
Meet the researcher: algae, sea bass and 3D printing with Diana Marques
Conrad AstleyDon’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.
Don’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
It 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.
A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.
With world-class scientific institutions, innovative food producers and a strong plant-based market, the UK has the potential to be at the forefront of the transition to alternative proteins.
The UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.
Explore white spaces, research gaps, technological needs, and investment priorities for plant-based, cultivated meat and fermentation.
How to explain the science of plant-based, cultivated meat and fermentation to the public in plain, accessible language.
DownloadLearn how government investment in plant-based and cultivated meat research can make sustainable proteins delicious and affordable across Europe.
Horizon Europe has announced €32 million in funding, in its biggest-ever package of support covering plant-based, cultivated meat and fermentation.