European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
Independent recommendations to the UK’s food safety regulator pave the way for a robust and innovative approach to regulating foods such as cultivated meat and precision fermentation.
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
The project represents the largest single investment the UK government has made to date in sustainable proteins, and will help British scientists and companies make cultivated meat at scale.
GFI Europe's new analysis of NielsenIQ data from 13 countries finds sales of plant-based foods grew to a record €5.7 billion in 2022.
A career spent exploring the nutritional and health benefits of plant-based foods – along with an outsider’s perspective – has given Dr Alan Javier Hernandez Alvarez a unique insight into the challenges and opportunities facing the sector.
In Deutschland sind die Venture-Capital-Investitionen in alternative Proteine auf den Stand von 2020 zurückgefallen — hier ist der Sektor vor allem durch Partnerschaften und strategische Investitionen von etablierten Unternehmen weiter gewachsen.
New data reveals sustainable protein companies across Europe raised €579 million ($622 million) in investment last year – nearly 24% more than in 2021 – despite strong global economic headwinds.
Our Science and Technology Community Coordinator Martina Helmlinger on the exciting work of the Alt Protein Project and how students can get involved.
