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What if we could produce protein anywhere? That's the promise of food biomanufacturing. And it'd have major advantages for both the U.S. defense sector and everyday Americans. In a new op-ed, GFI's Maille O'Donnell explores what such a future could look like and how we get there: bit.ly/4iGKmrR

26/10/26, 4:50 pm0 reposts1 like

The Good Food Institute

@gfi.org

Food biomanufacturing taps into the power of microbes and fungi, which can turn abundant inputs like corn, farm waste or CO2 into food, fuel, chemicals, and medicine. This could help respond to supply chain breakages or restock emergency reserves quickly.

The Good Food Institute

@gfi.org

It also means decoupling food production from place. What could this look like in action? Think mobile production units that make fermentation-derived ingredients—co-located with troops. Or meat cultivated in regions with land and water constraints.

The Good Food Institute

@gfi.org

The global race to manufacture with biology is on, and no country has locked in an indisputable lead—yet. But with countries like China betting big on food biomanufactuing, now is the time for the U.S. to to match that bet or risk falling behind, says Maille.