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Blog Fermentation

A cow’s worth of protein every two minutes – how fermentation could feed millions

Sophie Armour

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.

Blog Kultiviert

COP26: Why world leaders need to be talking about sustainable proteins

Alice Ravenscroft

GFI will be on the ground in Glasgow, encouraging national governments to include sustainable proteins – making meat from plants and cultivating it from cells – into their national plans.

Sustainable protein innovation priorities
Plant-based burger with sweet potato fries
Blog Kultiviert

Record €2.6 billion invested in sustainable proteins in 2020 – 3x the amount invested in 2019

Sophie Armour

New data released today by the Good Food Institute reveals that globally, 2020 was a record period of investment in companies creating sustainable alternatives to conventional animal-based foods.