Generated by Rank Math SEO, this is an llms.txt file designed to help LLMs better understand and index this website.

# GFI Europe: Building a sustainable, secure and just food system.

## Sitemaps
[XML Sitemap](https://gfieurope.org/sitemap_index.xml): Includes all crawlable and indexable pages.

## Blog
- [Tofu and beans are having a moment. What does this mean for efforts to build a more sustainable food system?](https://gfieurope.org/blog/tofu-and-beans-are-having-a-moment-what-does-this-mean-for-efforts-to-build-a-more-sustainable-food-system/): The growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?
- [Heatwaves and our food system in Europe: how protein diversification can help](https://gfieurope.org/blog/heatwaves-and-our-food-system-in-europe-how-protein-diversification-can-help/): Europe's food system is straining under record-breaking heatwaves – and driving this very heat. Protein diversification offers a way to break that cycle, cutting emissions while building resilience against the heat already here.
- [EU Protein Action Plan falls short of ambitions for food security](https://gfieurope.org/blog/eu-protein-action-plan-falls-short-of-ambitions-for-food-security/): GFI Europe has described the EU Protein Plan's omission of concrete measures to scale up the production of plant-based foods as a ‘missed opportunity’ for European farmers who need confidence to shift towards growing protein crops for human consumption. 
- [New research: Producing widely-used ingredients from waste can rival cocoa butter on cost](https://gfieurope.org/blog/new-research-producing-widely-used-ingredients-from-waste-can-rival-cocoa-butter-on-cost/): A new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.
- [Novel foods milestone as new mycoprotein earns first EU approval](https://gfieurope.org/blog/novel-foods-milestone-as-new-mycoprotein-earns-first-eu-approval/): The European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states. This is the first new authorisation for mycoprotein since the Novel Foods regulation was introduced in the late 1990s.
- [Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich](https://gfieurope.org/blog/meet-the-researcher-brewing-up-new-ideas-to-scale-precision-fermentation-with-josue-heinrich/): A team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.
- [Europe’s plant-based food retail market grows as prices become more competitive, but good taste remains key ](https://gfieurope.org/blog/europes-plant-based-food-retail-market-grows-as-prices-become-more-competitive-but-good-taste-remains-key/): 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. 
- [Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth ](https://gfieurope.org/blog/hightech-agenda-biotechnology/): An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
- [Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum ](https://gfieurope.org/blog/breaking-down-the-boundaries-meet-the-researchers-working-on-a-cross-border-project-to-build-nordic-alternative-protein-momentum/): An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
- [Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices](https://gfieurope.org/blog/plant-based-mince-and-meatballs-33-cheaper-than-meat-versions-at-uks-largest-retailer-amid-rising-meat-prices/): 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.
- [Alternative proteins: a strategic tool to adapt to climate change in Spain](https://gfieurope.org/blog/alternative-proteins-a-strategic-tool-to-adapt-to-climate-change-in-spain/): Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
- [Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%](https://gfieurope.org/blog/research-swapping-processed-with-plant-based-meat-boosts-fibre-across-whole-diet-by-up-to-7/): The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
- [The history of precision fermentation: How the future of food has been on your plate for decades](https://gfieurope.org/blog/the-history-of-precision-fermentation-how-the-future-of-food-has-been-on-your-plate-for-decades/): Precision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.
- [‘Burger’ and ‘sausage’ are saved – but EU’s misguided decision bans the word ‘meat’ and 31 everyday terms for plant-based food](https://gfieurope.org/blog/burger-and-sausage-are-saved-but-eus-misguided-decision-bans-31-everyday-terms-for-plant-based-food/): ‘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.
- [Oxford Real Farming Conference: building a broad tent to address the harms of factory farming](https://gfieurope.org/blog/oxford-real-farming-conference-building-a-broad-tent-to-address-the-harms-of-factory-farming/): Proponents of agroecology and alternative proteins share a lot of common goals, but to achieve them, we need to start working together.
- [Protein diversification: the underappreciated ally in our arsenal against infectious disease, pandemics, and antimicrobial resistance](https://gfieurope.org/blog/protein-diversification-the-underappreciated-ally-in-our-arsenal-against-infectious-disease-pandemics-and-antimicrobial-resistance/): Continuing to meet the growing demand for meat with industrial farms is a recipe for disaster. Diversifying protein production is crucial to safeguard against new pandemics and antimicrobial resistance.
- [Research finds alternative proteins could boost EU economy by €111 billion by 2040](https://gfieurope.org/blog/research-finds-alternative-proteins-could-boost-eu-economy-by-111-billion-by-2040/): Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
- [Guest blog: A 6,000km bike journey from Stockholm to Lisbon inspired by food, friendship and life’s fragility](https://gfieurope.org/blog/guest-blog-a-6000km-bike-journey-from-stockholm-to-lisbon-inspired-by-food-friendship-and-lifes-fragility/): Axel Lundberg writes about undertaking an epic cycle ride across Europe, paying tribute to a close friend while raising money for the Good Food Institute.
