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.
A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
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.
An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.
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.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
As a researcher investigating the barriers stopping people from embracing more plant-based foods, Sarah Nájera Espinosa has plenty of personal experience to draw on.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
