This week has seen the worrying and ironic spectacle of some European agriculture ministers putting a note before an EU Council meeting that included misinformation about cultivated meat.
A researcher working to develop the first cultivated octopus product is at the heart of a €7 million project bringing together European experts to boost knowledge about cultivated meat.
Dopo che l'Italia è diventata l'unico paese al mondo ad aver vietato la carne coltivata, parliamo con i ricercatori del futuro che li aspetta.
Following the controversial cultivated meat ban, some fear an exodus of talented young scientists – particularly unwelcome given nearly 10% of Italians already live abroad – while others are concerned the move may cut off future funding opportunities and damage the country’s scientific standing on the global stage.
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.
Last week’s Good Food Conference was a fantastic opportunity to take stock of how far the global plant-based, cultivated meat and fermentation sectors have grown. Read some key highlights from Carlotte in our corporate engagement team who was on the ground at the event.
“La notizia diffusasi in Italia secondo cui la Commissione per l’Agricoltura e lo Sviluppo Rurale del Parlamento Europeo avrebbe adottato un divieto riguardante la carne coltivata è errata” hanno affermato gli esperti del think tank no-profit Good Food Institute Europe.
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.
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.
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
