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EU Protein Action Plan falls short of ambitions for food security
Conrad AstleyGFI Europe has described the EU Protein Plan’s omission of concrete measures to scale up the production of plant-based foods as a ‘missed opportunity’ for European farmers who need confidence to shift towards growing protein crops for human consumption.
New research: Producing widely-used ingredients from waste can rival cocoa butter on cost
Conrad AstleyA new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.
Novel foods milestone as new mycoprotein earns first EU approval
Lea SeyfarthThe European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states. This is the first new authorisation for mycoprotein since the Novel Foods regulation was introduced in the late 1990s.
Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich
Conrad AstleyA team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
Europe’s plant-based food retail market grows as prices become more competitive, but good taste remains key
Conrad AstleyData from six European countries show that the price gap between plant-based foods and their animal-based equivalents narrowed in most categories in 2025, leading to sales volume growth as products began to meet consumer expectations.
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
Conrad AstleyAn international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
Conrad AstleyThe cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK’s biggest supermarket than making the same dishes with beef, lamb and pork mince.
Alternative proteins: a strategic tool to adapt to climate change in Spain
Carlos Campillos MartínezDroughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%
Conrad AstleyThe first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.