Science

Report: European alternative protein patents jump by 960% in 10 years

The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.

Meet the researcher: Filling the missing gaps in our plant-based knowledge with Professor Ute Weisz

A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.

Valokeilassa… Suomi – vaihtoehtoisten proteiininlähteiden pohjoinen tähti

Suomesta on kehkeytynyt viime vuosien aikana vaihtoehtoisten proteiininlähteiden nouseva tähti – vaikka paikallisten puheista päätellen tätä ei välttämättä osaisi arvata.

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

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.

Meet the researcher: Chewing the fat about healthier plant-based foods with Andrea Araiza Calahorra

New research finds major health and environmental benefits of shift towards plant-based new and whole foods – but you wouldn’t have guessed from the headlines

A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.

NAPIC is the latest in an exciting string of UK alternative protein research centres – here’s a whistle-stop tour of the exciting new projects

The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.

Forskere allierer sig med københavnske Michelin-kokke for atafsløre innovativt fermenteringsprodukt

Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.

Scientists team up with Copenhagen Michelin-starred alchemist chefs to unveil innovative mycelium ingredient  

Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.

Meet the researcher: Building support for cultivated meat in Italy with Alessandro Bertero

An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.