Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
The true cost of what ends up on our plates is often paid by people and ecosystems elsewhere. On the European Day of Foundations and Donors we look at the importance of building a food system that is more just, secure and sustainable.
New analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.
Pioneering new research commissioned by GFI Europe and conducted by Opinium in five European markets shows that ‘meaty’ names on packaging – and a flexible approach to labelling that reflects national consumer needs – will be critical for ensuring consumer safety, allowing cultivated meat to deliver on its potential.
The 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.
The world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
Bringing 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.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
How we worked to drive real climate action in 2024
