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.
The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
Peter helps keep our operations running smoothly by handling day-to-day finance tasks and supporting workflow improvements at GFI Europe.
Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
Galicia takes a decisive step toward sustainable food production, positioning itself as a key player in plant-based protein manufacturing through a strategic alliance between the public and private sectors.
World-renowned for its fantastic food, it's no surprise Italian expertise has a lot to offer in the development of delicious plant-based foods, here are some key insights from our Policy Manager for Italy Francesca Gallelli, following the recent ‘Alternative’ event in Milan.
Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
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.
Suomesta on kehkeytynyt viime vuosien aikana vaihtoehtoisten proteiininlähteiden nouseva tähti – vaikka paikallisten puheista päätellen tätä ei välttämättä osaisi arvata.
Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
In part four of our series supporting startups, we explore how best to implement a scaling strategy that can maximise chances of delivering long-term profitability.
Agata enables smooth and efficient systems coordination at GFI Europe and Salesforce administration across GFI’s international network.
Frida coordinates GFI Europe’s internal initiatives and projects to support the smooth running of our team.
Emily crafts impactful and engaging communications for donors, ensuring they understand the transformational impact their support has on creating a sustainable, just, and secure food system for people, animals, and the planet.
Some alternative protein products using precision fermentation ingredients have already entered the US market and these ingredients have long been used in products like supplements. But the vast majority of consumers across Europe and the United States haven’t yet heard of precision fermentation, and there is no consensus on how to talk about it.
The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
Helen works with donors and philanthropy organisations across Europe in support of GFI’s mission to create a better food system for the planet, people, and animals.
Lea engages with EU policymakers to advance alternative proteins and create a better European food system.
A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.
How we worked to drive real climate action in 2024
The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
Madeleine works with policymakers, scientists and other organisations to secure government funding for sustainable protein research and innovation.
Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
Według raportu firmy Systemiq, do 2050 r. mięso hodowlane może wnieść do polskiej gospodarki od 1 do 4 mld euro rocznie.
Lena leads the People Operations function and, alongside the team, works to ensure that GFI Europe offers a positive, fair and inclusive people experience for all team members.
