iiinova — where your digital self keeps evolving

UMass Amherst's new Future of Food Initiative is uniting researchers and partners across disciplines to advance solutions to some of the most pressing food system challenges—including more sustainable methods of producing protein 🙌 Get the details ⤵️

umass.edu

UMass Amherst Launches Historic, Transformational $120 Million Future of Food Initiative | UMass Amherst

Supported by private and public investment, the initiative will establish new research facilities, champion world-class faculty and accelerate interdisciplinary solutions to challenges facing the glob...

000

The Good Food Institute @gfi.org · 24/09/2026

Yes! And diversity in our protein supply 🌱🍄🥩

001

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 22/09/2026

💡🔬 Join us on Thursday to explore innovative student-led research shaping the future of alternative proteins. These special Science of Alt Protein seminars on September 24th and October 1st feature finalists from @gfi.org's Academic Research Challenge. Registration links are in the first comment. 👇

101

The Good Food Institute @gfi.org · 21/09/2026

A combination of technological, economic, ecological, and cultural factors just might be lining up to challenge the hold that beef has had on the American diet for decades, says @billmckibben.bsky.social. If so, this would be great news for the planet 🌎 Check out his fantastic new piece:

130

The Good Food Institute @gfi.org · 16/09/2026

🗺️ When’s the last time you checked out our alternative protein ecosystem map? This living resource maps 520+ researchers across 24 disciplines—helping connect the people and expertise advancing global protein innovation. Explore the map ⤵️ ecosystem.gfi.org

000

The Good Food Institute @gfi.org · 15/09/2026

The latest data from @copernicusecmwf.bsky.social confirms what many have suspected based on what they've been feeling over the past few months: 2026 has been the hottest summer on record. What does that mean for our food system—and how can protein diversification help? Learn more: bit.ly/4yzo8xh

141

The Good Food Institute @gfi.org · 13/09/2026

🐟🔬 How do we grow the future of sustainable seafood production? Together. Join the next Fish & CHIPS virtual huddle to explore differentiation and nutrition, cell line development, and GFI’s PISCES database with other cultivated seafood researchers and innovators. 👉 bit.ly/4i8YURr

010

The Good Food Institute @gfi.org · 08/09/2026

🇪🇺 Fermentation is powering Europe’s alternative protein investment growth. In the first half of 2026, European alternative protein companies raised €236 million in private investment—up 56% from the same period last year. 💡 Much of that growth came from fermentation. ⤵️

151

The Good Food Institute @gfi.org · 01/09/2026

🇯🇵 Japan is positioning biomanufacturing and “new food” tech as strategic engines of long-term economic growth! A new government roadmap outlines more than ¥370 trillion ($2.26 trillion) in anticipated public & private investment across 17 strategic fields through 2040, which include:

110

The Good Food Institute @gfi.org · 31/08/2026

000

The Good Food Institute @gfi.org · 25/08/2026

📊 Food System Innovations (FSI) crunched the numbers, and according to their research, the food system will blow past its carbon budget by more than 50% if consumption of animal products increases as it is projected to.

foodsysteminnovations.substack.com

Can the world diet be climate-friendly?

How we can feed the growing global population and remain within the food system’s global carbon budget.

130

The Good Food Institute @gfi.org · 21/08/2026

A new FAO–WMO report warns that extreme heat is magnifying existing weaknesses across agricultural systems, leading to disruptions in crop yields, livestock health, water availability, and rural livelihoods. Keep reading to learn how protein diversification can play a role in mitigating risk 🧵

110

The Good Food Institute @gfi.org · 21/08/2026

⭐ GFI is now accepting applications for a Corporate Engagement Intern! This remote, U.S.-based position will conduct research and develop resources to advance the alt protein industry. 💸 Salary: $20/hour; 30 hours/week for 12 weeks ⏰ Apply by Aug. 31: bit.ly/4wGNNma

