An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.
The latest investment figures show European privately held companies developing plant-based foods, cultivated meat, and fermentation raised nearly $509 million (€470 million) in 2024 – a 23% increase from the previous year.
Surveys in 15 European countries find people believe food safety regulators should have the final say, despite moves to ban it in countries like Italy.
As the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production.
A trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
GFI Europe's new analysis of NielsenIQ data from 13 countries finds sales of plant-based foods grew to a record €5.7 billion in 2022.
The plant-based industry has only begun to scratch the surface of what ingredients can be used to create more sustainable food, according to researcher Karolina Östbring.
In Deutschland sind die Venture-Capital-Investitionen in alternative Proteine auf den Stand von 2020 zurückgefallen — hier ist der Sektor vor allem durch Partnerschaften und strategische Investitionen von etablierten Unternehmen weiter gewachsen.
