Science

Our favourite moments from a breakthrough year

2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.

A cow’s worth of protein every two minutes – how fermentation could feed millions

It might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.

Scientists use algae to cultivate boneless sea bass fillet

A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.

UK government invests in cultivated meat commercialisation

The UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.

COP26: Why world leaders need to be talking about sustainable proteins

GFI will be on the ground in Glasgow, encouraging national governments to include sustainable proteins – making meat from plants and cultivating it from cells – into their national plans.

Horizon Europe announces €32 million for sustainable proteins

Horizon Europe has announced €32 million in funding, in its biggest-ever package of support covering plant-based, cultivated meat and fermentation.

Cultivated meat could slash climate impact of meat production by up to 92%, study finds