000

The Good Food Institute @gfi.org · 19/08/2026

🔥 Grilling season in America is in full swing, but getting familiar favorites like burgers and steaks to the table is becoming more difficult, more expensive, and more vulnerable to disruption 🧵

111

The Good Food Institute @gfi.org · 14/08/2026

🇧🇷 Brazil enters the global bioeconomy race with two unique advantages: the scale of its agriculture and its extraordinary plant biodiversity. When this biological wealth is paired with research, it can unlock enormous opportunities. This was the core idea behind GFI Brazil's Biomes Program 🧵

100

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 13/08/2026

🎉 Join us in welcoming another wave of brilliant Alt Protein Project student champions into our community! Learn more about @gfi.org's 2026 APP cohort hailing from Argentina, Canada, India, Finland, Nigeria, the UK, and the US here: gfi.org/blog/the-alt...

001

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 12/08/2026

Growth factors have historically been a major cost driver of cell culture. In this seminar, Cameron Semper, Ph.D., will share how genome mining and protein engineering are being used to address this persistent challenge in cultivated meat production. Register: zoom.us/webinar/regi...

021

Reposted by The Good Food Institute

Good Food Institute Europe @gfieurope.org · 11/08/2026

“Plant-based meat is ultraprocessed, so it must be unhealthy… right?” It’s a bit more complicated than that. Find out more below from Amy Williams, Nutrition Lead at GFI Europe 👇 Read our in-depth guide on how plant-based meat fits within the UPF discourse: gfieurope.org/is-plant-bas...

166

The Good Food Institute @gfi.org · 06/08/2026

Our latest Substack takes a look at promising bioeconomy developments across North America, Europe, APAC, and India—and how GFI is showing up around the world to build ecosystems where plant-based, cultivated, and fermentation-derived proteins can thrive. Dig in: bit.ly/4fFAjSs

140

The Good Food Institute @gfi.org · 05/08/2026

🔔 We're hiring a Scientific Community-Building Fellow! This part-time, U.S.-based remote role will empower you to advance plant-based meat science by engaging scientists from underrepresented disciplines in the alt protein space. ⤵️ 📆 Apply by 8/25: bit.ly/44Z5u53

010

The Good Food Institute @gfi.org · 04/08/2026

Given the staggering inefficiency of conventional beef production—which requires feeding up to 100 calories to a cow to produce just one calorie of beef—Singapore’s approval of cultivated beef is a critical milestone in shaping a brighter and more secure food future for the region and beyond 👏

011

The Good Food Institute @gfi.org · 03/08/2026

All animal-based proteins result in more emissions than plant-based proteins—but beef is hands down the biggest emitter. It's also one of the most commonly consumed meats in America. (1.3 pounds per week, the equivalent of SIX Big Macs 🍔)

1113

The Good Food Institute @gfi.org · 29/07/2026

📣 Big news for alt protein researchers: Coefficient Giving has expanded their R&D funding opportunity from $10 million to $30 million—and added a second application round. Here's what's new ⤵

110

The Good Food Institute @gfi.org · 29/07/2026

Europe has already experienced 2 unprecedented heatwaves this summer—and it's been straining food production. The problem cuts both ways: our food system is not only especially exposed to climate change, it’s also one of its major drivers. More from @gfieurope.org: bit.ly/4fxu6Xi

2174

The Good Food Institute @gfi.org · 27/07/2026

For plant-based meat and other sustainable proteins to reach their full potential, innovation must move faster and with more precision. A new paper in @natfood.nature.com, co-authored by GFI’s Bianca Datta, examines how AI could help researchers speed progress across every stage of food innovation 🧵

140

The Good Food Institute @gfi.org · 21/07/2026

Scientists have found a promising way to turn food and farm sidestreams into useful fats—and a new study suggests it could eventually compete with existing products on price. Details from @gfieurope.org: bit.ly/4wf5UQD See highlights below 👇🧵

120

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 16/07/2026

🔥 Hot opportunity! 🔥 If you're interested in entrepreneurship, check out the Bezos Centre for Sustainable Protein's Sustainable Food Accelerator, offering £100k of equity-free funding and corporate pilots. Applications accepted through August 21st. bezoscentre.co.uk/sustainable-...

bezoscentre.co.uk

Sustainable Food Accelerator - Bezos Centre for Sustainable Protein

Backed by world-class funding and expertise to help ambitious founders scale faster.

