A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
With economic headwinds facing the food sector, conducting sorely needed research and development into healthy, sustainable foods is harder than ever for companies. We visited a pilot plant seeking to lower the hurdles for companies looking to bring such innovations from concept to consumer.
GFI's 2023 research grant programme is open for proposals. Meet some of the researchers at the cutting edge of this burgeoning sector, learn how their work was helped by our grant programme, and how to apply to this year's scheme.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
Independent recommendations to the UK’s food safety regulator pave the way for a robust and innovative approach to regulating foods such as cultivated meat and precision fermentation.
Neuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.
Exploring recent developments surrounding plant-based, cultivated and fermentation-made proteins exploring market development, the commercial landscape, investments and investors, the scientific landscape, surveys on the acceptance of alternative products, and 15 policy recommendations for Germany.
New data reveals the UK’s cultivated meat sector raised £61 million ($74 million) in 2022 – nearly five times more than in the previous year – despite strong economic headwinds.
