Novel foods milestone as new mycoprotein earns first EU approval
Lea SeyfarthThe European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states.
Fermentation
Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich
Conrad AstleyA team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
Conrad AstleyAn international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
The history of precision fermentation: How the future of food has been on your plate for decades
Stella ChildPrecision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
Research finds alternative proteins could boost EU economy by €111 billion by 2040
Elena WaldenAlternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
EU Biotech Act a ‘missed opportunity’ for food innovation
Nonprofit think tank the Good Food Institute Europe (GFI Europe) has welcomed plans in today’s Biotech Act to expand the advice regulators provide to innovators bringing new foods to market. But it has described plans to exclude Novel Foods from regulatory sandboxes as a 'missed opportunity'.
Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis
Conrad AstleyA background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.
EU Bioeconomy Strategy proposals will help fermentation innovators bring products to market
Conrad AstleyThe EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.
New fermentation methods could add nearly £10 billion to UK economy by 2050, research shows
Conrad AstleyNew research has estimated that, given the right support, innovative ways of producing everyday foods using fermentation could add £9.8 billion (€11.2 billion) to the UK economy.
Report: European alternative protein research has tripled since 2020
David Hunt Stella ChildNew analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.