Science

Chicken of the woods mushroom growing from an oak tree
Blog Fermentation

Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz

Conrad Astley

Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.

Blog Cultivated

FP10 research programme: How Horizon Europe’s successor can unlock food innovation

Madeleine Koskull

Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.

Blog Cultivated

UK’s Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat

Conrad Astley

Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.

GFI Research grant program logo
Blog Cultivated

GFI research grants 2025: Meet next generation of European alternative protein innovators

Stella Child

The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.