002

The Good Food Institute @gfi.org · 16/07/2026

From beer and bread to soy sauce and sauerkraut, once the power of yeast was discovered, it never left the kitchen. Precision fermentation is now expanding the menu, offering a way to produce proteins, fats, and other ingredients using far fewer resources. Read more: bit.ly/4vDB5UN

101

The Good Food Institute @gfi.org · 14/07/2026

Cultivated meat pioneer Mosa Meat has secured €875,000 from a Dutch state-backed investment fund—to help "bridge the gap between breakthrough science and commercial reality, bringing that vision within reach." Get the details:

greenqueen.com.hk

Mosa Meat Gets $1M Dutch Govt Loan to Take Cultivated Beef Beyond Europe

Dutch cultivated meat pioneer Mosa Meat has received an €875,000 ($1M) loan from state-owned Invest International to fuel its international expansion.

010

The Good Food Institute @gfi.org · 13/07/2026

Want to learn about the strategic role plant-based can play in foodservice and how to tap into this growing opportunity? Check out our newly updated "Plant-based foods in foodservice" page for the latest consumer research, sales data, and strategies 👉 bit.ly/4fycnQQ

000

The Good Food Institute @gfi.org · 09/07/2026

🎯 A new cultivated meat milestone points to an important pathway for scaling the industry. French company PARIMA successfully produced their cultivated duck using Vow's 22,000-liter commercial bioreactor. Why does this matter? 🧵

Cultivated duck breast searing in a stainless steel pan.

132

The Good Food Institute @gfi.org · 07/07/2026

Success in the alternative protein industry is becoming less about raising the most capital and more about using it wisely. GFI's lead economic and industry analyst, Daniel Gertner, recently spoke to FoodNavigator about what that means in practice. Check it out:

foodnavigator-usa.com

Why next gen alt protein startups will be built on access, not just science

Success in alt. protein will depend not just on breakthrough ideas, but on the ability to deliver consistently on taste, price and scale, while navigating a far more selective funding environment.

000

The Good Food Institute @gfi.org · 02/07/2026

America's food system is under growing biological pressure. Diversifying how we produce protein can make it more resilient 💪 No single solution eliminates this risk, but protein innovation simply means that fewer eggs—quite literally—are in one basket. Read more: bit.ly/4ffYZAI

010

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 01/07/2026

🐟 Cell line availability remains a major bottleneck for cultivated seafood research. Join Claire Bomkamp, PhD, for a webinar exploring insights from @gfi.org's new guide on fish & crustacean cell line development, incl. common pitfalls & troubleshooting strategies. Register: zoom.us/webinar/regi...

001

The Good Food Institute @gfi.org · 30/06/2026

⏰ Less than one month left to apply for GFI's Advancing Alternative Proteins Planning Grants program! 💸 Up to $25K per project ✅ U.S. & Canadian nonprofits + public institutions eligible 📅 Applications due July 20 at 12 p.m. EDT Learn more and apply: gfi.org/researchgrants/

000

The Good Food Institute @gfi.org · 30/06/2026

As climate shocks intensify and protein demand rises, many countries must figure out how to improve nutrition, support agricultural livelihoods, and expand food production without exacerbating environmental pressures. These pressures are particularly acute for countries in the global south 🧵

140

The Good Food Institute @gfi.org · 27/06/2026

One of the biggest barriers to commercializing cultivated meat is the cost of the growth factors needed to grow animal cells at scale. Iceland’s ORF Genetics is tackling that challenge with genetically engineered barley that acts as a low-cost “protein factory” for producing these key ingredients.

farmtario.com

How this barley helps grow meat without feeding animals

An Icelandic company is using genetically engineered barley to produce the animal growth factors needed to make cultivated meat products.

