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.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
New analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.
Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
Surveys in 15 European countries find people believe food safety regulators should have the final say, despite moves to ban it in countries like Italy.
A new survey reveals that Italian consumers believe terms such as 'hamburger' and 'dairy' are appropriate for plant-based products.
