Fermentation
Before and after: 5 years of GFI Europe in 6 maps
Emily JohnsonOn 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.
The network effect: How COST Action research networks can kick-start alternative protein innovation
David HuntLearn 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).
Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro
Conrad AstleyA new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
New report: Alternative proteins hold key to Europe’s self-sufficiency
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.
Biotech Heights, the public-private collaboration to boost home-grown protein diversification in Sweden
David HuntA trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
UK Food Standards Agency to modernise regulations, boosting consumer choice for sustainable foods
Conrad AstleyThe UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
Meet the researchers: Tapping into the unexplored potential of an ancient technology
Conrad AstleyA technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
