Galicia takes a decisive step toward sustainable food production, positioning itself as a key player in plant-based protein manufacturing through a strategic alliance between the public and private sectors.
World-renowned for its fantastic food, it's no surprise Italian expertise has a lot to offer in the development of delicious plant-based foods, here are some key insights from our Policy Manager for Italy Francesca Gallelli, following the recent ‘Alternative’ event in Milan.
Suomesta on kehkeytynyt viime vuosien aikana vaihtoehtoisten proteiininlähteiden nouseva tähti – vaikka paikallisten puheista päätellen tätä ei välttämättä osaisi arvata.
Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
In part four of our series supporting startups, we explore how best to implement a scaling strategy that can maximise chances of delivering long-term profitability.
Some alternative protein products using precision fermentation ingredients have already entered the US market and these ingredients have long been used in products like supplements. But the vast majority of consumers across Europe and the United States haven’t yet heard of precision fermentation, and there is no consensus on how to talk about it.
There’s no doubt it’s been a tough few years for the UK’s plant-based sector – in common with other parts of the food and drink industry. But after a rollercoaster of sudden growth followed by struggling sales, there are now signs of stabilisation.
New analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.
A new analysis has found that – with the right support – cultivated meat could make a significant contribution to the EU’s economy.
On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.
