
The Right Ingredient for the Right Product: Fats
Products that fail to authentically match the meaty flavours buyers expect won’t earn repeat customers.
Products that fail to authentically match the meaty flavours buyers expect won’t earn repeat customers.
GFI’s global reports on the current state of cultivated, fermentation-enabled, and plant-based proteins are now available.
The annual investment totals you have been waiting for have arrived and they tell a fascinating story about how APAC’s plant-based, fermentation, and cultivated meat sectors are evolving.
In recent years, consumer demand for plant-based protein has often outpaced the industry’s supply chain capabilities. Failure to meet industry production targets may ultimately manifest in higher prices and limited availability to consumers.
A first-of-its-kind database from GFI APAC provides a broad view of the B2B ecosystem for plant-based meat production in Singapore.
In late September, GFI APAC quietly convened eight closed-door roundtable discussions, available only to a hand-picked list of Asia-based invitees.
New research shows that chains across the region are still figuring out how to capitalize on what experts have called a “once in a generation opportunity.”
New evidence suggests that Chinese leaders understand the massive benefits of making meat from plants and growing it directly from cells.
Cultivated meat—grown directly from cells, rather than farming animals—has been sold in limited quantities around Singapore since late 2020. But to scale up and reach plates everywhere, the industry needs to be supported by a thriving ecosystem of existing manufacturing companies, which already have the infrastructure to mass-produce products for their partners.
Industrial animal agriculture threatens vital ecosystems "in a potentially irreversible way," according to a new report.