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.
Meet the researcher: Expanding the tentacles of alternative seafood research with Frederico Ferreira
A researcher working to develop the first cultivated octopus product is at the heart of a €7 million project bringing together European experts to boost knowledge about cultivated meat.
“Per me, ora è molto peggio”. L’Italia alla prese con una fuga dei cervelli sulla scia del controverso divieto di utilizzo della carne coltivata
Dopo che l'Italia è diventata l'unico paese al mondo ad aver vietato la carne coltivata, parliamo con i ricercatori del futuro che li aspetta.
“We will have to leave because we don’t have a future here.” Italian researchers fear brain drain in wake of controversial cultivated meat ban
Following the controversial cultivated meat ban, some fear an exodus of talented young scientists – particularly unwelcome given nearly 10% of Italians already live abroad – while others are concerned the move may cut off future funding opportunities and damage the country’s scientific standing on the global stage.
The results of a £15.6 million funding call round out a bumper year for British alternative protein researchers and entrepreneurs.
This year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
The UK's Department for Science, Innovation and Technology (DSIT) has today highlighted the critical role that alternative proteins like cultivated meat can play in achieving key national objectives for economic growth and food production as part of the National Vision for Engineering Biology.
The latest Horizon Europe deadlines are fast approaching, with calls offering exciting opportunities closing early in 2024. Our Research and Grants Manager Stella Child walks through the key calls for alternative protein researchers.
A humble plant that grows in abundance across the planet is at the heart of a project aiming to transform the global protein supply.
Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.