001

The Good Food Institute @gfi.org · 26/06/2026

🥚 Demand for animal-free egg protein is surging as more food producers are seeking alternatives to a highly volatile egg supply chain. To meet this demand, The Every Company is partnering with Huvepharma to quadruple production capacity of their precision-fermented egg protein.

greenqueen.com.hk

The Every Company Quadruples Animal-Free Egg Capacity with Huvepharma

US animal-free egg protein maker The Every Company has expanded its partnership with Huvepharma to scale up production fourfold amid skyrocketing demand.

041

The Good Food Institute @gfi.org · 25/06/2026

The U.S. cattle herd is at its lowest level in 75 years. Beef prices continue to climb. Now, a parasite that USDA estimates could cost the country more than $10 billion in damages threatens to further strain an already vulnerable system.

120

The Good Food Institute @gfi.org · 24/06/2026

🤔 As the alternative protein field moves from possibility to reality, you may be wondering—what comes next? In our new Substack, GFI experts from around the world look beyond the milestones of the last decade and imagine what the next one could hold 👉 bit.ly/44jI8GQ

010

Reposted by The Good Food Institute

Good Food Science @goodfoodscience.bsky.social · 15/06/2026

Join @gfi.org on June 25 for a seminar with Prof. Nesli Sozer, who will explore how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be combined to create next-gen food products with improved texture, flavor, and nutrition. Register: zoom.us/webinar/regi...

001

The Good Food Institute @gfi.org · 18/06/2026

🏅 Congrats to the four cultivated meat companies that made TIME and Statista’s World’s Top GreenTech Companies 2026 list! This underscores the growing recognition of cultivated meat as a climate-focused solution with real-world commercial potential.

time.com

World's Top GreenTech Companies of 2026

TIME and Statista have named 250 companies reducing human impact on the environment

010

The Good Food Institute @gfi.org · 16/06/2026

🍃 ➡️ 🥚Disruptions like avian flu and climate change have made it clear that supply chain resilience requires more ways to make the foods people count on. One exciting example: Leaft Foods' Rubisco protein—made from alfalfa—which offers the same functionality as egg white when used in baked goods 🧵

greenqueen.com.hk

Dairy Giant Lacto Japan Invests in Rubisco Protein Maker Leaft Foods

Japanese dairy major Lacto Japan has made a strategic investment in Leaft Foods, extending a commercial partnership with the Rubisco protein startup.

120

The Good Food Institute @gfi.org · 15/06/2026

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 ⤵️

030

The Good Food Institute @gfi.org · 10/06/2026

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: bit.ly/3RMN1p6

130

The Good Food Institute @gfi.org · 09/06/2026

📣 💸 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. 🧵 ⤵︎

143

The Good Food Institute @gfi.org · 08/06/2026

The ocean gives us so much—from clean air and climate regulation to nutrition and livelihoods for millions. In return, we must to protect its health for the future. Global demand for seafood puts this future at risk. 🌊 This #WorldOceanDay, let's imagine more fish in the sea AND on our plates.

110

The Good Food Institute @gfi.org · 04/06/2026

⏰ Registration is still open for our June 9 info session on GFI's ✨new✨ Advancing Alternative Proteins Planning Grants! If you're a U.S. or Canadian researcher seeking support to develop a competitive proposal for a major research grant, join us to learn more about this opportunity → bit.ly/4dyqZik

000

The Good Food Institute @gfi.org · 01/06/2026

🎓 Since its inception in 2020, GFI's Alt Protein Project (APP) has generated more than 350 alumni—many of whom continue to work in the protein innovation space. Julia Krausz, Brown University's outgoing APP president, reflects on her experience as a student leader in a new Substack: bit.ly/3RBt30l

010