- [EU Biotech Act a ‘missed opportunity’ for food innovation ](https://gfieurope.org/blog/eu-biotech-act-a-missed-opportunity-for-food-innovation/): Nonprofit think tank the Good Food Institute Europe (GFI Europe) has welcomed plans in today’s Biotech Act to expand the advice regulators provide to innovators bringing new foods to market. But it has described plans to exclude Novel Foods from regulatory sandboxes as a 'missed opportunity'.
- [Meet the 2026 GFI research grantees shaping the future of alternative proteins in Europe](https://gfieurope.org/blog/meet-the-2026-gfi-research-grantees-shaping-the-future-of-alternative-proteins-in-europe/): Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.
- [Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis](https://gfieurope.org/blog/meet-the-researcher-using-precision-fermentation-to-unlock-the-next-generation-of-tasty-plant-based-foods-with-maija-greis/): A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy. 
- [The base is strong, now it’s time to grow: how 2025 set the stage for the next phase of Europe’s protein transition](https://gfieurope.org/blog/the-base-is-strong-now-its-time-to-grow-how-2025-set-the-stage-for-the-next-phase-of-europes-protein-transition/): 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.
- [EU Bioeconomy Strategy proposals will help fermentation innovators bring products to market](https://gfieurope.org/blog/eu-bioeconomy-strategy-proposals-will-help-fermentation-innovators-bring-products-to-market/): The EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.
- [COP30: Europe can’t afford to delay building a sustainable food system](https://gfieurope.org/blog/cop30-europe-cant-afford-to-delay-building-a-sustainable-food-system/): Spain demonstrates the cost of climate inaction – and the urgent need for Europe to invest in protein diversification.
- [Scale-up series part 5: No offtake, no scale](https://gfieurope.org/blog/scale-up-series-part-5-no-offtake-no-scale/): In part five of our series to help startups in the alternative protein field grow, we explore how creative offtake strategies, like pre-orders, conditional contracts, and public procurement, can break the cycle of stalled investment.
- [Alternative proteins in Spain: progress, challenges, and opportunities in a growing sector](https://gfieurope.org/blog/alternative-proteins-in-spain-progress-challenges-and-opportunities-in-a-growing-sector/): Our recent report takes an in-depth look at the achievements to date and the challenges ahead for Spain to consolidate its position as the leading hub in southern Europe in the alternative protein sector.
- [As food prices rocket, the UK government can kick-start supply chains to help farmers benefit from plant-based meat](https://gfieurope.org/blog/as-food-prices-rocket-the-uk-government-can-kick-start-supply-chains-to-help-farmers-benefit-from-plant-based-meat/): Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
- [Who really pays the price for unsustainable food systems? European day of foundations and donors](https://gfieurope.org/blog/who-really-pays-the-price-for-unsustainable-food-systems-european-day-of-foundations-and-donors/): 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.
- [New fermentation methods could add nearly £10 billion to UK economy by 2050, research shows](https://gfieurope.org/blog/new-fermentation-methods-could-add-nearly-10-billion-to-uk-economy-by-2050-research-shows/): 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. 
- [Report: European alternative protein research has tripled since 2020](https://gfieurope.org/blog/report-european-alternative-protein-research-has-tripled-since-2020/): New analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.
- [Meet the researcher: Embracing the natural complexity of legumes with Patrick Rühs](https://gfieurope.org/blog/meet-the-researcher-embracing-the-natural-complexity-of-legumes-with-patrick-ruhs/): 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.
- [First master’s programme marks major step forward for the alternative protein field](https://gfieurope.org/blog/first-masters-programme-marks-major-step-forward-for-the-alternative-protein-field/): The launch of the world’s first master’s programme dedicated to alternative proteins marks another significant step in the development of protein diversification as an academic field.
- [Where does plant-based meat fit in the ultra-processed foods narrative?](https://gfieurope.org/blog/where-does-plant-based-meat-fit-in-the-ultra-processed-foods-narrative/): Why more nuance is needed to help drive meaningful change towards a healthier, more sustainable food system.
- [Independent scientific report from Germany’s WBAE calls for de-polarisation and national leadership around protein diversification](https://gfieurope.org/blog/independent-scientific-report-from-germanys-wbae-calls-for-de-polarisation-and-national-leadership-around-protein-diversification/): A report by the Scientific Advisory Board on Agricultural Policy, Nutrition and Consumer Health (WBAE) at the German Federal Ministry of Agriculture and Food and Regional Identity (BMLEH) calls for an ideology-free dialogue around plant-based, fermentation-based foods, and cultivated meat. 
- [UK food strategy recognises alternative proteins as driver for growth](https://gfieurope.org/blog/uk-food-strategy-recognises-alternative-proteins-as-driver-for-growth/): The UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.
- [Strategy for European Life Sciences €350 million funding opportunities set to boost EU food innovation](https://gfieurope.org/blog/e350-million-funding-opportunities-set-to-boost-eu-food-innovation/): The 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.
