The European Commission’s latest strategy for food research includes positive references to diversifying protein supply and scaling up fermentation capacity, but fails to commit to funding the alternative protein research needed to achieve these aims.
GFI Europe has described the EU Protein Plan's omission of concrete measures to scale up the production of plant-based foods as a ‘missed opportunity’ for European farmers who need confidence to shift towards growing protein crops for human consumption.
Everything you need to know about biomass fermentation, how it can help us diversify our protein sources and foster a more sustainable food system.
A new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.
The European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states. This is the first new authorisation for mycoprotein since the Novel Foods regulation was introduced in the late 1990s.
A team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Precision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.
The EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.
