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Meet the researcher: the fascinating philosophy of sustainable proteins with Luca Lo Sapio
Conrad AstleyA ‘new allegiance’ between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.
Money, mycelium and micronutrients: the most predicted sustainable protein trends for 2023
Carlotte LucasThe predictions business is a tricky game, so we leant on collective wisdom to help us. Here are the top 5 most predicted sustainable protein trends for 2023.
Building a sustainable protein future: GFI Europe’s Managing Director reflects on 4 years of impact
Richard Parr MBEGFI Europe’s Managing Director Richard Parr MBE looks back on GFI Europe at four years old, all that has been achieved and the next exciting chapter for the organisation.
Bio Base Europe – visiting the bridge over the innovation valley of death
Pauline GrimmerThe ‘valley of death’ is the name given to the dangerous early period for innovations and startups after seed funding investment has begun to run low in the transition to and scale-up of commercialisation.
Diving deeper into Horizon Europe funding to unlock sustainable protein innovation
Seren KellThe latest Horizon Europe funding call is a treasure trove of opportunities for sustainable protein researchers.
Horizon Europe announces €25 million for sustainable proteins
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
10 times sustainable proteins won big in 2022
Sarah Ellison2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Putting sustainable proteins on the table at COP27
Seth RobertsGFI’s Seth Roberts was at COP27, talking to policymakers about how plant-based and cultivated meat can help build a more sustainable food system.
Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald
Conrad AstleyDr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Researchers recreate scent of salmon from plants to deliver more sustainable seafood
Conrad AstleyResearchers are aiming to recreate the unique aroma of salmon using plants to support the development of delicious and sustainable alternative seafood products.
