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Closing the taste gap, growing the category
How sensory performance is driving sales in plant-based dairy
 • The Good Food Institute
Beyond the ultra-processed narrative
Our latest research shows how nutrition and consumer perceptions alike put plant-based meat in a different category than candy, chips, and soda.
 • The Good Food Institute and Jody Kirchner
Signals from the bioeconomy in February
From Brussels to Davos to rural Nebraska, protein diversification is on the agenda
 • The Good Food Institute and Curt Chaffin
Imagining more for our food system
Here is what ten alt protein leaders think we have to look forward to in 2026.
 • The Good Food Institute
The world is hungry for resilience
Pulses are a valuable protein diversification tool that can deliver for people and the planet.
 • The Good Food Institute and Chelsea Montes de Oca
Fiber is taking center stage—and plant-based meat is ready
Plant-based meat offers the protein people want, plus the fiber they need.
 • The Good Food Institute and Jody Kirchner
A better protein package: How plant-based companies can capture the protein boom
Consumers want protein—but new data shows many don’t realize plant-based meat delivers it
 • The Good Food Institute and Jody Kirchner
Alt Protein Planet
Alt Protein Planet
We unlock the knowledge and resources needed to transform how meat is made—satisfying rising food demand in ways that accelerate climate progress, protect animals and ecosystems, and strengthen public health.
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Eshan Samaranayake

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