Meet the researchers: Tapping into the unexplored potential of an ancient technology
Conrad AstleyA technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
Donor impact
2023 round-up: finding the levers to move alternative proteins forward
Emily JohnsonThis year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
Meet the researcher: making precision fermentation cheese with Etske Bijl
Conrad AstleyA 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.
Meet 7 researchers who used GFI research grants to help transform the future of food. Could you be next?
Conrad AstleyGFI'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.
Forscher nutzen Fermentation, um Lebensmittel aus Lebensmittelabfällen zu entwickeln
Ivo RzegottaEin Team von Forscherinnen und Forschern aus Luxemburg verwendet eine aus der Antike stammende Technologie, um nicht genutzte Stoffe in der Landwirtschaftlich in Fette umzuwandeln, die für nachhaltige Lebensmittel verwendet werden können.
Brewing up the future: using the power of fermentation to transform waste and byproducts into sustainable food
Conrad AstleyResearchers are using fermentation to turn agricultural waste into oils for food, using a process that could reduce methane emissions, improve food security and produce essential ingredients more sustainably.
10 times sustainable proteins won big in 2022
Sarah Ellison2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Researchers recreate scent of salmon from plants to deliver more sustainable seafood
Conrad AstleyResearchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
Scientists work with Michelin starred Danish restaurant to create fish-free seafood
Conrad AstleyA team of scientists has received funding to work with chefs at a prestigious restaurant to create a new seafood product by growing fungi on seaweed.
