Meet the researcher: precision fermentation fat
Conrad AstleyAcross Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
Public research funding
Catalunya destina 7 milions d’euros a la investigació de proteïnes alternatives
Conrad AstleyThe 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.
Cataluña destina 7 millones de euros a la investigación de proteínas alternativas
Conrad AstleyUna 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.
Cultivated Meat Innovation Challenge winners unlock €1.2 million in additional funding
Conrad AstleyCompanies 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.
Meet the researcher: making precision fermentation cheese with Etske Bijl
Conrad AstleyA 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 government funding in sustainable proteins poised to hit half a billion euros, report finds
Conrad AstleyEuropean 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).
Meet the researcher: Finding a deeper way of protecting our oceans with Richard Splivallo
Conrad AstleyA 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.
The tools to shift the trajectory of climate change are in our hands and on our plates – 3 essential components in building a better food system for people, animals and the planet.
Alex MayersNew 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.'
GFI-Report: Deutsche Branche für alternative Proteine ist gut aufgestellt, braucht aber stärkere Unterstützung aus der Politik
Ivo RzegottaNeuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.
Forscher nutzen Fermentation, um Lebensmittel aus Lebensmittelabfällen zu entwickeln
Ivo RzegottaEin Team von Forscherinnen und Forschern aus Luxemburg verwendet eine aus der Antike stammende Technologie, um nicht genutzte Stoffe in der Landwirtschaftlich in Fette umzuwandeln, die für nachhaltige Lebensmittel verwendet werden können.
