An analysis by GFI shows that fermentation companies led the pack in raising new capital in the first half of 2026. However, the picture is mixed and the number of deals has halved – private investment is now concentrated on fewer companies. Mixed financing models, in which private capital and public investment work together, are therefore gaining relevance.
The EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.
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.
The UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.
The latest Horizon Europe deadlines are fast approaching, with plenty to offer the region’s food innovators. Dr Stella Child dives into the calls to unpack the opportunities for alternative protein researchers.
The latest investment figures show European privately held companies developing plant-based foods, cultivated meat, and fermentation raised nearly $509 million (€470 million) in 2024 – a 23% increase from the previous year.
Galicia takes a decisive step toward sustainable food production, positioning itself as a key player in plant-based protein manufacturing through a strategic alliance between the public and private sectors.
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there.
