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.
The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
Suomesta on kehkeytynyt viime vuosien aikana vaihtoehtoisten proteiininlähteiden nouseva tähti – vaikka paikallisten puheista päätellen tätä ei välttämättä osaisi arvata.
Some alternative protein products using precision fermentation ingredients have already entered the US market and these ingredients have long been used in products like supplements. But the vast majority of consumers across Europe and the United States haven’t yet heard of precision fermentation, and there is no consensus on how to talk about it.
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.
Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.
Scientists 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.
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
