Is plant-based meat ultra-processed?
Plant-based meat is often considered an ultra-processed food, but on average has a good nutrient profile and is shown to have health advantages over the processed meat it often replaces.
Science
Horizon Europe alternative protein funding calls for 2024 – everything you need to know
Stella ChildThe latest Horizon Europe deadlines are fast approaching, with calls offering exciting opportunities closing early in 2024. Our Research and Grants Manager Stella Child walks through the key calls for alternative protein researchers.
Meet the researcher: Growing a grassroots protein revolution with Mette Lübeck
A humble plant that grows in abundance across the planet is at the heart of a project aiming to transform the global protein supply.
Meet the researcher: precision fermentation fat
Conrad AstleyAcross 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
Conrad AstleyThe 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
Conrad AstleyUna 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
Conrad AstleyThe 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
Conrad AstleyCompanies 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
Conrad AstleyA 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
Linus PardoeGovernment should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.