Horizon Europe’s new calls: What alternative protein researchers need to know
Stella ChildA top-up to the EU’s flagship Horizon Europe programme has opened up new research calls offering ways of pushing food innovation towards the market.
Fermentation
Inside China’s biomanufacturing boom – and what it means for Europe’s protein race
Pauline GrimmerA new report has provided the clearest evidence yet that China is using its well-honed industrial muscle to scale alternative proteins – and should serve as a wake-up call for European governments.
European Food Safety Authority (EFSA) sets out priorities to keep pace with food innovation
Conrad AstleyThe European Food Safety Authority (EFSA) has highlighted a need to sustain scientific expertise to keep pace with emerging innovations such as cultivated meat and precision fermentation.
Food needs a Plan B: why climate resilience means diversifying protein production
Pauline GrimmerClimate change and increasingly fragile supply chains are exposing the vulnerabilities of Europe’s food system. Diversifying protein production can help strengthen its resilience.
Research strategy backs fermentation scale-up but taste and price hurdles remain
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.
New research: Producing widely-used ingredients from waste can rival cocoa butter on cost
Conrad AstleyA 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.
Novel foods milestone as new mycoprotein earns first EU approval
Lea SeyfarthThe 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.
Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich
Conrad AstleyA 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.
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
Conrad AstleyAn international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.