Last week’s Good Food Conference was a fantastic opportunity to take stock of how far the global plant-based, cultivated meat and fermentation sectors have grown. Read some key highlights from Carlotte in our corporate engagement team who was on the ground at the event.
A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
With economic headwinds facing the food sector, conducting sorely needed research and development into healthy, sustainable foods is harder than ever for companies. We visited a pilot plant seeking to lower the hurdles for companies looking to bring such innovations from concept to consumer.
GFI's 2023 research grant programme is open for proposals. Meet some of the researchers at the cutting edge of this burgeoning sector, learn how their work was helped by our grant programme, and how to apply to this year's scheme.
A new report has shed light on Europe’s potential to become a world leader in producing sustainable food through fermentation – revealing that the continent is home to almost half of the global sector’s manufacturing capacity.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
New Managing Director of GFI Europe Alex Mayers reflects on the road ahead for sustainable proteins: 'The next chapter in this crucial sector’s development will change lives, and we are in a position to author it.'
Independent recommendations to the UK’s food safety regulator pave the way for a robust and innovative approach to regulating foods such as cultivated meat and precision fermentation.
The project represents the largest single investment the UK government has made to date in sustainable proteins, and will help British scientists and companies make cultivated meat at scale.
