The Good Food Institute India

Dr. Sanjeev Khosla, Former Director, CSIR-IMTECH, Chandigarh, delivered the kenote talk on "“Examples of smart protein innovations” at the smart protein forum 2026 being organised at @NABI_India . @DBTIndia @GoodFoodIndia #Biotech #ScienceInnovation #SmartProteins

Arghdeep Saha, Policy Expert, @GoodFoodIndia took the floor @NABI_India to discuss the global landscape of Smart Proteins. He highlighted that understanding India’s unique potential is key to revolutionizing our food systems. #FoodTech #Innovation #SmartProteinForum @DBTIndia

Biomamufacturing workshop 4.0& Smart protein forum 2026 started today at @NABI_India with inaugural lecture by Dr Sanjeev Khosla (Director IMTECH). Other invited speakers also joined the event from @DBTIndia (Dr Amit Tripathi), GFI (Arghadeep Saha) & (Dr Komal Chauhan ) NIFTEM.

Driving the BioE3 Policy 📜 Dr. Amit Tripathi, Scientist D, @DBTIndia joined through online mode. He explained how the BioE3 Policy is fostering high-performance biomanufacturing for the Smart Protein sector. #GovtOfIndia #DBT #BioEconomy #BioE3

Prof. Ashwani Pareek, ED, BRIC-NABI, kickstarted the Biomanufacturing Workshop 4.0 today at @Nabi_India. He stated, "We are laying the groundwork for India's future in Smart Proteins and high-performance biomanufacturing". #BRICNABI #SmartProtein #Biomanufacturing #ViksitBharat

We are pleased to see GFI India’s SPARK Fellowship acknowledged in the article and incredibly proud of Sanjay Sivakumar–a SPARK 2025 fellow–who contributed to the publication.

A new publication from @iitmadras and A*STAR points to a smarter way of tackling one of cultivated meat’s toughest challenges: serum-free media: nature.com/articles/s4422… @NaturePortfolio

🎙️ Our senior scientist, Dr. Padma Ishwarya S., conducted an insightful session on plant proteins for @OfficialIGNOU's Gyandarshan teleconference session: youtube.com/live/faZO4mdsW…

🌱 His work will explore the formulation and optimisation of plant protein-based edible inks, the design of 3D-printed fibrous structures, and the evaluation of prototypes for texture and sensory performance.

We’re excited to share that Akash Swami, a student at NIFTEM-K, has joined GFI India’s SPARK Fellowship 2026 cohort to undertake a research project on developing high-fidelity plant-based meat analogues through optimised 3D printing technology: gfi-india.org/spark-fellowsh… 💥

GFI India and @NIFTEM_Tnj unveiled a new report on India’s emergence as a global manufacturing hub for smart protein processing equipment at the 4th Plant Based Foods Summit during #AAHAR2026. 👇Dig into key takeaways from the study and the summit. linkedin.com/pulse/missing-…

🌍 Building a resilient food system requires an interconnected ecosystem. 📍@GoodFoodInst's Alternative Protein Ecosystem Map offers a bird's-eye view of the researchers, student communities, and companies accelerating smart protein innovation globally. ecosystem.gfi.org

The report examines India’s capabilities across extruders, dryers, and separators, highlighting the key technology and policy gaps and what it will take to build a globally competitive, self-reliant equipment ecosystem for smart proteins.

Our new report with NIFTEM-T, launched at the 4th Plant Based Food Summit by @pbfia1 today, makes the case that if India wants to lead in the future of high-quality plant protein, it must also build strength in the capital goods that power it. 🔗 gfi-india.org/resource/smart…

📢 Join GFI India at the 4th Plant Based Foods Summit as we unveil our report, “India as a global manufacturing hub for smart protein processing equipment,” in collaboration with @NIFTEM_Tnj. Catch @IshwaryaPadma and Arghadeep Saha at two high-impact panels. 👇

💡“From semiconductors to space tech, a skilled workforce has always been the difference between promise and progress. Alternative proteins are no exception.” GFIdeas India's first newsletter of the year captures key insights from our talent mapping study: mailchi.mp/gfi/gfideas-in…

Grateful to join @NewsHour to talk about my new book Meat and and its foundational observation: The way we produce meat today is shockingly inefficient: It takes 9 calories of food to produce 1 calorie of chicken, and chicken is the most efficient animal at turning crops into meat. That causes a lot of problems: Air and water pollution, deforestation, climate change, global hunger, and more. It’s also a massive opportunity: A multi-trillion dollar market sector, waiting to be born. The food security benefits are even more important. Full interview here: buff.ly/85wO1lL Meat explores the ramifications of meat’s inefficiency and what needs to happen to seize the alt meats opportunity: buff.ly/0ACe97M

💪 We’re back with a new edition of The Good Food Post on #WorldProteinDay. India’s protein shift is underway, but there’s more to it than just trendy labels. Smart proteins can offer a way to deliver nutrition sustainably and at scale. 🌱 linkedin.com/pulse/behind-h…

@iitmadras’ Shaastra magazine spotlights the science and startups shaping the smart protein sector. 📰GFI India’s @IshwaryaPadma breaks down the fundamentals of plant-based and fermentation-derived proteins—which can help sustainably diversify our diets. shaastramag.iitm.ac.in/special-featur…

💪From enzymes that improve plant-based milk to mycelium scaffolds that structure cultivated meat, fermentation-derived ingredients are a gamechanger for alternative proteins. 📰Our blog distils key insights from the latest Alt Protein Dialogues webinar. gfi-india.org/fermentation-d…