Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins
Conrad AstleyDr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
Science
IPCC report highlights role of sustainable proteins in adapting to climate change
Conrad AstleyWorld’s top climate scientists acknowledge the role plant-based and cultivated meat could play in future-proofing our food system.
Meet the researcher: algae, sea bass and 3D printing with Diana Marques
Conrad AstleyDon’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.
Our favourite moments from a breakthrough year
Emily Johnson2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
A cow’s worth of protein every two minutes – how fermentation could feed millions
Sophie ArmourIt might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
Scientists use algae to cultivate boneless sea bass fillet
Conrad AstleyA team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.
Alternative proteins in the UK
With world-class scientific institutions, innovative food producers and a progressive policy and regulatory environment, the UK is emerging as a leader in protein diversification.
UK government invests in cultivated meat commercialisation
Conrad AstleyThe UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.
Public research funding
Learn how government investment in plant-based and cultivated meat research can make sustainable proteins delicious and affordable across Europe.
Horizon Europe announces €32 million for sustainable proteins
Sophie ArmourHorizon Europe has announced €32 million in funding, in its biggest-ever package of support covering plant-based, cultivated meat and fermentation.
