Climate change and increasingly fragile supply chains are exposing the vulnerabilities of Europe’s food system. Diversifying protein production can help strengthen its resilience.
The European Commission’s latest strategy for food research includes positive references to diversifying protein supply and scaling up fermentation capacity, but fails to commit to funding the alternative protein research needed to achieve these aims.
A new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.
The European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states. This is the first new authorisation for mycoprotein since the Novel Foods regulation was introduced in the late 1990s.
A team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Precision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
Nonprofit think tank the Good Food Institute Europe (GFI Europe) has welcomed plans in today’s Biotech Act to expand the advice regulators provide to innovators bringing new foods to market. But it has described plans to exclude Novel Foods from regulatory sandboxes as a 'missed opportunity'.
Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.
