Meet the researcher: synthesising the evidence on plant-based meat and nutrition with Rubén Fernández-Rodríguez
Conrad AstleyA Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
Science
Report: European alternative protein patents jump by 960% in 10 years
Conrad AstleyThe first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
Meet the researcher: Filling the missing gaps in our plant-based knowledge with Professor Ute Weisz
Conrad AstleyA researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
GFI research grants 2025: Meet next generation of European alternative protein innovators
Stella ChildThe latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
New research finds major health and environmental benefits of shift towards plant-based new and whole foods – but you wouldn’t have guessed from the headlines
A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.
NAPIC is the latest in an exciting string of UK alternative protein research centres – here’s a whistle-stop tour of the exciting new projects
Seren KellThe UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
Scientists team up with Copenhagen Michelin-starred alchemist chefs to unveil innovative mycelium ingredient
Conrad AstleyScientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
Meet the researcher: Building support for cultivated meat in Italy with Alessandro Bertero
Conrad AstleyAn Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.
Report: More than a quarter of all European alternative protein research was published last year
Conrad AstleyA 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.
