Spotlight on… Finland – the north star of alternative proteins
Carlotte LucasFinland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
Plant-based
GFI research grants 2025: Meet next generation of European alternative protein innovators
Stella ChildThe 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.
NAPIC is the latest in an exciting string of UK alternative protein research centres – here’s a whistle-stop tour of the exciting new projects
Seren KellThe UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
Plant-based goes mainstream as European retail sales grow
Conrad AstleyNew analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.
Horizon Europe alternative protein funding calls for 2024 – everything you need to know
Stella ChildThe 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.
Meet the researcher: Growing a grassroots protein revolution with Mette Lübeck
A humble plant that grows in abundance across the planet is at the heart of a project aiming to transform the global protein supply.
Denmark publishes world’s first national action plan for plant-based foods
Conrad AstleyThe Danish government has published the first ever national action plan outlining how the country can transition towards a more plant-based food system.
Meet the researcher: squeezing the protein out of plants with Dr Alan Javier Hernandez Alvarez
Conrad AstleyA 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.
Researchers recreate scent of salmon from plants to deliver more sustainable seafood
Conrad AstleyResearchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.