The project represents the largest single investment the UK government has made to date in sustainable proteins, and will help British scientists and companies make cultivated meat at scale.
Meet the researcher: discovering the next big ingredients in plant-based protein with Karolina Östbring
The plant-based industry has only begun to scratch the surface of what ingredients can be used to create more sustainable food, according to researcher Karolina Östbring.
A career spent exploring the nutritional and health benefits of plant-based foods – along with an outsider’s perspective – has given Dr Alan Javier Hernandez Alvarez a unique insight into the challenges and opportunities facing the sector.
Ein Team von Forscherinnen und Forschern aus Luxemburg verwendet eine aus der Antike stammende Technologie, um nicht genutzte Stoffe in der Landwirtschaftlich in Fette umzuwandeln, die für nachhaltige Lebensmittel verwendet werden können.
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
Brewing up the future: using the power of fermentation to transform waste and byproducts into sustainable food
Researchers are using fermentation to turn agricultural waste into oils for food, using a process that could reduce methane emissions, improve food security and produce essential ingredients more sustainably.
A ‘new allegiance’ between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.
Das weltweit größte Forschungsprogramm Horizon Europe hat 25 Millionen Euro für die Erforschung alternativer Proteine angekündigt.
The latest Horizon Europe funding call is a treasure trove of opportunities for sustainable protein researchers.
Horizon Europe has announced €25 million in funding for research into sustainable proteins.