Emma Ignaszewski
@emmaiggie.bsky.social
AVP of corporate engagement at the Good Food Institute, working to accelerate alternative protein innovation. Writer, designer, adventurer, ultimate frisbee player. Views are my own.
🍽️ Almost 25% of consumers say the first time they tried plant-based meat was in foodservice.
Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...
Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...
Plant-based foods in U.S. foodservice - The Good Food Institute
Explore the latest foodservice market data for plant-based proteins and dairy in the United States to uncover valuable insights and opportunities.
gfi.org
November 7, 2025 at 3:03 PM
🍽️ Almost 25% of consumers say the first time they tried plant-based meat was in foodservice.
Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...
Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...
It’s pretty clear that AI is making things difficult on both the hiring side and the job search side. Highly recommend this great piece from @annielowrey.bsky.social at @theatlantic.com summing up AI's impact.
www.theatlantic.com/ideas/archiv...
www.theatlantic.com/ideas/archiv...
The Job Market Is Hell
Young people are using ChatGPT to write their applications; HR is using AI to read them; no one is getting hired.
www.theatlantic.com
October 9, 2025 at 8:13 PM
It’s pretty clear that AI is making things difficult on both the hiring side and the job search side. Highly recommend this great piece from @annielowrey.bsky.social at @theatlantic.com summing up AI's impact.
www.theatlantic.com/ideas/archiv...
www.theatlantic.com/ideas/archiv...
The way we produce protein is draining our resources, fueling health risks, and leaving us vulnerable. Here are 5 quick reasons why *protein diversification* isn’t a just a nice-to-have, but rather something we urgently need. 🧵
October 3, 2025 at 5:08 PM
The way we produce protein is draining our resources, fueling health risks, and leaving us vulnerable. Here are 5 quick reasons why *protein diversification* isn’t a just a nice-to-have, but rather something we urgently need. 🧵
Food biomanufacturing, including alt proteins, offers advantages that align directly w/nat. security.
Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar:
shorturl.at/tvjBl
Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar:
shorturl.at/tvjBl
Protein Production Technology International Q3 2025 Page 32
Welcome to the Q3 2025 edition of Protein Production Technology International, the world's only magazine dedicated entirely to scaling up and commercializing alternative proteins. And it's another…
mydigitalpublication.co.uk
October 2, 2025 at 6:23 PM
Food biomanufacturing, including alt proteins, offers advantages that align directly w/nat. security.
Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar:
shorturl.at/tvjBl
Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar:
shorturl.at/tvjBl
This is Dawn. Dawn is a pig living on an upstate NY farm. Meanwhile, people are trying meatballs made from her cells. This is what cultivated ingredients can offer, and it's an exciting—and tasty—new world.
sf.gazetteer.co/some-pig
sf.gazetteer.co/some-pig
Some pig
San Francisco companies are creating cell-cultivated meats. Is this the future of nutrition for a hungry planet, or another Impossible dream?
sf.gazetteer.co
September 8, 2025 at 2:33 PM
This is Dawn. Dawn is a pig living on an upstate NY farm. Meanwhile, people are trying meatballs made from her cells. This is what cultivated ingredients can offer, and it's an exciting—and tasty—new world.
sf.gazetteer.co/some-pig
sf.gazetteer.co/some-pig
What will beef production look like in 50 years? Well, alongside efforts to raise cattle more sustainably, there are serious *alternative protein* solutions on the table today—products that will get better and better on taste and affordability over the next decade.
news.mongabay.com/2025/08/will...
news.mongabay.com/2025/08/will...
Will we still eat beef in 50 years?
When drought became a perennial visitor to the Beatty Canyon Ranch in Colorado in the late 1990s, Steve Wooten remembers telling his family, “We got to do something different.” Between 1997 and 2003, ...
news.mongabay.com
September 3, 2025 at 2:00 PM
What will beef production look like in 50 years? Well, alongside efforts to raise cattle more sustainably, there are serious *alternative protein* solutions on the table today—products that will get better and better on taste and affordability over the next decade.
news.mongabay.com/2025/08/will...
news.mongabay.com/2025/08/will...
Have you ever had a mycoprotein steak or chicken nugget made out of fungi? From companies like Quorn & Meati, these products are made via biomass fermentation. @gfi.org just released a report showing these products are starting to close the cost gap with conventional meat.
gfi.org/resource/tec...
gfi.org/resource/tec...
