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Feature

Press Feature January 3, 2023

Global Surge In Plant Based, Cultivated Meat; Indian Market Sees Substantial Growth

  1. Feature
  2. Industry
Deccan Herald Logo
Press Feature August 11, 2022

The great Indian protein rush

  1. Feature
  2. Industry
  3. Science
Press Feature August 11, 2022

What’s cooking in the lab?

  1. Feature
  2. Industry
  3. Policy
  4. Science
Press Feature August 11, 2022

Smart Indulgence

  1. Feature
  2. Industry
Press Feature August 11, 2022

Plant-based chicken keema to nuggets, good-for-you food is all set for an evolution

  1. Feature
  2. Industry
Press Feature August 11, 2022

Is Indian Market Ripe for Alternate-Meat Revolution?

  1. Feature
  2. Industry
  3. Policy
  4. Science
Economic Times Logo
Press Feature August 11, 2022

How Indian alt-meat startups are changing the way we perceive food

  1. Feature
  2. Industry
Press Feature August 11, 2022

The reality of India’s faux meat boom

  1. Feature
  2. Industry
Economic Times Logo
Press Feature January 11, 2022

Investors are betting on startups making lab-grown meat

  1. Feature
  2. Industry
Press Feature October 13, 2021

Future of meat: The meat-ing point for non-veg lovers and vegans

  1. Feature
  2. Industry
  3. Policy
  4. Science
Business Standard Logo
Press Feature October 13, 2021

Cell-based food still an idea that could take a while to reach the plate

  1. Feature
  2. Industry
  3. Policy
  4. Science
Press Feature October 13, 2021

The future of food: On Good Food Institute’s latest podcast, Feeding 10 Billion

  1. Feature
  2. Industry
  3. Policy
  4. Science
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Our new podcast is now streaming
Brought to you by the GFIdeas India community, this podcast caters to students, entrepreneurs, policymakers, and industry experts, offering accessible insights and inspiring journeys from the frontlines of food innovation.
Watch on YouTube
Listen on Spotify
Our new podcast is now streaming
Watch on YouTube
Listen on Spotify
Brought to you by the GFIdeas India community, this podcast caters to students, entrepreneurs, policymakers, and industry experts, offering accessible insights and inspiring journeys from the frontlines of food innovation.