UK food strategy recognises alternative proteins as driver for growth
Conrad AstleyThe UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.
Fermentation
Strategy for European Life Sciences €350 million funding opportunities set to boost EU food innovation
Conrad AstleyThe 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.
Food safety in precision fermentation: everything you need to know about the new FAO report
Lea SeyfarthA 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.
Horizon Europe once again offers exciting opportunities for alternative protein researchers
Stella ChildThe 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.
Alternative proteins return to centre stage at IFFA – the world’s largest meat industry trade fair
Carlotte LucasThe world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
European alternative protein 2024 investment figures mark return to growth but show need for better funding options
Helene GrosshansThe 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.
Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz
Conrad AstleyBringing 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.
UK invests £1.4 million in boosting Food Standards Agency precision fermentation expertise
Conrad AstleyThe 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.
FP10 research programme: How Horizon Europe’s successor can unlock food innovation
Madeleine KoskullPolicymakers 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.
UK’s Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat
Conrad AstleyNonprofit 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.