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Blog Cultivated

GFI research grants 2025: Meet next generation of European alternative protein innovators

Stella Child

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.

Blog Cultivated

Report: More than a quarter of all European alternative protein research was published last year

Conrad Astley

A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.  

Blog Cultivated

Before and after: 5 years of GFI Europe in 6 maps

Emily Johnson

On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.

Blog Fermentation

Meet the researcher: making precision fermentation cheese with Etske Bijl

Conrad Astley

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.

Blog Cultivated

Meet 7 researchers who used GFI research grants to help transform the future of food. Could you be next?

Conrad Astley

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. 

A farmer removing the husk from an ear of corn
Blog Fermentation

Forscher nutzen Fermentation, um Lebensmittel aus Lebensmittelabfällen zu entwickeln

Ivo Rzegotta

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.