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Research & development
Texture is the key opportunity to improve taste of meat alternatives – but mimicking not the main priority, report reveals
Nectar, a non-profit organisation aiming to accelerate the alt-protein transition, has launched its new 'Taste of the industry 2025' report.
GFI finds European alt-protein patents have increased by 960% in ten years
Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.
Study: Alternative proteins could generate €65bn and 250,000 jobs for Germany by 2045
A recent analysis supported by GFI Europe highlights the substantial economic potential of alternative proteins in Germany.
UK alt-protein centres sign MoU to drive innovation and address scale-up challenges
Four UK alt-protein centres have come together under an MoU, aiming to drive innovation and tackle common challenges for the sector.
Heura Foods inaugurates new innovation lab, plans to file six new patents
Heura Foods has inaugurated a new innovation laboratory in Barcelona, and plans to file six new technology patents this year.
Researchers develop protein-based, plant-derived sweetener that is 10,000 times sweeter than sugar
Researchers have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar, using microbial fermentation.
Pureture collaborates with Kangwon National University on launch of Alternative Protein Research Center
Pureture has teamed up with South Korea’s Kangwon National University to establish the 'Alternative Protein Research Center’.
Cradle raises $73m in Series B funding round for AI-powered protein engineering technology
Cradle has raised $73m in Series B funding to address rising demand for its AI-powered protein engineering technology.
