A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
New analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.
As the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
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).
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
