The Good Food Institute APAC

JUST IN: GFI APAC and the World Health Organization’s Asia-Pacific Centre for Environment and Health in the Western Pacific Region (ACE) jointly announced a historic, multi-year partnership aimed at exploring the role of protein diversification and emerging food technologies across the world’s most populous region. The final terms of the partnership—which include a first-of-its-kind report on alternative proteins—were formally ratified by GFI founder Bruce Friedrich and ACE’s Dr Sandro Demaio at a signing ceremony in Seoul, then publicly announced during the World Food Forum at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in Rome. Find out why this partnership matters more than ever 👇

If you read our latest LinkedIn newsletter (https://lnkd.in/g-F9g2aa), you’ll know all about China’s newly released “Pinggu Consensus” and what it means for the nation’s alt protein sector. But wait, there’s more… on email. 👀 Last month, GFI APAC email newsletter subscribers also got: 📖 A new “Meat Matters” article from GFI’s founder and president, Bruce Friedrich 🍜 The latest on Japan’s push to scale “novel” food technologies 🌏 Commentary on climate finance’s biggest blind spot: the agri-food sector 🥛 A fresh signal of Malaysia’s state-backed interest in alt proteins, by way of All G’s animal-free dairy Each month, our email newsletter brings together a changing mix of research, quick reads, and new developments from across the region, including a few things you won’t find in the LinkedIn edition. Because when it comes to the future of food, there’s always more to chew on. Don’t miss the next one! Subscribe to GFI APAC’s email newsletter here: https://lnkd.in/epXJcaAQ

Just days before President Xi Jinping departed for last week’s high-profile meetings with President Trump and leading AI executives, Chinese officials gathered in Beijing to forge consensus on their ambitious plans for a “green and healthy transformation of agri-food systems.” The meeting took place at the World AgriFood Innovation (WAFI) Conference summit in Beijing’s verdant Pinggu District, where government officials later published a declaration of six key objectives agreed upon by participants—called “The Pinggu Consensus.” Find out what they are and what they mean for alternative proteins in our latest newsletter 👇

Think you caught everything in our August newsletter? Not quite. If you read our latest LinkedIn newsletter (https://lnkd.in/gHFswjJk), you’ll already know why Singapore’s world-first cultivated beef and duck approvals matter for the future of food. But wait, there’s more… on email. 👀 This month, GFI APAC email newsletter subscribers also: 🏭 Discovered how China is repurposing pharmaceutical mega-factories to make novel foods 💬 Had the chance to tell us what they want to know about fermentation 🔬 Explored new research on the best sources of protein 🤖 Learned how AI could accelerate food innovation Each month, our email newsletter brings together a changing mix of research, ideas, quick reads and developments from across the region, including a few things you won’t find in the LinkedIn edition. Because when it comes to the future of food, there’s always more to chew on. Don’t miss the next one! Subscribe to GFI APAC’s email newsletter here: https://lnkd.in/epXJcaAQ

2026 still has four months left, but it’s already been a year of “firsts” in Singapore. In April, the Singapore Food Agency (SFA) granted PARIMA (creators of Gourmey) the world’s first-ever approval to sell cultivated duck, which the French startup plans to use in a variety of premium dishes, including foie gras. Then, earlier this month, the SFA granted Aleph Farms the first regulatory approval of cultivated beef, which the company will serve as thin-cut steak. As the cultivated meat industry approaches a dozen completed approvals worldwide, one could reasonably see these latest headlines and think, “OK, whatever. More of the same.” But that would be a mistake, GFI’s scientists say, because these latest green lights represent meaningful, necessary steps on the road to cultivated meat commercialisation. Find out why in our latest newsletter 👇

🇨🇳 China's decades of investment in fermentation-based pharmaceuticals and vitamins have created a manufacturing sector with vast production capacity, experienced technical talent, established supply chains, and competitive operating costs. Now, major Chinese fermentation manufacturers are using these existing strengths to diversify into alternative proteins. Here's why this matters, not just for local biomanufacturers, but for the international startups looking to collaborate with them.