Precision fermentation

UK Food Standards Agency to introduce initial regulated product reforms next year

UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins

Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro

A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.

UK Food Standards Agency to modernise regulations, boosting consumer choice for sustainable foods

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.

Horizon Europe alternative protein funding calls for 2024 – everything you need to know

The 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: precision fermentation fat

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.

Catalonia invest €7 million in CiPA hub to lead alternative protein science in Southern Europe

The Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA).

Alternative proteins in European food culture – chefs offer a serving of wisdom at Good Food Conference

Last week’s Good Food Conference was a fantastic opportunity to take stock of how far the global plant-based, cultivated meat and fermentation sectors have grown. Read some key highlights from Carlotte in our corporate engagement team who was on the ground at the event.

Meet the researcher: making precision fermentation cheese with Etske Bijl

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.

Novel Foods Regulatory Framework needs refreshing to foster UK innovation, finds independent review

Independent recommendations to the UK’s food safety regulator pave the way for a robust and innovative approach to regulating foods such as cultivated meat and precision fermentation.