
Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald
Conrad AstleyDr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Dr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Researchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
GFI Europe und die EU-finanzierte Innovationsagentur EIT Food haben die Gewinner der „Cultivated Meat Innovation Challenge” bekannt gegeben.
Researchers investigating how tobacco plants and microalgae can help reduce the cost of cultivated meat are among the winners of a €400,000 prize.
A project to feed astronauts on future missions to Mars could make a huge difference to the lives of millions of people back on Earth, according to a researcher studying the feasibility of cultivating meat in space.
A new paper by the GFI Europe, Bridge2Food and the European Alliance for Plant Based Foods calls on the EU to create a long-term vision to make sure the continent’s plant-based sector can deliver on its potential.
Understand the science of cultivated meat, plant-based foods and fermentation and explore Europe's sustainable protein research ecosystem.
There needs to be more interaction between the worlds of food and science, according to a researcher working with a Michelin star restaurant to develop fish-free seafood.
The Smart Project project is a European Commission-funded partnership between GFI, ProVeg, and 31 partner organisations.
Ein Team von Wissenschaftler:innen hat Fördermittel erhalten, um gemeinsam mit einem renommierten Restaurant in Dänemark ein neues Meeresfrüchteprodukt zu entwickeln.