Science

GFI and EIT Food launch Innovation Challenge to bring down cost of cultivating meat

Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins

Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.

Meet the researcher: algae, sea bass and 3D printing with Diana Marques

Don’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.

Our favourite moments from a breakthrough year

2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.

Scientists use algae to cultivate boneless sea bass fillet

A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.