A medida que crece en Europa el apetito por los alimentos de origen vegetal, estos productos presentan nuevas oportunidades para que los agricultores produzcan las materias primas que necesitan.
As the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
In part one of our new scale-up series, we explore 4 essential questions to help new entrants set themselves up for scaling success.
A trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
Helene works to mobilise more capital into the alternative protein industry to finance infrastructure projects.
New research in Germany and Austria has found nearly two-thirds of people believe consumers should have the choice to eat cultivated meat once it has been approved.
We visited mycoprotein pioneers Quorn Foods and the Centre for Process Innovation, home to the UK’s National Industrial Biotechnology Facility, to see how effective public-private partnerships can accelerate alternative proteins.
More than half of European consumers are eating less meat, but taste and price remain the biggest barriers to wider adoption of plant-based foods, a major study has found.
Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.
The Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.
