Following the controversial cultivated meat ban, some fear an exodus of talented young scientists – particularly unwelcome given nearly 10% of Italians already live abroad – while others are concerned the move may cut off future funding opportunities and damage the country’s scientific standing on the global stage.
A humble plant that grows in abundance across the planet is at the heart of a project aiming to transform the global protein supply.
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.
A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
The plant-based industry has only begun to scratch the surface of what ingredients can be used to create more sustainable food, according to researcher Karolina Östbring.
A career spent exploring the nutritional and health benefits of plant-based foods – along with an outsider’s perspective – has given Dr Alan Javier Hernandez Alvarez a unique insight into the challenges and opportunities facing the sector.
A ‘new allegiance’ between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.
