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.org
The Good Food Institute
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Our sr. lead scientist Claire Bomkamp dropped by the Climate One podcast to talk cultivated meat production, how the industry can scale, and the potential for hybrid (plant + cell) products to solve taste and price challenges.
Check it out ⤵️
Some of the most important developments in sustainable protein innovation aren't the ones making headlines.
Our latest Substack contextualizes the key bright spots and challenges for the plant-based, cultivated, and fermentation-derived protein sector in 2025: https://bit.ly/3RMN1p6
✍️ Proposals of varying sizes and scopes are welcome, with individual awards expected to range from $100,000 to $1MM to support projects with 2-3-year durations.
Learn more by reading the RFP 👉 bit.ly/4ft0Gvf
📆 Proposals are due by August 10, with funding announcements expected in late 2026.
Coefficient Giving launched a new RFP offering up to $10MM for alt protein R&D that advances:
🔬Off-flavor reduction in plant- + fermentation-derived protein ingredients
🟡 Fat alternatives for flavor generation
🥚 Egg reduction + replacement
🐟 Characterizing fish flavors in welfare-priority species
📣 💸 Calling all plant-based and fermentation researchers!
Taste and price remain the biggest barriers to alternative proteins’ commercial competitiveness, but a major new funding opportunity aims to help close that gap. 🧵 ⤵︎
