The Good Food Institute Europe

?? February newsletter ?? Check out this month's edition of the GFI Europe newsletter, including a spotlight on alternative proteins in Finland, 130 groups call for a plant-based action plan in the EU, and the researcher who says underutilised crops present new opportunities for farmers. All this and more here ??

?? We’re hiring! ?? We’re looking for a Junior Public Affairs Specialist to join our team on a fixed-term contract, supporting our policy work in Germany and the wider DACH region. Based remotely in Germany, this team member will work as a part of our policy team, monitoring relevant policy proposals, analysing political debates and supporting media and event activities in Germany and the DACH area. ? In this responsible and impactful role you will work to drive real change in Germany and Europe towards a more ethical and sustainable food system.? ? Sound like the role for you? Know someone who might be interested? Please help us spread the word! Check out the job description to learn more and apply by 30 March: https://lnkd.in/e6NFEhYk

We're incredibly excited to be working closely with the UK’s Food Standards Agency (FSA) on the new regulatory sandbox for cultivated meat, aimed at boosting the regulator’s scientific knowledge. Our role will be to enable startups and researchers around the world to share their expertise with UK regulators, ensuring that the FSA has access to the widest and most detailed information possible. The sandbox sends a clear message that the UK government wants to capitalise on investments made in cultivated meat innovation, bringing products to market in a way that upholds the UK’s gold standard safety regulations. Read more about this pioneering project on the FSA website: https://lnkd.in/eziw7YYe #cultivatedmeat #regulation #novelfood

?? Meet the Speaker: Alex Mayers, Managing Director of GFI Europe! ?? As we count down to “Fermenting Circularity: The Role of Biosolutions and Fermentation in the Future of Agri-Food” in Rome on 22 May, marking National Bioeconomy Day, we’re excited to introduce Alex Mayers, Managing Director of GFI Europe, as one of our speakers. Alex leads GFI Europe’s efforts to accelerate protein innovation, including fermentation-made solutions that support food security, resilience, and sustainability while reducing environmental impact. This event – organised by GFI Europe and the Embassy of Denmark in Italy, in collaboration with Assobiotec – will bring together experts from Denmark and Italy’s food and biotech industries to explore how biosolutions and fermentation can drive circularity, sustainability, and improved nutrition. Discussions will highlight the potential of agricultural and industrial by-products for protein production, alongside insights into international regulatory frameworks and best practices from Denmark, a global leader in biosolutions. ?? Stay tuned for more speaker announcements and full program details! — In vista di "Circolarità in Fermento: Il ruolo delle biosoluzioni e della fermentazione nell’agroalimentare del domani”, che si terrà a Roma il 22 maggio in occasione della Giornata Nazionale della Bioeconomia, siamo lieti di annunciare tra i nostri speaker Alex Mayers, Managing Director di GFI Europe. Alex guida il lavoro di GFI Europe per accelerare l’innovazione nelle proteine, con un focus sulle soluzioni derivate dalla fermentazione, fondamentali per rafforzare la sicurezza alimentare, la resilienza e la sostenibilità riducendo l’impatto ambientale. L'evento—organizzato da GFI Europe e l’Ambasciata di Danimarca in Italia, in collaborazione con Assobiotec—riunirà esperti del settore agroalimentare e biotech di Danimarca e Italia per esplorare il ruolo delle biosoluzioni e della fermentazione nella promozione della circolarità, della sostenibilità e della nutrizione. Il programma approfondirà il potenziale di sottoprodotti agricoli e industriali per la produzione di proteine, insieme alle best practices dalla Danimarca, paese leader nelle biosoluzioni, e approfondimenti sul quadro normativo internazionale. ?? Restate sintonizzati per scoprire gli altri speaker e i dettagli del programma!

