Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%
Conrad AstleyThe first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
Science
The history of precision fermentation: How the future of food has been on your plate for decades
Stella ChildPrecision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
Meet the 2026 GFI research grantees shaping the future of alternative proteins in Europe
Stella ChildDiscover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.
Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis
Conrad AstleyA background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.
New fermentation methods could add nearly £10 billion to UK economy by 2050, research shows
Conrad AstleyNew 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.
Rapport : en Europe, la recherche sur la diversification des sources de production de protéines a triplé depuis 2020
Une nouvelle analyse met en lumière la croissance rapide de la recherche sur la diversification des sources de production de protéines en Europe, le nombre d’études publiées et le niveau de financement public ayant presque triplé au cours des cinq dernières années.
Report: European alternative protein research has tripled since 2020
David Hunt Stella ChildNew analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.
Meet the researcher: Embracing the natural complexity of legumes with Patrick Rühs
Conrad AstleyEmbracing the complexity of natural raw ingredients can help develop more nutritious, tastier and affordable plant-based products while challenging consumer concerns around ultra-processed foods.
Where does plant-based meat fit in the ultra-processed foods narrative?
Amy WilliamsWhy more nuance is needed to help drive meaningful change towards a healthier, more sustainable food system.