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.
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.
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.
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.
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.