Our recent report takes an in-depth look at the achievements to date and the challenges ahead for Spain to consolidate its position as the leading hub in southern Europe in the alternative protein sector.
New analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.
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.
The UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.
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.
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.
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.
The 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.
The world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
