Science

Where does plant-based meat fit in the ultra-processed foods narrative?

Why more nuance is needed to help drive meaningful change towards a healthier, more sustainable food system.

Independent scientific report from Germany’s WBAE calls for de-polarisation and national leadership around protein diversification

Meet the researchers exploring whether the future of cultivated meat is hybrid

We talk to the researchers exploring how to accelerate cultivated meat's journey to supermarkets by using it as an ingredient in otherwise plant- and fermentation-based products.

Horizon Europe once again offers exciting opportunities for alternative protein researchers

The latest Horizon Europe deadlines are fast approaching, with plenty to offer the region’s food innovators. Dr Stella Child dives into the calls to unpack the opportunities for alternative protein researchers.

Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz

Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.

FP10 research programme: How Horizon Europe’s successor can unlock food innovation

Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.

Meet the researcher: synthesising the evidence on plant-based meat and nutrition with Rubén Fernández-Rodríguez

A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.

Report: European alternative protein patents jump by 960% in 10 years

The 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

A 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

The 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.