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.
A 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.
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.
The 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.
Bringing 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.
The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
