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

We can’t do this alone: Why coalition building is essential to addressing the climate ‘cow in the room’
Emily JohnsonHow we worked to drive real climate action in 2024

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

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

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.

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.