10 times sustainable proteins won big in 2022
Sarah Ellison2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Donor impact
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.
How sustainable proteins took centre stage at a meat industry trade fair
Carlotte LucasGFI 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 calls for UK to become world leader in cultivated meat at parliamentary event
Conrad AstleyGFI 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.
Plant-based meat sales up 19% to record €2.3 billion in western Europe, report shows
Conrad AstleyGFI's latest state of the industry reports show plant-based meat sales climbed to record highs across Europe in 2021.
Meet the researcher: algae, sea bass and 3D printing with Diana Marques
Conrad AstleyDon’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.
Our favourite moments from a breakthrough year
Emily Johnson2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
Scientists use algae to cultivate boneless sea bass fillet
Conrad AstleyA team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.
