Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
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.
The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
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