Research & Scientific Studies

The Netherlands's Wageningen University & Research has inaugurated a new R&D facility to accelerate the scale-up of sustainable foods like proteins, reduce food waste, and develop eco-friendly packaging. One of the world's…
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A three-year government-backed project led by the VTT Technical Research Centre of Finland shows that creating value from every sidestream is crucial for plant-based companies to build a profitable business. Achieving profitability in…
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Most of the world is moving too slowly to meet food system transformation goals, with the measure for agrifood greenhouse gas emissions exhibiting one of the largest gaps, according to a new report. The vast majority of countries will…
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Scientists have developed a way to grow self-organising bovine tissues from cultured embryonic stem cells to recreate the texture of animal muscle fibres in cultivated meat. Cultivated meat companies are currently focused on scaling up…
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The University of Massachusetts Amherst has kicked off a $120M Future of Food Initiative to establish R&D hubs focused on novel proteins, sustainable food production, precision nutrition, and more. The state of Massachusetts has…
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A new study allays concerns that plant-based eating is linked to lower iron absorption and protein metabolism, finding that the body adapts to sustained dietary changes through natural processes. Even plant-based foods that are high in…
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Scientists at the UK's government-backed National Alternative Protein Innovation Centre have used artificial intelligence to pinpoint hundreds of plant-based proteins that can act as emulsifiers in food and personal care products. The…
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Scientists at ETH Zurich have developed a freeze-structuring technique to turn whole legumes into gels with a texture similar to animal muscle fibres, offering a minimally processed path to meat and seafood alternatives. The bean…
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Legumes, tofu and tempeh are driving the resurgence of the UK's plant-based protein sector, with conventional and vegan meat falling out of favour due to health and price concerns. As meat prices continue to climb and vegan alternatives…
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Alternative protein startups in Europe raised 56% more capital in the first half of 2026 than the same period a year ago, dominating the global investment landscape for this sector. After a dismal year in which investment in the…
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ProFuse Technology has used EU funding to develop technologies that address key challenges in cultivated meat production and could help address muscle loss associated with GLP-1 use. Can the cultivated meat industry benefit people on…
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Researchers in Brazil have developed a fermentation process that turns food waste into natural aromas that could be used to enhance the flavour of products like plant-based meat. Can food waste become a catalyst for tastier meat…
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Researchers in Australia have found that the waste from cultivated meat could be used to grow microalgae, which could be fed back into the system to replace expensive growth factors for cell-cultured proteins. The key to cheaper…
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Plant-based proteins blow animal sources out of the water on sustainability and health metrics, with tofu leading the charts, according to a new analysis by the Better Protein Institute. What's the best source of protein? That's the…
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People's personal experiences and family traditions are major hurdles to wider adoption of plant-based diets, a new study has found, highlighting a need to consider dietary choices "within their broader social and cultural context". …
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A basic plant-based basket costs up to 30% less than one containing conventional meat and dairy across nine major supermarkets in the Netherlands, according to a new analysis. If you're in the Netherlands, a grocery cart filled with…
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Researchers from the VTT Technical Research Centre of Finland have developed a pulp-based approach to growing mycelium leather, enabling large-scale production of the biomaterial. In June, Italian luxury fashion house Bottega Veneta…
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Tufts University is establishing a new $4.6M Innovation Hub for Food and Materials to help companies test and scale novel ingredients, sustainable foods, and biomaterials. Building on its sustainability leadership, US-based Tufts…
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US food tech startup Savor asked scientists to independently verify the climate gains from its carbon-derived fats, which were found to lower emissions by 50-98%. Savor's agriculture-free fats dramatically slash the climate footprint of…
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The World Economic Forum has namechecked alternative proteins and cellular agriculture as solutions that must be incorporated into food for long space missions. As missions to the Moon and Mars evolve from symbolic milestones to…
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A new study reveals that a combination of carbon labels and taxes on highly polluting foods would reduce emissions by the equivalent of 4.7% of the UK's overall emissions. Showcasing carbon footprints on product labels and taxing…
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