Italian Agriculture Minister Francesco Lollobrigida has told Parliament the government is talking to plant-based meat companies to hear their concerns about a ban on using ‘meaty’ terms.
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.
It's time for policymakers to rethink their approach, and give the same level of priority to alternative proteins as they do to other promising biotech and cleantech fields.
This year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
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.
More than half of European consumers are eating less meat, but taste and price remain the biggest barriers to wider adoption of plant-based foods, a major study has found.
Last 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.
With 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.
Government should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.
A 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.
