Is plant-based meat ultra-processed?

Plant-based meat is one of the product categories consumers most associate with being ultra-processed, but research has found that the ultra-processed designation has no bearing on how ‘healthy’ it is. We take a look at the science.

Blog Fermentation

How public-private partnerships are accelerating alternative proteins: a case study from the North East of England

Linus Pardoe

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.

Blog Cultivated

Horizon Europe alternative protein funding calls for 2024 – everything you need to know

Stella Child

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.

Plant-based food products
Blog Industry

Over 50% of Europeans are eating less meat, but taste and price remain biggest barriers to plant-based uptake

Conrad Astley

More than half of European consumers are eating less meat, but taste and price remain the biggest barriers to wider adoption of plant-based foods, a major study has found.

Blog Fermentation

Catalunya destina 7 milions d’euros a la investigació de proteïnes alternatives

Conrad Astley

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.

Blog Fermentation

Cataluña destina 7 millones de euros a la investigación de proteínas alternativas

Conrad Astley

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.

Blog Fermentation

Catalonia invest €7 million in CiPA hub to lead alternative protein science in Southern Europe

Conrad Astley

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).