To foster a climate that could drive future food-system revolutions, Dr. Norman Borlaug established the World Food Prize in 1986. Today, it is managed by a namesake foundation that honours scientists for advancing his legacy of abundance through innovation. Among this year’s esteemed awardees: GFI APAC Head of Science and Technology Wasamon Nutakul, PhD!
Moments ago, Systemiq, the systems change company, published an important new report modelling exactly how China’s innovation-to-mass-adoption playbook could fundamentally reimagine global meat production over the coming decades.
The State of the Industry report series is GFI's annual deep dive into the rapidly evolving alternative protein landscape, across the cultivated, plant-based, and fermentation sectors. The latest edition of this flagship series provides a global overview of industry progress, synthesising company landscapes and product trends, sales data, scientific advancements, and public investment and regulatory updates that are helping shape a more secure, sustainable, and just food system.
The moment you’ve been waiting for has arrived: the latest editions of GFI’s annual reports on the State of the Industry and Global Policy were just published!
A team of GFI APAC staffers recently travelled across China to see with our own eyes what the country’s major biomanufacturing push means for Singapore and the future of Asia’s protein supply. What we saw only further solidified our confidence that China will play a decisive role in the long-term success of the future-food sector.
A mere 12 months ago, our experts published a look ahead at 2025 and outlined five reasons to be hopeful about APAC’s alternative protein sector, based on changes we expected to see over the course of the year. So how’d we do?
Our State of the Industry reports are an annual deep dive into the global alt protein sector. The latest edition of the series compiles business developments, policy updates, and scientific breakthroughs from 2024 that are advancing the field and shaping a world where alternative proteins are no longer alternative.
A comprehensive exploration of the enormous opportunities and solvable challenges in utilising mung beans for alternative proteins.
Products that fail to authentically match the meaty flavours buyers expect won’t earn repeat customers.
Teaching the science of making meat from plants and cultivating it from cells means empowering students with the skills necessary to save their own future.
