News

Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis

A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.

Meet the researcher: Embracing the natural complexity of legumes with Patrick Rühs

Embracing the complexity of natural raw ingredients can help develop more nutritious, tastier and affordable plant-based products while challenging consumer concerns around ultra-processed foods.

Meet the researchers exploring whether the future of cultivated meat is hybrid

We talk to the researchers exploring how to accelerate cultivated meat’s journey to supermarkets by using it as an ingredient in otherwise plant- and fermentation-based products.

Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz

Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.

Meet the researcher: synthesising the evidence on plant-based meat and nutrition with Rubén Fernández-Rodríguez

A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.

Meet the researcher: Filling the missing gaps in our plant-based knowledge with Professor Ute Weisz

A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods’ potential.

Meet the researcher: Chewing the fat about healthier plant-based foods with Andrea Araiza Calahorra

Meet the researcher: Building support for cultivated meat in Italy with Alessandro Bertero

An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.

Meet the researcher: Using biomedical insights to advance cultivated meat with Petra Kluger

Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.

Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro

A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.