Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
The UK Government’s new food strategy highlights alternative proteins as an economic growth opportunity that supports a more sustainable food system.
Plans abandoned five years ago have resurfaced in Brussels, with a messy series of proposals to ban the use of everyday language to describe plant-based meat.
New research has estimated that, given the right support, innovative ways of producing everyday foods using fermentation could add £9.8 billion (€11.2 billion) to the UK economy.
Anne leads research to fill alternative protein knowledge gaps and strengthen the evidence underpinning our work.
The EU’s Strategy for European Life Sciences has outlined funding opportunities worth €350 million and plans to scale up fermentation technologies that could unlock the potential of Europe’s food innovators.
This position paper explores GFI Europe’s recommendations for the EU biotechnology and biomanufacturing sector and the EU Biotech Act, which presents a critical opportunity to set a clear policy framework for food biotechnology.
A new report from the FAO demonstrates for regulators and policymakers how existing food safety considerations and frameworks can be applied to precision fermentation. Here, we explore the key insights from this timely publication.
The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
