Galicia takes a decisive step toward sustainable food production, positioning itself as a key player in plant-based protein manufacturing through a strategic alliance between the public and private sectors.
World-renowned for its fantastic food, it's no surprise Italian expertise has a lot to offer in the development of delicious plant-based foods, here are some key insights from our Policy Manager for Italy Francesca Gallelli, following the recent ‘Alternative’ event in Milan.
Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
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.
A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
There’s no doubt it’s been a tough few years for the UK’s plant-based sector – in common with other parts of the food and drink industry. But after a rollercoaster of sudden growth followed by struggling sales, there are now signs of stabilisation.
