Science

Meet the researcher: precision fermentation fat

Across Europe, researchers are finding new ways of using well-established technologies to develop sustainable fat with the same the complex flavour as conventional meat.

Catalunya destina 7 milions d’euros a la investigació de proteïnes alternatives

The Good Food Institute Europe, l'organització que promou l'avanç de les proteïnes sostenibles, celebra la inversió de 7 milions d'euros realitzada pel Govern català en un centre de recerca destinat a promoure el desenvolupament de formes sostenibles de produir anàlegs de carn.

Cataluña destina 7 millones de euros a la investigación de proteínas alternativas

Una de las inversiones más grandes jamás realizadas en proteínas alternativas en toda España. El centro ayudará a las empresas a aumentar la producción de alimentos sostenibles de origen vegetal y fermentación.

Catalonia invest €7 million in CiPA hub to lead alternative protein science in Southern Europe

The Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA).

Cultivated Meat Innovation Challenge winners unlock €1.2 million in additional funding

Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.

Meet the researcher: making precision fermentation cheese with Etske Bijl

A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.

On the path to net zero: 9 ways the UK can build a ‘world-beating’ sustainable protein ecosystem

Government should invest £78 million annually in research between 2025-2030 as part of its science superpower mission. 

Meet 7 researchers who used GFI research grants to help transform the future of food. Could you be next?

GFI's 2023 research grant programme is open for proposals. Meet some of the researchers at the cutting edge of this burgeoning sector, learn how their work was helped by our grant programme, and how to apply to this year's scheme. 

6 key priorities to accelerate sustainable protein science

Meet the researcher: Finding a deeper way of protecting our oceans with Richard Splivallo

A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.