
Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins
Conrad AstleyDr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
Wissenswertes zum deutschen Markt für pflanzenbasierte und kultivierte Fleisch-, Eier-, Milch- und Fischprodukte und für nachhaltige Lebensmittel auf Basis von Fermentation.
Das Good Food Institute legt Zahlen zu Investitionen in Alternative-Proteine-Unternehmen vor – mit 121,5 Mio. Euro war 2021 für deutsche Unternehmen ein Rekordjahr.
New data released today by the Good Food Institute reveals sustainable protein companies across Europe raised more than €2.2 billion throughout 2021.
As the range of delicious plant-based options available across Europe expands, we look at what this year's Veganuary launches tell us about what to expect from sustainable proteins in 2022.
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
It might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
Your guide to business, science and policy of plant-based and cultivated meat in the UK.
There is one sector that was completely absent from high level discussions, despite causing 21% of global emissions: animal agriculture.
GFI Europe calls on governments to direct at least 10% of the agricultural innovation funding announced at COP26 today towards changing meat production.