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.
GFI's latest state of the industry reports show plant-based meat sales climbed to record highs across Europe in 2021.
Don’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.
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
