An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Bruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food.
GFI is a nonprofit think tank supported by a global community of donors dedicated to making food systems better for the planet, people, and animals.
This project optimizes bacterial cellulose production and formulation for plant-based protein foods.
This project uses mushrooms to brew natural flavors, making plant-based foods savory.
This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
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.
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.
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
