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.
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.
Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
The Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.
Una de las inversiones más grandes jamás realizadas en proteínas alternativas en toda España. El centro ayudará a las empresas a aumentar la producción de alimentos sostenibles de origen vegetal y fermentación.