?? Galicia invests in plant-based production! ?? Public-private partnerships are a huge opportunity to expand sorely needed infrastructure and bring innovations in plant-based and fermentation-made ingredients to the public. Their potential is largest for reducing barriers to entry for smaller producers and start-ups, and unlocking private funding by de-risking investments for scaling. A new facility, a collaboration between the Galician government, Hijos de Rivera, S.A.U. brewery and Inproteins, will expand infrastructure for plant-protein extraction, showcasing how collaboration between public administrations, businesses, and financial institutions can play a pivotal role in building a more resilient, innovative, and sustainable food future. Check out our new blog on this exciting project, available in Spanish or English: https://lnkd.in/e-jgh9-s #galicia #circulareconomy #publicprivatepartnership #infrastructure

????The ongoing global bird flu pandemic has led to significant fluctuations in the supply of staple ingredients like eggs in several countries across the world, highlighting the pressing need to diversify production methods for common ingredients like egg white and milk protein to increase food system resilience. Egg and milk proteins have incredibly useful functional properties, which has led to their common usage throughout the food industry. However, the flip side of this is that costs of many staple foods are now closely linked to the stability of egg and milk production, which are increasingly impacted by supply shocks driven by global instability, erratic weather, and diseases like bird flu. Plant-based ingredients with similar properties are growing in popularity, but researchers are also turning to precision fermentation – a process already used for years to make rennet for cheesemaking – to diversify the supply of these common ingredients. Precision fermentation ingredients, due to their shorter supply chains and increased efficiency, also stand to offer considerable environmental advantages, producing less greenhouse gas while also needing less land and less water than conventional production. ? Our new precision fermentation page gives an overview of this promising tool for protein diversification, including how it works and why it is needed, available in English, Spanish and Italian. Check it out: https://lnkd.in/dKtVeY8Q

?? World-renowned for its fantastic food, it's no surprise Italian expertise has a lot to offer in the development of delicious plant-based meat, seafood, eggs and dairy. In a recent event held at the University of Milan-Bicocca by Consorzio Italbiotec and BioTopics, our Policy Manager for Italy Francesca Gallelli moderated a fascinating discussion on Italy’s growing plant-based ecosystem, with Sharon Cittone (Edible planet ventures), Natasha Linhart (Atlante srl), Sergio Andreutti (Pre-fer Bio), Massimiliano Nogheredo (Planted) and Marco Santagiuliana, PhD (The Vegetarian Butcher), exploring what is needed to support continued Italian innovation and growth. Key insights:? ?? To advance, taste and price parity are critical ?? Better collaboration with farmers to identify opportunities and drive innovation is sorely needed ?? Fermentation holds exciting potential for building a more circular economy and valorising waste streams Read more about Francesca’s take-aways from the session, available in English and Italian: https://lnkd.in/eiiRUiuj #italy #plantbased #food

???? The science of meaty flavours – How can plants recreate the taste and texture of conventional meat? A new book, Plant-Forward Cuisine: Basic Concepts and Practical Applications, explores the science behind umami and koku, the two key taste attributes that make foods rich, complex, and deeply satisfying. The authors examine how ingredients like mushrooms, seaweed, and fermented foods can replicate the depth of flavour found in conventional meat – findings which can be applied to deliver authentic flavours in plant-based meat, and broaden appeal to a wider audience. With sustainability and health in mind, the book provides insights into creating more delicious plant-based foods with a familiar taste and texture. Read more about the book: https://lnkd.in/d6NwYNrg #plantbased Image: Planted

??Students wanting to get involved in building a better food system – we need YOU! Applications are now open for students to found their own Alt Protein Project chapter. Our APP chapters have already achieved some truly amazing things, including designing academic courses, working with policymakers to achieve meaningful change, and organising conferences bringing together top scientists. Learn more and apply on the GFI global site here: https://lnkd.in/da7N38id #research #university #student

?? Upcoming event! ?? Join the upcoming webinar on 13 March at 17.00-18.00 CET to hear all about the latest trends, applications, and opportunities for precision fermentation ingredients from our global industry team, including Head of Industry here at GFI Europe, Carlotte Lucas.? ? The webinar covers: ?? The value proposition of precision fermented ingredients?? ?? Different applications of precision fermented ingredients ?? An overview of companies active in the space ?? The regulatory and labeling landscape ? Register to the webinar: https://lnkd.in/eJnZnQC9