A 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?
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.
Ein 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
Researchers 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.
2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Researchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
A 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.
GFI Europe attended IFFA, the world's largest meat industry trade fair, to encourage the sector to get involved with plant-based and cultivated meat.
GFI Europe and Ivy Farm Technologies call for greater investment in cultivated meat research and a more collaborative regulatory process at an event in the UK Parliament.