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.
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.
Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
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.
In part five of our series to help startups in the alternative protein field grow, we explore how creative offtake strategies, like pre-orders, conditional contracts, and public procurement, can break the cycle of stalled investment.
Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
New research has estimated that, given the right support, innovative ways of producing everyday foods using fermentation could add £9.8 billion (€11.2 billion) to the UK economy.
Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
The world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