Techno-economic insights on fermentation ingredients - The Good Food Institute
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
gfi.org
June 25, 2025 at 6:16 PM
Have you ever had a mycoprotein steak or chicken nugget made out of fungi? From companies like Quorn & Meati, these products are made via biomass fermentation. @gfi.org just released a report showing these products are starting to close the cost gap with conventional meat.
gfi.org/resource/tec...
gfi.org/resource/tec...
Reposted by Emma Ignaszewski
🚨 New report drop!
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
June 24, 2025 at 2:00 PM
🚨 New report drop!
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
At the Good Food Institute (@gfi.org), we’re looking for our next CEO! Build a new future of food while leading an impactful, engaged team that cares deeply about conserving land and water, reducing emissions, protecting public health, and more. Share and apply by May 28: gfi.org/careers/.
Work at the Good Food Institute | GFI
Explore career opportunities at GFI! We’re building a sustainable, secure, and just global food system with alternative proteins.
gfi.org
May 21, 2025 at 1:56 PM
At the Good Food Institute (@gfi.org), we’re looking for our next CEO! Build a new future of food while leading an impactful, engaged team that cares deeply about conserving land and water, reducing emissions, protecting public health, and more. Share and apply by May 28: gfi.org/careers/.
Reposted by Emma Ignaszewski
As GFI's @emmaiggie.bsky.social explains, Avian flu outbreaks like the one we're experiencing now are not a fluke — they're a recurring problem that is unlikely to stop until we diversify our protein supply with new, animal-free methods of production. Learn more: www.fooddive.com/news/eggs-bi...
Bird flu is a recurring risk. It’s time food companies planned for it.
As egg prices remain volatile, businesses should think about embracing alternatives to the protein, writes Emma Ignaszewski of the Good Food Institute.
www.fooddive.com
April 21, 2025 at 3:17 PM
As GFI's @emmaiggie.bsky.social explains, Avian flu outbreaks like the one we're experiencing now are not a fluke — they're a recurring problem that is unlikely to stop until we diversify our protein supply with new, animal-free methods of production. Learn more: www.fooddive.com/news/eggs-bi...
🧺 Let’s stop pulling all our eggs from one basket 🧺
Egg price volatility isn’t a fluke—it’s a pattern. As outbreaks continue to disrupt supply chains, food companies face a clear question: How will you future-proof your operations?
www.fooddive.com/news/eggs-bi...
Egg price volatility isn’t a fluke—it’s a pattern. As outbreaks continue to disrupt supply chains, food companies face a clear question: How will you future-proof your operations?
www.fooddive.com/news/eggs-bi...
Bird flu is a recurring risk. It’s time food companies planned for it.
As egg prices remain volatile, businesses should think about embracing alternatives to the protein, writes Emma Ignaszewski of the Good Food Institute.
www.fooddive.com
April 18, 2025 at 4:14 PM
🧺 Let’s stop pulling all our eggs from one basket 🧺
Egg price volatility isn’t a fluke—it’s a pattern. As outbreaks continue to disrupt supply chains, food companies face a clear question: How will you future-proof your operations?
www.fooddive.com/news/eggs-bi...
Egg price volatility isn’t a fluke—it’s a pattern. As outbreaks continue to disrupt supply chains, food companies face a clear question: How will you future-proof your operations?
www.fooddive.com/news/eggs-bi...
Making alternative proteins taste better is a huge opportunity in the protein space. Check out this excellent coverage of NECTAR's initiative to test alternative protein products on taste and texture in The Guardian.
www.theguardian.com/environment/...
www.theguardian.com/environment/...
This food researcher is on a mission to make fake meat taste better. Will she succeed?
Caroline Cotto’s research group taste-tests meat alternatives so plant-based companies can attract new customers – and help the climate
www.theguardian.com
March 7, 2025 at 7:22 PM
Making alternative proteins taste better is a huge opportunity in the protein space. Check out this excellent coverage of NECTAR's initiative to test alternative protein products on taste and texture in The Guardian.
www.theguardian.com/environment/...
www.theguardian.com/environment/...
Let consumers choose.
apnews.com/article/nebr...
apnews.com/article/nebr...
February 21, 2025 at 5:05 PM
Let consumers choose.
apnews.com/article/nebr...
apnews.com/article/nebr...
Curious about how policy career pathways can help support alt proteins into the future? Check out @goodfoodinst.bsky.social’s webinar next week. zoom.us/webinar/regi...
February 20, 2025 at 11:40 PM
Curious about how policy career pathways can help support alt proteins into the future? Check out @goodfoodinst.bsky.social’s webinar next week. zoom.us/webinar/regi...
