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.
A trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
The 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.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
This year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
The UK's Department for Science, Innovation and Technology (DSIT) has today highlighted the critical role that alternative proteins like cultivated meat can play in achieving key national objectives for economic growth and food production as part of the National Vision for Engineering Biology.
We visited mycoprotein pioneers Quorn Foods and the Centre for Process Innovation, home to the UK’s National Industrial Biotechnology Facility, to see how effective public-private partnerships can accelerate alternative proteins.
The latest Horizon Europe deadlines are fast approaching, with calls offering exciting opportunities closing early in 2024. Our Research and Grants Manager Stella Child walks through the key calls for alternative protein researchers.
Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
