Dr. Daniel Dikovsky
Daniel leads plant-based meat innovation, focusing on whole-cut technologies, scientific landscape mapping, and cross-sector adoption to accelerate alt-protein development.
Science
Plant-based fats: From science to application in alternative meats
Avishag Levi Bar ShalomExperts 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: Pioneering sustainable innovation in the alternative protein domain
Avishag Levi Bar ShalomSolid-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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New video resource: Your guide to TVP, flavors, and methylcellulose in plant-based meats
GFI IsraelA 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.
Dr. Ariel Szklanny
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.
Functional biomimicry learning: From proteins to products
Avishag Levi Bar ShalomWhy 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
From your lab to FoodTech applications with GFI Israel Alternative Meats Sandbox!
GFI IsraelGFI 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!
Empowering Research in Alternative Proteins: GFI Israel’s 2024 Grant Awards
GFI IsraelWe 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“).
Meet the researcher: Dr. Sharon Schlesinger
Michelle HauserDiscover 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.
Meet the researcher: Dr. Roni Rak
Michelle HauserMeet Dr. Roni Rak, leading Israel's first cultivated meat lab. Discover her path from cancer research to transforming the future of food, the role of collaboration in a fast-evolving field, and her vision for a sustainable protein revolution.