Nebraska should not ban cultivated meat. Whether or not to buy cultivated products that have been greenlit by the FDA should 100% be up to consumers to decide.
nebraskapublicmedia.org/en/news/news...
nebraskapublicmedia.org/en/news/news...
Senators hear proposal to ban sale of lab-grown meat in Nebraska
Sen. Barry DeKay, a rancher from Niobrara, introduced a bill at the request of Gov. Jim Pillen that would ban the manufacturing, sale and distribution of cultured protein products.
nebraskapublicmedia.org
February 19, 2025 at 2:36 PM
Nebraska should not ban cultivated meat. Whether or not to buy cultivated products that have been greenlit by the FDA should 100% be up to consumers to decide.
nebraskapublicmedia.org/en/news/news...
nebraskapublicmedia.org/en/news/news...
Remote job alert! Our incredible market insights team at @goodfoodinst.bsky.social is hiring for a *Senior Category Analyst*.
Provide research, insights, and narratives to motivate and educate the food industry to prioritize alternative proteins.
Job listing: gfi.org/job/?gh_jid=...
Provide research, insights, and narratives to motivate and educate the food industry to prioritize alternative proteins.
Job listing: gfi.org/job/?gh_jid=...
Job posting | The Good Food Institute
Explore career opportunities at GFI! We’re building a sustainable, secure, and just global food system with alternative proteins.
gfi.org
February 7, 2025 at 6:46 PM
Remote job alert! Our incredible market insights team at @goodfoodinst.bsky.social is hiring for a *Senior Category Analyst*.
Provide research, insights, and narratives to motivate and educate the food industry to prioritize alternative proteins.
Job listing: gfi.org/job/?gh_jid=...
Provide research, insights, and narratives to motivate and educate the food industry to prioritize alternative proteins.
Job listing: gfi.org/job/?gh_jid=...
My colleague Pat McAuley of @goodfoodinst.bsky.social hit the nail on the head: The next wave of AP innovation/reformulation has to align w/ meeting consumer needs.
Health drives consumer interest. Taste & price can be real barriers to folks.
👉 thegoodfoodinstitute.substack.com/p/how-to-bui...
Health drives consumer interest. Taste & price can be real barriers to folks.
👉 thegoodfoodinstitute.substack.com/p/how-to-bui...
January 30, 2025 at 5:28 PM
My colleague Pat McAuley of @goodfoodinst.bsky.social hit the nail on the head: The next wave of AP innovation/reformulation has to align w/ meeting consumer needs.
Health drives consumer interest. Taste & price can be real barriers to folks.
👉 thegoodfoodinstitute.substack.com/p/how-to-bui...
Health drives consumer interest. Taste & price can be real barriers to folks.
👉 thegoodfoodinstitute.substack.com/p/how-to-bui...
How can alternative protein companies diversify their funding sources in the current investment landscape? Great take from my colleague Daniel Gertner at @goodfoodinst.bsky.social
📖 thegoodfoodinstitute.substack.com/p/how-to-bui...
📖 thegoodfoodinstitute.substack.com/p/how-to-bui...
January 29, 2025 at 9:15 PM
How can alternative protein companies diversify their funding sources in the current investment landscape? Great take from my colleague Daniel Gertner at @goodfoodinst.bsky.social
📖 thegoodfoodinstitute.substack.com/p/how-to-bui...
📖 thegoodfoodinstitute.substack.com/p/how-to-bui...
Reposted by Emma Ignaszewski
While some plant-based meat products may be considered ultra-processed foods, they are not necessarily unhealthy — especially compared to their animal-based counterparts. Learn more in this great piece by @carabuckley.bsky.social: nyti.ms/4avHicE
January 22, 2025 at 5:12 PM
While some plant-based meat products may be considered ultra-processed foods, they are not necessarily unhealthy — especially compared to their animal-based counterparts. Learn more in this great piece by @carabuckley.bsky.social: nyti.ms/4avHicE
Several European retailers have plant-based sales targets. Is that on the horizon for U.S. retailers?
trellis.net/article/lidl...
trellis.net/article/lidl...
Lidl, European supermarket rivals commit to selling more plant-based food
Lidl International will increase the proportion of sales of plant-based foods by 20 percent by 2030, but its U.S. division will not adopt a national target
trellis.net
January 28, 2025 at 5:49 PM
Several European retailers have plant-based sales targets. Is that on the horizon for U.S. retailers?
trellis.net/article/lidl...
trellis.net/article/lidl...
