodservice industry driving plant-based adoption? In our latest webtalk, experts examined the sector’s critical role in reshaping consumer habits and advancing a more sustainable food system. Key challenges such as consumer preferences, premium pricing, and strategic pricing models—like Burger King’s decision to make plant-based options more affordable—were explored. Panelists also discussed what truly motivates flexitarian consumers, the significant volumes of animal protein still in demand, and how policymakers can be influenced to set reduction targets. The conversation highlighted the importance of giving consumers the freedom to choose, the power of effective promotion, and the vital role of chefs in accelerating plant-based innovation. Expert panel Watch the replay Explore the discussion in depth by viewing the entire session below. Monthly update by vegconomist …

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Planted fermented steak

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R&D

European Alternative Protein Patents Increase by 960% in a Decade

A new analysis by GFI Europe has found that patent publications by European alternative protein innovators have seen a huge 960% surge over the past decade. Over 5,000 alternative protein patents have now been published by European organisations, with the publication rate growing by an average of 32% per year. 1,191 patents were published in 2024, compared to just 124 in 2015. Despite this, GFI says many technologies remain overlooked and more open-access research is needed. Plant-based foods dominate Plant-based foods dominate the research, accounting for almost 4,000 patents (74% of the total number). However, GFI says some areas are still neglected, such as breeding better protein crops to provide the raw ingredients for plant-based products. A much smaller number of patents has been published …

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Planted fermented steak

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Studies & Numbers

Alternative Proteins Could Create Up to 250,000 Future-Proof Jobs in Germany By 2045

A recent study by the consultancy firm Systemiq has examined how alternative protein sources in Germany could promote economic growth and open up new trade opportunities. It shows how many sustainable jobs could be created in this growing sector, what impact a diversified protein supply could have on climate and environmental protection and what measures are needed to position Germany as an innovation leader in this area. The study “A Taste of Tomorrow: How protein diversification can boost the German economy” was conducted by Systemiq and supported by the non-profit think tank GFI Europe. It is the first study to measure the potential of plant-based, fermentation-based and cultured foods in Germany in terms of economic, environmental and social aspects. At the same time, it highlights the challenges that still …

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microbial protein Formo cheese gratin

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Fermentation

GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets

A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, such as yeast, to produce specific proteins found in animal-based products, including dairy and eggs. These proteins, identical to those in conventional animal products, serve functional purposes such as enabling cheese to stretch or eggs to bind in recipes. PF products can either serve as ingredients incorporated into larger food items (e.g., whey protein in …

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Dried oyster mushrooms

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Fungi, Mushrooms & Mycelium

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good Food Institute, the scientists used biomass fermentation to grow the mycelium on coffee grounds and wood and measure its benefits for food. After fermentation, the resulting ingredient was found to be protein-rich, containing essential vitamins such as B5 and provitamin D2, while offering lower levels of toxins and allergens compared to their fruiting bodies. The …

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Investments & Finance

GFI Report Explores Funding Landscape for Alt Proteins, Highlighting Challenges & Solutions

A new report by the Good Food Institute (GFI) has outlined the current funding landscape for alternative protein companies looking to scale from pilot to commercial manufacturing. Called Funding the Build, the guide describes how venture capital funding came to a halt after 2022 due to the tightening of US monetary policy and slowing plant-based meat sales. This means that many alternative protein companies looking to scale will need to find other sources of growth funding to overcome this industry bottleneck. Focusing on companies in the US market, the four-part report outlines possible solutions. Part 1 discusses the advantages and challenges of contract manufacturing as an alternative to constructing a self-owned facility, providing tips for companies considering this option. It also describes technology-specific considerations of …

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marbled steak

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Science

GFI Supports Research into Realistic Fat Marbling in Whole Cut Plant-Based Meats

One of the challenges in producing realistic-looking and flavourful plant-based meat is mimicking the marbling effect of animal fat that many meat lovers expect. A food scientist at the University of Massachusetts Amherst is developing a new technology to do just that, supported by a $250,000 grant from the Good Food Institute. The technology proposed by Lutz Grossmann, an assistant professor, “has the potential to revolutionise the plant-based meat industry, expand its product offerings and appeal to a broader audience,” the institute said on announcement of the grant, which is one of 118 awarded by the GFI since 2019 in 21 countries totalling more than $21 million to date. “The Good Food Institute has played a key role in supporting research for more sustainable food …

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The Lancet

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Health

Media Wildly Misrepresents Findings of UPF Study in The Lancet to Slander Plant-Based Foods

Earlier this week, a study was published in The Lancet examining the health impacts of plant-sourced ultra-processed foods (UPFs). The results showed that while unprocessed plant-based foods decrease cardiovascular disease risk, ultra-processed plant-sourced foods may have the opposite effect. However, the study has attracted a slew of misleading coverage from mainstream media outlets, with some articles giving the impression that the UPFs in the study were predominantly meat alternatives. For example, a clickbait headline in The Telegraph falsely declared “Vegans are slowly killing themselves”, with the subheading “There’s nothing healthy about ultra-highly processed fake ‘meat’ products”. Unsurprisingly, the writer of the article is a dairy farmer. In reality, plant-based meats represented just 0.2% of the diets of the study participants, while foods such as packaged …

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Dig Insights report
Market & Trends

