 | | Giant Leaps in VALPRO Path Podcast: Factors influencing the adoption of plant proteins | | Our coordinator Paul Vos, from Wageningen Food & Biobased Research was interviewed by Tamara Glišić-Krivošija from Foodscale Hub.
Paul shared his expertise and knowledge on nutritional plant-based diets and products, diving deep into the health benefits of these plant-based diets. | | |  | | Watch the new Giant Leaps video! | | GIANT LEAPS is accelerating the transition from animal-based to alternative dietary proteins to work towards a safe, health-promoting, and sustainable food system.
Our ambition is to develop methodologies, datasets, and innovation to accelerate the dietary shift towards sustainability and circularity to cover at least 50% of the total protein demand with alternative protein sources by 2030. | | |  | | Giant Leaps in Future of Foods podcast | | Giant Leaps’ Communication, Dissemination & Exploitation Leader Edward Sliwinski from EFFoST sat down with Alex Crisp to talk about the project mission and activities. | | | |  | | FrieslandCampina launches new chicken alternative into UK market | | After great success abroad, with a prolific presence in retail and foodservice outlets in Belgium, Germany and the Netherlands, as well as in four McDonald’s markets, Tender’lish is now the centrepiece of FrieslandCampina’s strategy to invigorate the UK meat-free category. | | | |  | | Getting the bug | | It was well over 10 years ago that Teun Veldkamp started researching the use of insects as livestock feed for pigs and poultry. A researcher at Wageningen Livestock Research, he now heads the SUSINCHAIN (Sustainable Insect Chain) project that ends this year. | | | |  | | Mosa Meat Becomes B Corp Certified | | This marks a significant milestone in the company's commitment to creating a more sustainable food system and bringing together partners, investors and suppliers who use business as a force for good. | | | |  | | Finnish food company Fazer debuts chocolate bar made from “thin air” | | Finnish food company Fazer has unveiled a limited-edition chocolate snack bar made with Solein, a protein ingredient from “thin air”. The produce will initially be offered at The Cocoa Trees stores in Singapore through its partnership with FNA Group. | | | | | News from other initiatives | | Cell-cultivated products | | Guidance for businesses on cell-cultivated products and the authorisation process. Read more | | COP28 Protein Transition Call to Action | | Food Systems transformation is the next frontier in the fight to tackle the climate emergency, with agriculture accounting for over one-third of all global climate emissions. Read more | | Veganuary’s impact has been huge – here are the stats to prove it | | Since launching in 2014, Veganuary has boasted increasing sign-ups year on year. But what’s the evidence that the campaign that encourages people to adopt a vegan diet during January is really taking a bite out of the meat market? Read more | | | EIT FoodEducators | | FoodEducators is an EIT Food programme that aims to promote healthy and sustainable food choices among young people and encourage them to be the agents of change that our food system needs. Read more | | | Understand the Smart Protein Project |  | | Unleashing the power of crop diversity for climate resilience |  | | Video: This Microbe May Someday Replace Your Steak | | Protein is critical to a healthy diet, but producing meat is an inefficient and environmentally destructive process. Consumers worried about health, animal cruelty and global warming are increasingly looking for planet-friendly alternatives. Read more | | Podcast: Is this the closest thing to real meat - Juicy Marbles | | Vladimir Mickovic, founder of Marble Meats discusses branding, edible bones, fake blood, the future of the planet and much much more. Read more | | Podcast: Bringing cultivated Lamb to Australia in 2024 - Magic Valley | | Paul Bevan from Magic Valley talks to Future of Foods about commercialising cultivated meat by the end of 2024. They discuss the animal free growth media and using skin cells to grow any cut of meat they like. Read more | | Video: How the humble bean can help the world | | Beans are highly versatile, nutritious, cheap and great for the environment. Here’s why the future is looking decidedly beany. Read more | | Podcast: Reinventing meat from Fungi and Mycelium - Libre Foods | | Alex talks to Alan Ivan Ramos, CEO and founder of Libre Foods, based in Barcelona. They utilise biomass fermentation to make meat altrnatives from Fungi and currently have a bacon product on the market. They will be launching a Chicken product next year. Read more | |  | | This extended overview aims to introduce a selection of relevant publications and reports that cover all our core values and missions. Every six months we will be publishing an updated issue with publications and reports that cover the following topics: - Policies and food safety,
- Diet and consumption,
- Alternative protein sources,
- Processing and digestion.
| | | | | | | Attended events | - IAFP Annual Meeting 2023, 16-19 July 2023, Toronto, Canada
- 15th Pangborn Sensory Science Symposium, 20-24 August 2023, Nantes, France
- 37th EFFoST International Conference, 6-8 November 2023, Valencia, Spain
- FENS 2023, 14-17 November 2023, Belgrade, Serbia
- IFSTI Conference 2023, 6-7 December 2023, Dublin, Ireland
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