The UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
The UK's Department for Science, Innovation and Technology (DSIT) has today highlighted the critical role that alternative proteins like cultivated meat can play in achieving key national objectives for economic growth and food production as part of the National Vision for Engineering Biology.
We visited mycoprotein pioneers Quorn Foods and the Centre for Process Innovation, home to the UK’s National Industrial Biotechnology Facility, to see how effective public-private partnerships can accelerate alternative proteins.
The latest Horizon Europe deadlines are fast approaching, with calls offering exciting opportunities closing early in 2024. Our Research and Grants Manager Stella Child walks through the key calls for alternative protein researchers.
Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
The Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.
Una de las inversiones más grandes jamás realizadas en proteínas alternativas en toda España. El centro ayudará a las empresas a aumentar la producción de alimentos sostenibles de origen vegetal y fermentación.
The 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).