Report Reveals How Brands Can Capitalize on Plant-Based Protein Trends in 2024

The Plant Based Foods Association (PBFA) and The Good Food Institute (GFI) recently conducted a comprehensive survey to examine consumer attitudes and behaviors toward plant-based proteins. The survey, which included 1,500 Americans aged 18-65, was carried out in late 2023. The results, compiled into a detailed report by Dig Insights, provide valuable insights into the current landscape, health perceptions, and barriers within the plant-based protein market. Current Landscape According to market analysts, the plant-based protein market has experienced consistent YOY growth and is projected to continue at a CAGR of 8.6% until 2034. Despite this, many consumers remain unfamiliar with plant-based proteins, suggesting a large potential market waiting to be tapped. While veganism initially boosted the popularity of plant-based diets, non-vegan consumers now incorporate plant-based …

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Foodsteps automated life cycle assessment tool

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Sustainability / Environment

Foodsteps & GFI Launch Automated Life Cycle Assessment Tool for Alt Proteins

Foodsteps, a UK startup helping companies calculate and label their carbon footprint, has partnered with the Good Food Institute to launch an automated life cycle assessment (LCA) tool for alternative protein products. Previously, a lack of robust, standardized data for alternative proteins has made it difficult and expensive for the industry to commission LCAs. But the new tool makes it simple for companies to assess the impact of their products, from agricultural stage to factory gate. The free version of the software measures impact across five areas — greenhouse gas emissions, land use, water use, eutrophication, and acidification. A premium version with additional features is also available, allowing businesses to make substantiated, credible claims about the environmental impact of their alternative protein products. If a …

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SuperMeat's chicken cell line process meets Kosher meat Mehadrin standards

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Cultivated, Cell-Cultured & Biotechnology

New GFI Report Reveals Current Trends in Cultivated Meat Production & Scaling

The Good Food Institute has released a new report, Trends in Cultivated Meat Scale-Up and Bioprocessing, that provides valuable insights into the production of cultivated meat. The report summarizes the findings of a comprehensive 2023 survey of 30 cultivated meat companies and equipment providers, which was conducted to uncover trends in equipment and material usage, production facilities, food safety, and scaling strategies. The following are the key findings of GFI’s survey. The complete report can be found here. Production facilities and sustainability Many companies are planning and building their first pre-pilot or pilot-scale production facilities to gain regulatory approval. 24 respondents revealed they use existing warehouses as facilities, while others are repurposing or building greenfield facilities. 14 out of 24 companies are either planning or have already made plans to …

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GFI 2023 State of the Industry Reports

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Cultivated, Cell-Cultured & Biotechnology

2023 GFI Reports: Cultivated Meat and Fermentation Industries Growing Despite Drop in Investments

The Good Food Institute has released the 2023 State of the Industry Reports for the alt protein industry. These annual reports provide a global analysis of each sector’s commercial landscape, investments, scientific progress, and government and regulatory developments. The following are the top highlights in cultivated meat and fermentation for 2023, providing an overview of the key developments in these industries. The complete reports can be found here. Cultivated Meat Investments Cultivated meat and seafood companies raised $225.9 million globally in 2023, bringing the total (since 2013) to $3.1 billion.  $225.9 million is a fraction of the investments in technologies to reduce emissions and address climate goals like renewable energy.  However, investments in the sector were significantly lower than the $922.3 million capital injection of …

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GFI state of the industry report plant-based

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Market & Trends

GFI’s 2023 Industry Report Highlights Dynamics and Challenges in Plant-Based Sector

The Good Food Institute (GFI) has released its comprehensive 2023 State of the Industry Report, providing valuable insights into the plant-based food sector, which encompasses plant-based meats, seafood, eggs, and dairy. This year’s report reveals a dynamic industry landscape marked by both growth and setbacks amid fluctuating global markets and consumer trends. Here are the key insights from the report.  Market dynamic and consumer trends The industry saw a slight contraction in the US, with total retail sales of plant-based foods dipping to $8.1 billion from $8.2 billion in 2022. Data from SPINS, commissioned by the Good Food Institute and the Plant Based Foods Association, shows a decline in the US retail sales of plant-based meats both in terms of dollars (down 12 percent) and …

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Cell scaffolding at NUS

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Cultivated, Cell-Cultured & Biotechnology

A Deep Dive into the Role of 3D Scaffolds as the Building Blocks for Cultivated Meat

In addition to scaling and cost hurdles, cultivated meat production faces the unique challenge of developing final products that meet the consumer’s expectations of conventional animal-based meat, including larger pieces akin to whole cuts. However, most prototypes are made from ground meat and do not look exactly like whole cuts. Why is this the case? 3D scaffolds Companies in the space are experimenting with 3D structures or scaffolds to recreate the structure and taste of animal tissue to make complex products such as steaks, filets, and even burgers. In animals, the extracellular matrix (ECM), a structure made of proteins and carbohydrates, supports the cells and guides them in their growth journey: differentiation and tissue development to make the different organs and body parts. Scaffolds for …

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Future of Foods interview Laine Clark

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People

Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute

Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and when asked if this is a bubble, Laine stresses, “No, this is definitely not a blip or a bubble. And the reason it’s not is that we have to shift the food system. It’s just not sustainable. “And the hype around the burst bubble, I think is just that – it’s hype – it makes …

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