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Building an alt protein community at Brown University and beyond
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
GFI Europe welcomes the fact that the German federal government has firmly anchored alternative protein sources in its High-Tech Agenda.
The future of food is being decided now
Gabriela Diaz SidronInside GFI’s work to fund science and shape the bioeconomy.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK’s biggest supermarket than making the same dishes with beef, lamb and pork mince.
JUST IN: Major report unveils China’s protein playbook—a roadmap for other nations
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam Tooze and agricultural policy expert Prof. Shenggen Fan of China Agricultural University.
Alternative proteins: a strategic tool to adapt to climate change in Spain
Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
Protein demand is straining supply chains. Diversification is opening doors for alt proteins.
Four developments redefining the protein landscape
Ozempic Effect: Plant-based meats as allies of GLP-1 diets
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
