The latest Horizon Europe deadlines are fast approaching, with calls offering exciting opportunities closing early in 2024. Our Research and Grants Manager Stella Child walks through the key calls for alternative protein researchers.
More than half of European consumers are eating less meat, but taste and price remain the biggest barriers to wider adoption of plant-based foods, a major study has found.
La recente relazione del Parlamento Europeo sulla EU Protein Strategy è un passo avanti verso una produzione e un consumo più sostenibili di proteine nell'Unione Europea.
“La notizia diffusasi in Italia secondo cui la Commissione per l’Agricoltura e lo Sviluppo Rurale del Parlamento Europeo avrebbe adottato un divieto riguardante la carne coltivata è errata” hanno affermato gli esperti del think tank no-profit Good Food Institute Europe.
Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.
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.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
New Managing Director of GFI Europe Alex Mayers reflects on the road ahead for sustainable proteins: 'The next chapter in this crucial sector’s development will change lives, and we are in a position to author it.'
The comprehensive resource will be an invaluable tool for policymakers and stakeholders across the cultivated meat sector – check out our key take-homes from this landmark document.
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
