Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
Researchers are using fermentation to turn agricultural waste into oils for food, using a process that could reduce methane emissions, improve food security and produce essential ingredients more sustainably.
The 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.
GFI 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.
The ‘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.
Das weltweit größte Forschungsprogramm Horizon Europe hat 25 Millionen Euro für die Erforschung alternativer Proteine angekündigt.
The latest Horizon Europe funding call is a treasure trove of opportunities for sustainable protein researchers.
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
GFI’s Seth Roberts was at COP27, talking to policymakers about how plant-based and cultivated meat can help build a more sustainable food system.
