Blended meat products are gaining traction as a smart bridge for flexitarians, combining familiar taste with a lower environmental impact. This blog explores how precision flavor engineering and reduced animal fraction could revolutionize blended meats, offering a pragmatic path toward more sustainable, scalable protein without compromising on consumer appeal.
Daniel leads plant-based meat innovation, focusing on whole-cut technologies, scientific landscape mapping, and cross-sector adoption to accelerate alt-protein development.
Experts from academia and industry will present current research and technological developments on fat functionality, nutritional value, and ingredient innovation in plant-based and blended meat products.
Solid-state fermentation (SSF) could be a game-changer for the alternative protein industry — and we've just released a comprehensive report in collaboration with Barak Dror, PhD, MBA that lays it all out. SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.
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A brand-new series of 10 bite-sized videos is now available to enhance your understanding of plant-based meat R&D. Whether you're refining your skills or looking to deepen your knowledge, this video series covers the three foundational pillars that are crucial to creating better, tastier, and more functional plant-based products.
Ariel leads scientific and technological initiatives in meat alternatives, leveraging his expertise in tissue engineering, cell culture, and product development to advance the alternative protein industry.
Why and how proteins are essential ingredients for achieving biomimicry in plant-based products: In this learning, we will explore the aspects of biomimicry and functionality, as well as the importance of key protein traits in creating high-quality plant-based products. Speakers: Asaf Cohen Jonathan, Founder and CEO | Asaf Food Technologies Avishag Levi Bar Shalom, PhD., Science and Technology Manager | GFI Israel
GFI Israel partnered with the experienced food engineers Liran Gruda and Asaf Cohen-Jonathan to launch a new initiative designed to supercharge academic innovation in organoleptic excellence and price parity for alternative meats. This is your chance to take your groundbreaking ideas to the next level!
We are thrilled to share the outcomes of GFI Israel’s 2024 Research Grant Programs and introduce the scientists and their innovative projects selected this year. With a strong commitment to advancing research in the alternative protein field, GFI Israel issued three local grants this year, alongside GFI’s global grant program (learn more in our post, “Building the Next Generation of Alternative Protein Innovators“).
Discover Dr. Sharon Schlesinger’s inspiring journey from stem cell biology to leading cultivated meat research in Israel. Explore her insights on collaboration, resilience, and the scientific breakthroughs shaping the future of sustainable protein in this rapidly advancing field.
