Blog

EU policymakers reopen plans to ban widely-used ‘meaty names’ for plant-based food

Plans abandoned five years ago have resurfaced in Brussels, with a messy series of proposals to ban the use of everyday language to describe plant-based meat.

First master’s programme marks major step forward for the alternative protein field

The launch of the world’s first master’s programme dedicated to alternative proteins marks another significant step in the development of protein diversification as an academic field.

Where does plant-based meat fit in the ultra-processed foods narrative?

Why more nuance is needed to help drive meaningful change towards a healthier, more sustainable food system.

Independent scientific report from Germany’s WBAE calls for de-polarisation and national leadership around protein diversification

UK food strategy recognises alternative proteins as driver for growth

The UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.

Strategy for European Life Sciences €350 million funding opportunities set to boost EU food innovation

The EU’s Strategy for European Life Sciences has outlined funding opportunities worth €350 million and plans to scale up fermentation technologies that could unlock the potential of Europe’s food innovators.

Research finds that ‘meaty’ names for cultivated meat products are essential to help consumer understanding

Pioneering new research commissioned by GFI Europe and conducted by Opinium in five European markets shows that ‘meaty’ names on packaging – and a flexible approach to labelling that reflects national consumer needs – will be critical for ensuring consumer safety, allowing cultivated meat to deliver on its potential.

Meet the researchers exploring whether the future of cultivated meat is hybrid

We talk to the researchers exploring how to accelerate cultivated meat’s journey to supermarkets by using it as an ingredient in otherwise plant- and fermentation-based products.

Food safety in precision fermentation: everything you need to know about the new FAO report

A new report from the FAO demonstrates for regulators and policymakers how existing food safety considerations and frameworks can be applied to precision fermentation. Here, we explore the key insights from this timely publication.

Affordable products driving plant-based retail sales growth

Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.