Cross-pillar
Finland joins global alternative protein leaderboard as investments double in one year
Finnish privately held companies developing plant-based meat, dairy, and seafood, fermentation-made and cultivated ingredients, more than doubled their investment in 2024 compared with the previous year.
Fördubblade investeringar i alternativa proteiner under 2024
Sverige ligger i framkant när det gäller utveckling av nya proteinkällor. Bara under förra året ökade investeringarna i alternativa proteiner med mer än 120 procent. Det visar en ny analys från den internationella tankesmedjan Good Food Institute Europe.
Sweden’s investment in alternative proteins more than doubled in 2024
Sweden is emerging as a European leader in alternative proteins with investment in privately held companies surging by 125 percent in the last year alone.
Denmark leads Europe in alternative protein investments and research
New GFI Europe analysis finds Denmark is the European leader in alternative protein research but strategic funding and more collaboration between academia, industry, and government are key to long-term leadership.
Danmark er førende i Europa inden for investeringer og forskning i alternative proteiner
En ny analyse viser, at danske investeringer i alternative proteiner voksede med over 900 procent alene i 2024, og at Danmark samtidig er førende i Europa, når det gælder forskning på området. Men skal førerpositionen fastholdes, kræver det, at finansieringen målrettes bedre, og at samarbejdet mellem den akademiske verden, industrien og regeringen øges.
Strategy for European Life Sciences €350 million funding opportunities set to boost EU food innovation
Conrad AstleyThe EU’s Strategy for European Life Sciences has outlined funding opportunities worth €350 million and plans to scale up fermentation technologies that could unlock the potential of Europe’s food innovators.
Meet the researchers exploring whether the future of cultivated meat is hybrid
Conrad AstleyWe talk to the researchers exploring how to accelerate cultivated meat's journey to supermarkets by using it as an ingredient in otherwise plant- and fermentation-based products.
