Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins
Conrad AstleyDr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
Industry
Alternative Proteine: Investitionen in deutsche Unternehmen steigen um 243 Prozent und erreichen 2021 einen neuen Rekord
Ivo RzegottaDas Good Food Institute legt Zahlen zu Investitionen in Alternative-Proteine-Unternehmen vor – mit 121,5 Mio. Euro war 2021 für deutsche Unternehmen ein Rekordjahr.
European sustainable protein sector raises €2.2 billion as market matures
Conrad AstleyNew data released today by the Good Food Institute reveals sustainable protein companies across Europe raised more than €2.2 billion throughout 2021.
Beyond Veganuary – what are this year’s sustainable protein trends?
Carlotte LucasAs the range of delicious plant-based options available across Europe expands, we look at what this year's Veganuary launches tell us about what to expect from sustainable proteins in 2022.
Our favourite moments from a breakthrough year
Emily Johnson2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
A cow’s worth of protein every two minutes – how fermentation could feed millions
Sophie ArmourIt might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
UK government invests in cultivated meat commercialisation
Conrad AstleyThe UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.
Almost half of European flexitarians want more plant-based options
Conrad AstleyNearly half of European consumers who want to eat less meat by switching to plant-based products think not enough options are available.
COP26: Why world leaders need to be talking about sustainable proteins
Alice RavenscroftGFI will be on the ground in Glasgow, encouraging national governments to include sustainable proteins – making meat from plants and cultivating it from cells – into their national plans.
Collaboration, capacity and craveability – building the roadmap to a sustainable protein future
Carlotte LucasGFI Europe’s new market research reveals the key challenges facing plant-based and cultivated meat in Europe
