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Europe has almost 50% of global protein fermentation capacity: here’s how to unleash its potential

好的食物研究所报告阐明欧元ope’s potential to become a world leader in producing sustainable food through fermentation – but warns an increase in demand will stretch capacity and calls for governments and businesses to invest in more capacity.

European government funding in sustainable proteins poised to hit half a billion euros, report finds

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).

6 key priorities to accelerate sustainable protein science

Meet the researcher: Finding a deeper way of protecting our oceans with Richard Splivallo

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.

Historic approval of cultivated meat in the US shows Europe is falling behind

American consumers will soon be able to buy cultivated meat. European governments must invest and make the regulatory process transparent to make sure the environmental, public health and economic benefits are felt here.

The tools to shift the trajectory of climate change are in our hands and on our plates – 3 essential components in building a better food system for people, animals and the planet.

New Managing Director of GFI Europe Alex Mayers reflects on the road ahead for sustainable proteins: ‘The next chapter in this crucial sector’s development will change lives, and we are in a position to author it.’

Novel Foods Regulatory Framework needs refreshing to foster UK innovation, finds independent review

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.

Meet the researcher: bridging the gap between academia and entrepreneurship with Prof Che Connon

Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.

Neuer Report empfiehlt die Umrüstung von Produktionsanlagen, um die steigende Nachfrage nach pflanzenbasiertem Fleisch zu decken

Ein neuer Report rät Unternehmen, die Fleisch auf pflanzlicher Basis herstellen, Anlagen und Gebäude aus anderen Bereichen der Lebensmittelindustrie umzurüsten und für die Produktion von pflanzlichem Fleisch zu nutzen, um sich auf die künftige Nachfrage einzustellen.

Could retrofit of existing infrastructure help solve plant-based scalability?

A new report says plant-based meat companies should reuse equipment and buildings built for other parts of the food industry to quickly scale up production in order to satisfy future demand.