
Report: European alternative protein patents jump by 960% in 10 years
Conrad AstleyThe first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
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.