Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.
A career spent analysing the chemistry behind milk has given Etske Bijl unique insights to help her develop the world’s first precision fermentation-made hard cheese.
Government should invest £78 million annually in research between 2025-2030 as part of its science superpower mission.
GFI's 2023 research grant programme is open for proposals. 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.
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.
Neuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.
Exploring recent developments surrounding plant-based, cultivated and fermentation-made proteins exploring market development, the commercial landscape, investments and investors, the scientific landscape, surveys on the acceptance of alternative products, and 15 policy recommendations for Germany.
