Meet the researcher: precision fermentation fat
Conrad AstleyAcross Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
Cross-pillar
Catalonia invest €7 million in CiPA hub to lead alternative protein science in Southern Europe
Conrad AstleyThe Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA).
Alternative proteins in European food culture – chefs offer a serving of wisdom at Good Food Conference
Carlotte LucasLast week’s Good Food Conference was a fantastic opportunity to take stock of how far the global plant-based, cultivated meat and fermentation sectors have grown. Read some key highlights from Carlotte in our corporate engagement team who was on the ground at the event.
On the path to net zero: 9 ways the UK can build a ‘world-beating’ sustainable protein ecosystem
Linus PardoeGovernment should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.
