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 true cost of what ends up on our plates is often paid by people and ecosystems elsewhere. On the European Day of Foundations and Donors we look at the importance of building a food system that is more just, secure and sustainable.
Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is at the heart of a project to develop a sustainable and innovative new food ingredient.
The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the way in alternative protein innovation – with half of the successful researchers based in the region.
How we worked to drive real climate action in 2024
A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.
On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.
A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
This year has been pivotal for alternative proteins, particularly in Europe. Here is our round-up of GFI Europe's 2023 highlights.
