10 times sustainable proteins won big in 2022
Sarah Ellison2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Industry
Umfrage: Menschen in Deutschland kaufen mehr pflanzenbasierte Produkte und sind offen für kultiviertes Fleisch
Ivo RzegottaDer Konsum von Fleisch und nachhaltigen Alternativen in Deutschland befindet sich in einem tiefgreifenden Wandel.
Most consumers in western Europe want alternatives to conventional meat, survey shows
Conrad AstleyConsumers are cutting down on conventional meat across major European countries while interest in plant-based and cultivated meat is growing, a new survey has found.
European messaging for cultivated meat
Sophie ArmourWhat do consumers in France, Germany, Italy and Spain think about cultivated meat – and how can we explain the positive benefits in each language?
The Smart Protein project
The Smart Project project is a European Commission-funded partnership between GFI, ProVeg, and 31 partner organisations.
How sustainable proteins took centre stage at a meat industry trade fair
Carlotte LucasGFI Europe attended IFFA, the world's largest meat industry trade fair, to encourage the sector to get involved with plant-based and cultivated meat.
Industry consultants
Carlotte LucasFind consultants who can offer insights to help you evaluate plant-based, fermentation and cultivated meat companies you're considering investing in.
Pflanzenbasiertes Fleisch: Umsatz in Westeuropa steigt um 19 Prozent auf einen Rekordwert von 2,3 Milliarden Euro
Ivo RzegottaDaten zur Marktentwicklung im Einzelhandel zeigen, dass Westeuropa der weltweit größte Markt für pflanzenbasiertes Fleisch bleibt und weiter stark wächst.
Plant-based meat sales up 19% to record €2.3 billion in western Europe, report shows
Conrad AstleyGFI's latest state of the industry reports show plant-based meat sales climbed to record highs across Europe in 2021.
Alternative Proteine in Deutschland
Wissenswertes zum deutschen Markt für pflanzenbasierte und kultivierte Fleisch-, Eier-, Milch- und Fischprodukte und für nachhaltige Lebensmittel auf Basis von Fermentation.
