The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
The 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.
As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
The UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
