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Building a Knowledge Base for Biomass Fermentation: a practical map to accelerate microbial proteins for meat alternatives.

Avishag Levi Bar Shalom

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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Blog Science

Widening the Innovation Opportunities in Blended Meats

Dr. Daniel Dikovsky

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.

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Resource Business & Innovation

Solid state fermentation: Pioneering sustainable innovation in the alternative protein domain

Avishag Levi Bar Shalom

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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Resource Business & Innovation

New video resource: Your guide to TVP, flavors, and methylcellulose in plant-based meats

GFI Israel

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.

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Functional biomimicry learning: From proteins to products

Avishag Levi Bar Shalom

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

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Blog Science

Empowering Research in Alternative Proteins: GFI Israel’s 2024 Grant Awards

GFI Israel

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“).

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Blog Meet the researcher

Meet the researcher: Dr. Sharon Schlesinger

Michelle Hauser

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.

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Blog Meet the researcher

Meet the researcher: Dr. Roni Rak

Michelle Hauser

Meet 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.

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