A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
Government should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.
Meet 7 researchers who used GFI research grants to help transform the future of food. Could you be next?
GFI's 2023 research grant programme is open for proposals. Meet some of the researchers at the cutting edge of this burgeoning sector, learn how their work was helped by our grant programme, and how to apply to this year's scheme.
European government funding in sustainable proteins poised to hit half a billion euros, report finds
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Meet the researcher: leading the UK’s new £12m cellular agriculture research hub with Prof Marianne Ellis
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
GFI-Report: Deutsche Branche für alternative Proteine ist gut aufgestellt, braucht aber stärkere Unterstützung aus der Politik
Neuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.