The European Commission’s latest strategy for food research includes positive references to diversifying protein supply and scaling up fermentation capacity, but fails to commit to funding the alternative protein research needed to achieve these aims.
Europe's food system is straining under record-breaking heatwaves – and driving this very heat. Protein diversification offers a way to break that cycle, cutting emissions while building resilience against the heat already here.
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.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
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.
Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.
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.
The EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.
