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From Sea to Plate: What We Learned About Micro‑ and Macroalgae, Food Functionality and Consumers
Algae: range of species As Europe looks for more sustainable ways to produce and consume protein, algae are increasingly entering the conversation. However, algae are not a single ingredient, nor do they all behave the same in food applications. Within the EPIC‑SHIFT project, we explored a wide range of algae, from both a technological and…
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EU Novel Food Applicants’ Experiences: A Special Interview on Insights from a New Report
Since 2020, the EU has invested over €250 million in alternative protein research. Despite this, it takes several years in the approval process for many start-ups and innovators before their products reach consumers. A new ATOVA report explores the factors behind the EU novel food approval process and presents insights from industry stakeholders. This conversation…
