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Strategy for European Life Sciences €350 million funding opportunities set to boost EU food innovation
Conrad AstleyThe 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
Seth RobertsPioneering 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
Conrad AstleyWe 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
Lea SeyfarthA 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
Conrad AstleyDouble-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
Horizon Europe once again offers exciting opportunities for alternative protein researchers
Stella ChildThe latest Horizon Europe deadlines are fast approaching, with plenty to offer the region’s food innovators. Dr Stella Child dives into the calls to unpack the opportunities for alternative protein researchers.
Alternative proteins return to centre stage at IFFA – the world’s largest meat industry trade fair
Carlotte LucasThe world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
Research: Four in 10 German and UK adults plan to eat more plant-based food
Conrad AstleyNew research has found that 38% of German and UK adults intend to change their diets by eating more plant-based foods.
European alternative protein 2024 investment figures mark return to growth but show need for better funding options
Helene GrosshansThe latest investment figures show European privately held companies developing plant-based foods, cultivated meat, and fermentation raised nearly $509 million (€470 million) in 2024 – a 23% increase from the previous year.
Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz
Conrad AstleyBringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
