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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
Conrad AstleyBringing 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
Conrad AstleyA 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
Conrad AstleyA 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: Building support for cultivated meat in Italy with Alessandro Bertero
Conrad AstleyAn 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
Conrad AstleyDr 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
Conrad AstleyA new centre based at Imperial College London aims to revolutionise the development of alternative proteins.

Meet the researcher: How researching plant-based foods changed this scientist’s perspective on processed products
As a researcher investigating the barriers stopping people from embracing more plant-based foods, Sarah Nájera Espinosa has plenty of personal experience to draw on.

Meet the researchers: Tapping into the unexplored potential of an ancient technology
Conrad AstleyA technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.

APP 2024: join the student movement shaping the future of food
Seren KellFrom Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.