GFI's 2023 research grant programme is open for proposals. European researchers have long been at the forefront of sustainable protein innovation. Meet some of the researchers at the cutting edge of this burgeoning sector, learn how their work was helped by our grant programme, and how to apply to this year's scheme.
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
Ein Team von Forscherinnen und Forschern aus Luxemburg verwendet eine aus der Antike stammende Technologie, um nicht genutzte Stoffe in der Landwirtschaftlich in Fette umzuwandeln, die für nachhaltige Lebensmittel verwendet werden können.
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.
It might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
