Blog

Europe’s plant-based food retail market grows as prices become more competitive, but good taste remains key

Data 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

An 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

The 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

Droughts, 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%

The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.

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.