More than half of European consumers are eating less meat, but taste and price remain the biggest barriers to wider adoption of plant-based foods, a major study has found.
The Danish government has published the first ever national action plan outlining how the country can transition towards a more plant-based food system.
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 Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.
Una de las inversiones más grandes jamás realizadas en proteínas alternativas en toda España. El centro ayudará a las empresas a aumentar la producción de alimentos sostenibles de origen vegetal y fermentación.
Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.
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.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
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.
New Managing Director of GFI Europe Alex Mayers reflects on the road ahead for sustainable proteins: 'The next chapter in this crucial sector’s development will change lives, and we are in a position to author it.'
