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‘World’s first’ cultivated oyster prototype developed by Pearlita Foods

Major steps for insect protein after Europe greenlights mealworms and FSA launches public consultation

Breakthrough makes cell-based beef a thousand times cheaper to produce, SCiFi Foods claims

What can we expect to see from major food hubs around the world?

BCarbon and Future Food Solutions launch programme to encourage farmers to plant cover crops to remove carbon from atmosphere

Alternative protein transition accelerated by health and climate conscious consumers, study says

Tetra Pak announces new set of research collaborations and programmes to tackle global food system challenges

Start-up Jellatech announces successful production of cell-based collagen

NotCo acquires new AI patents to create scents and aromas in plant-based foods that evoke ‘the smell of childhood’

University of Nottingham students win gold prize at Ecotrophelia 2022 food innovation awards

The Good Food Institute launches search for its first ever Entrepreneur-in-Residence

The beauty of food waste: how Professor of Sustainable Materials Richard Blackburn has turned fruit scraps into skincare

Tetra Pak and start-up Mycorena to open plant to produce alternative proteins using fungi fermentation

Non-alcoholic cider: how it’s made and the best products to try

The ultimate guide to non alcoholic prosecco

Good Food Institute and EIT launch €100,000 Innovation Challenge to tackle costs of cultivated meat production

Researchers at the University of Tokyo develop edible ‘cement’ from food waste

Parties, picnics and pubs: the ultimate guide to non-alcoholic drinks