Blog

The history of precision fermentation: How the future of food has been on your plate for decades

Precision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.

‘Burger’ and ‘sausage’ are saved – but EU’s misguided decision bans the word ‘meat’ and 31 everyday terms for plant-based food

‘Burger’ and ‘sausage’ can still be used to describe plant-based meat products – but dozens of other everyday terms are to be banned under unnecessary restrictions that will confuse consumers, hurt the EU economy and jeopardise European resilience.

Oxford Real Farming Conference: building a broad tent to address the harms of factory farming

Protein diversification: the underappreciated ally in our arsenal against infectious disease, pandemics, and antimicrobial resistance

Continuing to meet the growing demand for meat with industrial farms is a recipe for disaster. Diversifying protein production is crucial to safeguard against new pandemics and antimicrobial resistance.

Research finds alternative proteins could boost EU economy by €111 billion by 2040

Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.

Guest blog: A 6,000km bike journey from Stockholm to Lisbon inspired by food, friendship and life’s fragility

Axel Lundberg writes about undertaking an epic cycle ride across Europe, paying tribute to a close friend while raising money for the Good Food Institute.

EU Biotech Act a ‘missed opportunity’ for food innovation

Nonprofit think tank the Good Food Institute Europe (GFI Europe) has welcomed plans in today’s Biotech Act to expand the advice regulators provide to innovators bringing new foods to market. But it has described plans to exclude Novel Foods from regulatory sandboxes as a ‘missed opportunity’.

Meet the 2026 GFI research grantees shaping the future of alternative proteins in Europe

Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.

Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis

A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.

The base is strong, now it’s time to grow: how 2025 set the stage for the next phase of Europe’s protein transition

In the world at large and for alternative proteins, 2025 has been a year of turbulence. Beneath the surface, however, the European alternative protein ecosystem has continued to mature.