Meet the researcher: precision fermentation fat
Conrad AstleyAcross Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
Fermentation
Catalunya destina 7 milions d’euros a la investigació de proteïnes alternatives
Conrad AstleyThe Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.
Cataluña destina 7 millones de euros a la investigación de proteínas alternativas
Conrad AstleyUna de las inversiones más grandes jamás realizadas en proteínas alternativas en toda España. El centro ayudará a las empresas a aumentar la producción de alimentos sostenibles de origen vegetal y fermentación.
Catalonia invest €7 million in CiPA hub to lead alternative protein science in Southern Europe
Conrad AstleyThe Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA).
Alternative proteins in European food culture – chefs offer a serving of wisdom at Good Food Conference
Carlotte LucasLast 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.
Meet the researcher: making precision fermentation cheese with Etske Bijl
Conrad AstleyA 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.
How to overcome hurdles for plant-based and fermentation scale-up: a case study from Sheffield Olympic Legacy Park
Amy WilliamsWith 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.
Meet 7 researchers who used GFI research grants to help transform the future of food. Could you be next?
Conrad AstleyGFI'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.
Europe has almost 50% of global protein fermentation capacity: here’s how to unleash its potential
Conrad AstleyA 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 government funding in sustainable proteins poised to hit half a billion euros, report finds
Conrad AstleyEuropean 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).
