We talk to the researchers exploring how to accelerate cultivated meat's journey to supermarkets by using it as an ingredient in otherwise plant- and fermentation-based products.
Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
New research has found that 38% of German and UK adults intend to change their diets by eating more plant-based foods.
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.
