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.
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.
New 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.'
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Meet the researcher: leading the UK’s new £12m cellular agriculture research hub with Prof Marianne Ellis
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
GFI-Report: Deutsche Branche für alternative Proteine ist gut aufgestellt, braucht aber stärkere Unterstützung aus der Politik
Neuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.