UK Government Invests £1.4M to Expand Food Standards Agency’s Precision Fermentation Expertise
The UK government has announced it is investing £1.4 million in a new innovation hub that aims to expand the expertise of the Food Standards Agency (FSA) in new technologies such as precision fermentation. Precision fermentation involves the use of microorganisms such as yeast to make ingredients like whey protein without the use of animals. The process has been used for decades to produce ingredients such as rennet for cheesemaking, …
Alternative Proteins Could Create Up to 250,000 Future-Proof Jobs in Germany By 2045
A recent study by the consultancy firm Systemiq has examined how alternative protein sources in Germany could promote economic growth and open up new trade opportunities. It shows how many sustainable jobs could be created in this growing sector, what impact a diversified protein supply could have on climate and environmental protection and what measures are needed to position Germany as an innovation leader in this area. The study “A Taste of Tomorrow: …
GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets
A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, …
Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives
Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good …
New GFI Report Reveals Current Trends in Cultivated Meat Production & Scaling
The Good Food Institute has released a new report, Trends in Cultivated Meat Scale-Up and Bioprocessing, that provides valuable insights into the production of cultivated meat. The report summarizes the findings of a comprehensive 2023 survey of 30 cultivated meat companies and equipment providers, which was conducted to uncover trends in equipment and material usage, production facilities, food safety, and scaling strategies. The following are the key findings of GFI’s survey. The complete report …
2023 GFI Reports: Cultivated Meat and Fermentation Industries Growing Despite Drop in Investments
The Good Food Institute has released the 2023 State of the Industry Reports for the alt protein industry. These annual reports provide a global analysis of each sector’s commercial landscape, investments, scientific progress, and government and regulatory developments. The following are the top highlights in cultivated meat and fermentation for 2023, providing an overview of the key developments in these industries. The complete reports can be found here. Cultivated Meat …
A Deep Dive into the Role of 3D Scaffolds as the Building Blocks for Cultivated Meat
In addition to scaling and cost hurdles, cultivated meat production faces the unique challenge of developing final products that meet the consumer’s expectations of conventional animal-based meat, including larger pieces akin to whole cuts. However, most prototypes are made from ground meat and do not look exactly like whole cuts. Why is this the case? 3D scaffolds Companies in the space are experimenting with 3D structures or scaffolds to recreate …
Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute
Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and …
Cultivated Meat Struggles to Gain Traction Among Consumers, Survey Finds
A recent Statista Consumer Insights survey has revealed that cultivated meat still struggles to gain widespread acceptance among consumers worldwide. The survey, which included 2,000 to 10,000 adults aged 18 to 64 per country from January to December 2023, shows a varying willingness to try cultivated meat. According to the findings, in India, for example, one in five respondents expressed interest in trying cultivated meat, while only 9% of those surveyed …
Italian Cultivated Meat Ban Could Be “Unenforceable” Due to Violation of EU Scrutiny Procedure
The European Commission has said that Italy violated an EU scrutiny procedure by banning cultivated meat without allowing other member states or the Commission itself to give their views. The Italian government first proposed the ban in March of last year, citing a lack of studies on the effects of cultivated meat. In October, it was revealed that a draft law proposing the ban had been withdrawn from EU scrutiny, …