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 growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?
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.
The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK's biggest supermarket than making the same dishes with beef, lamb and pork mince.
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
‘Burger’ and ‘sausage’ can still be used to describe plant-based meat products – but dozens of other everyday terms are to be banned under unnecessary restrictions that will confuse consumers, hurt the EU economy and jeopardise European resilience.
Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
Embracing the complexity of natural raw ingredients can help develop more nutritious, tastier and affordable plant-based products while challenging consumer concerns around ultra-processed foods.
Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
