Horizon Europe’s new calls: What alternative protein researchers need to know
Stella ChildA top-up to the EU’s flagship Horizon Europe programme has opened up new research calls offering ways of pushing food innovation towards the market.
Science
Inside China’s biomanufacturing boom – and what it means for Europe’s protein race
Pauline GrimmerA new report has provided the clearest evidence yet that China is using its well-honed industrial muscle to scale alternative proteins – and should serve as a wake-up call for European governments.
Research strategy backs fermentation scale-up but taste and price hurdles remain
The European Commission’s latest strategy for food research includes positive references to diversifying protein supply and scaling up fermentation capacity, but fails to commit to funding the alternative protein research needed to achieve these aims.
New research: Producing widely-used ingredients from waste can rival cocoa butter on cost
Conrad AstleyA new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.
Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich
Conrad AstleyA team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
Conrad AstleyAn international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
The history of precision fermentation: How the future of food has been on your plate for decades
Stella ChildPrecision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
Protein diversification: the underappreciated ally in our arsenal against infectious disease, pandemics, and antimicrobial resistance
Alex MayersContinuing to meet the growing demand for meat with industrial farms is a recipe for disaster. Diversifying protein production is crucial to safeguard against new pandemics and antimicrobial resistance.
Meet the 2026 GFI research grantees shaping the future of alternative proteins in Europe
Stella ChildDiscover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.