Our favourite moments from a breakthrough year
Emily Johnson2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
Science
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.
Sustainable proteins in the UK
Your guide to business, science and policy of plant-based and cultivated meat in the UK.
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.
Sustainable protein innovation priorities
Explore white spaces, research gaps, technological needs, and investment priorities for plant-based, cultivated meat and fermentation.
One-page explainer on the science of sustainable protein
Sophie ArmourHow to explain the science of plant-based, cultivated meat and fermentation to the public in plain, accessible language.
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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.
Seren Kell
Seren works with scientists to develop, fund and promote open-source research on sustainable proteins.
