2023 round-up: finding the levers to move alternative proteins forward
Emily JohnsonThis year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
Industry
How public-private partnerships are accelerating alternative proteins: a case study from the North East of England
Linus PardoeWe 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.
Over 50% of Europeans are eating less meat, but taste and price remain biggest barriers to plant-based uptake
Conrad AstleyMore 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.
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.
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.
On the path to net zero: 9 ways the UK can build a ‘world-beating’ sustainable protein ecosystem
Linus PardoeGovernment should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.
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.
Neuer Report empfiehlt die Umrüstung von Produktionsanlagen, um die steigende Nachfrage nach pflanzenbasiertem Fleisch zu decken
Ivo RzegottaEin neuer Report rät Unternehmen, die Fleisch auf pflanzlicher Basis herstellen, Anlagen und Gebäude aus anderen Bereichen der Lebensmittelindustrie umzurüsten und für die Produktion von pflanzlichem Fleisch zu nutzen, um sich auf die künftige Nachfrage einzustellen.
Could retrofit of existing infrastructure help solve plant-based scalability?
Conrad AstleyA new report says plant-based meat companies should reuse equipment and buildings built for other parts of the food industry to quickly scale up production in order to satisfy future demand.
GFI-Report: Deutsche Branche für alternative Proteine ist gut aufgestellt, braucht aber stärkere Unterstützung aus der Politik
Ivo RzegottaNeuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.
