Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.
Learn more about the European Cooperation in Science and Technology (COST) funded research networks offering an open space for collaboration among scientists across Europe (and beyond).
French cultivated meat startup Gourmey has submitted an application to EU regulators for authorisation of its cultivated foie gras – marking the first-ever application to sell cultivated meat in the European Union.
As cultivated pet food is cleared for sale in the UK, Alex Mayers explores what’s driving this new sector, and how it relates to cultivated meat for humans.
Surveys in 15 European countries find people believe food safety regulators should have the final say, despite moves to ban it in countries like Italy.
The government-funded report by the UK’s Royal Agricultural University, follows a two-year study in which researchers partnered with nine UK farms to see what cultivated meat could mean for their businesses.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production.
