A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.
French cultivated meat startup Gourmey has submitted an application to EU regulators for authorisation of its cultivated foie gras – marking the first-ever application to sell cultivated meat in the European Union.
As the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
As a researcher investigating the barriers stopping people from embracing more plant-based foods, Sarah Nájera Espinosa has plenty of personal experience to draw on.
New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production.
The UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