Honored to be quoted in this nuanced, well-researched article by @carabuckley.bsky.social in the climate section of @nytimes.com.
www.nytimes.com/2025/01/16/c...
www.nytimes.com/2025/01/16/c...
Fake Meat Is Processed. What Does That Mean for Its Health Benefits. (Gift Article)
After being targeted by the meat industry, swept up in the culture wars and pummeled in sales, two plant based meat companies are reinventing themselves.
www.nytimes.com
January 16, 2025 at 8:25 PM
Honored to be quoted in this nuanced, well-researched article by @carabuckley.bsky.social in the climate section of @nytimes.com.
www.nytimes.com/2025/01/16/c...
www.nytimes.com/2025/01/16/c...
Almost half of Americans say beginning a new diet is part of their New Year's resolutions. Here's how that breaks down:
40% say they are going to attempt to eat fewer calories.
26% say they plan to go low-carb.
7% say they plan to go plant-based.
www.pcrm.org/news/news-re...
40% say they are going to attempt to eat fewer calories.
26% say they plan to go low-carb.
7% say they plan to go plant-based.
www.pcrm.org/news/news-re...
Nearly Half of U.S. Adults Resolve to Start a New Diet in 2025
WASHINGTON, D.C. — Nearly half of U.S. adults say starting a new diet is one of their New Year’s resolutions, according to a new Physicians Committee for Responsible Medicine/Morning Consult survey.
www.pcrm.org
January 15, 2025 at 5:42 PM
Almost half of Americans say beginning a new diet is part of their New Year's resolutions. Here's how that breaks down:
40% say they are going to attempt to eat fewer calories.
26% say they plan to go low-carb.
7% say they plan to go plant-based.
www.pcrm.org/news/news-re...
40% say they are going to attempt to eat fewer calories.
26% say they plan to go low-carb.
7% say they plan to go plant-based.
www.pcrm.org/news/news-re...
Hot off the press, this piece is a great rundown of different tactics plant-based meat players can use to return to growth—all with the end goals to “reshape our food system, reduce climate impacts and lower health care costs by persuading people to eat less meat.”
www.newhope.com/food-and-bev...
www.newhope.com/food-and-bev...
Plant-based meat industry moves forward with R&D, merchandising, collaborations
The plant-based meat industry now is leaning into partnerships, merchandising and R&D to woo consumers.
www.newhope.com
January 9, 2025 at 7:40 PM
Hot off the press, this piece is a great rundown of different tactics plant-based meat players can use to return to growth—all with the end goals to “reshape our food system, reduce climate impacts and lower health care costs by persuading people to eat less meat.”
www.newhope.com/food-and-bev...
www.newhope.com/food-and-bev...
Four food trends for alt protein leaders to watch in 2025:
1) Functional protein: Plant-based positioned protein powder sales are up 11% in the last year, according to SPINS.
1) Functional protein: Plant-based positioned protein powder sales are up 11% in the last year, according to SPINS.
January 7, 2025 at 6:10 PM
Four food trends for alt protein leaders to watch in 2025:
1) Functional protein: Plant-based positioned protein powder sales are up 11% in the last year, according to SPINS.
1) Functional protein: Plant-based positioned protein powder sales are up 11% in the last year, according to SPINS.
“Sometimes the best innovations are ones the consumer takes for granted & doesn’t even know are there.”
Great insights on sustainability and B2B vs. B2C in this interview between @goodfoodinst.bsky.social’s Daniel Gertner & Monitor Deloitte’s Mathias Cousin. @deloitteinsights.bsky.social
Great insights on sustainability and B2B vs. B2C in this interview between @goodfoodinst.bsky.social’s Daniel Gertner & Monitor Deloitte’s Mathias Cousin. @deloitteinsights.bsky.social
From sustainability to profitability: Behind the scenes of alt proteins
GFI's Daniel Gertner and Monitor Deloitte's Mathias Cousin reflect on recent trends in the alternative protein sector
thegoodfoodinstitute.substack.com
December 10, 2024 at 8:40 PM
“Sometimes the best innovations are ones the consumer takes for granted & doesn’t even know are there.”
Great insights on sustainability and B2B vs. B2C in this interview between @goodfoodinst.bsky.social’s Daniel Gertner & Monitor Deloitte’s Mathias Cousin. @deloitteinsights.bsky.social
Great insights on sustainability and B2B vs. B2C in this interview between @goodfoodinst.bsky.social’s Daniel Gertner & Monitor Deloitte’s Mathias Cousin. @deloitteinsights.bsky.social