- [Research finds that ‘meaty’ names for cultivated meat products are essential to help consumer understanding](https://gfieurope.org/blog/research-finds-that-meaty-names-for-cultivated-meat-products-are-essential-to-help-consumer-understanding/): Pioneering new research commissioned by GFI Europe and conducted by Opinium in five European markets shows that ‘meaty’ names on packaging – and a flexible approach to labelling that reflects national consumer needs – will be critical for ensuring consumer safety, allowing cultivated meat to deliver on its potential.
- [Meet the researchers exploring whether the future of cultivated meat is hybrid](https://gfieurope.org/blog/meet-the-researchers-exploring-whether-the-future-of-cultivated-meat-is-hybrid/): We 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.
- [Food safety in precision fermentation: everything you need to know about the new FAO report](https://gfieurope.org/blog/food-safety-in-precision-fermentation-everything-you-need-to-know-about-the-new-fao-report/): A new report from the FAO demonstrates for regulators and policymakers how existing food safety considerations and frameworks can be applied to precision fermentation. Here, we explore the key insights from this timely publication.
- [Affordable products driving plant-based retail sales growth](https://gfieurope.org/blog/affordable-products-driving-plant-based-retail-sales-growth/): Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
- [Horizon Europe once again offers exciting opportunities for alternative protein researchers](https://gfieurope.org/blog/horizon-europe-once-again-offers-exciting-opportunities-for-alternative-protein-researchers/): 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.
- [Alternative proteins return to centre stage at IFFA – the world’s largest meat industry trade fair](https://gfieurope.org/blog/alternative-proteins-return-to-centre-stage-at-iffa-the-worlds-largest-meat-industry-trade-fair/): The world’s largest conventional meat fair provided valuable insights into how alternative proteins are edging closer to the mainstream.
- [Research: Four in 10 German and UK adults plan to eat more plant-based food](https://gfieurope.org/blog/research-four-in-10-german-and-uk-adults-plan-to-eat-more-plant-based-food/): New research has found that 38% of German and UK adults intend to change their diets by eating more plant-based foods.
- [European alternative protein 2024 investment figures mark return to growth but show need for better funding options](https://gfieurope.org/blog/alternative-protein-investment-figures-mark-return-to-growth-but-show-need-for-better-funding-options/): 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.
- [Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz](https://gfieurope.org/blog/meet-the-researcher-bringing-chicken-out-of-the-woods-and-onto-the-dinner-table-the-unexplored-potential-of-mushroom-foragers-favourites-with-dr-christoph-schwarz/): 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.
- [UK invests £1.4 million in boosting Food Standards Agency precision fermentation expertise](https://gfieurope.org/blog/uk-invests-1-4-million-in-boosting-food-standards-agency-precision-fermentation-expertise/): The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in new technologies including precision fermentation.
- [FP10 research programme: How Horizon Europe’s successor can unlock food innovation](https://gfieurope.org/blog/fp10-research-programme-how-horizon-europes-successor-can-unlock-food-innovation/): Policymakers planning to shape the future of European research through FP10 – the successor to the EU’s flagship Horizon Europe programme – have a golden opportunity to capitalise on the expertise being developed by a growing network of food innovators.
- [Galicia invests up to €9.5 million in public-private partnership to advance plant-based infrastructure](https://gfieurope.org/blog/galicia-invests-up-to-e9-5-million-in-public-private-partnership-to-advance-plant-based-infrastructure/): 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.
- [Taste is key to a successful future for plant-based food in Italy](https://gfieurope.org/blog/taste-is-key-to-a-successful-future-for-plant-based-food-in-italy/): World-renowned for its fantastic food, it's no surprise Italian expertise has a lot to offer in the development of delicious plant-based foods, here are some key insights from our Policy Manager for Italy Francesca Gallelli, following the recent ‘Alternative’ event in Milan.
- [UK’s Seventh Carbon Budget calls for the development of tastier and more affordable plant-based meat](https://gfieurope.org/blog/uksseventh-carbon-budget-calls-for-the-development-of-tastier-and-more-affordable-plant-based-meat/): Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
- [Meet the researcher: synthesising the evidence on plant-based meat and nutrition with Rubén Fernández-Rodríguez](https://gfieurope.org/blog/meet-the-researcher-synthesising-the-evidence-on-plant-based-meat-and-nutrition-with-ruben-fernandez-rodriguez/): A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
- [Report: European alternative protein patents jump by 960% in 10 years](https://gfieurope.org/blog/report-european-alternative-protein-patents-jump-by-960-in-10-years/): The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960% over the last decade.
- [Meet the researcher: Filling the missing gaps in our plant-based knowledge with Professor Ute Weisz](https://gfieurope.org/blog/meet-the-researcher-filling-the-missing-gaps-in-our-plant-based-knowledge-with-professor-ute-weisz/): A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
- [Spotlight on… Finland – the north star of alternative proteins](https://gfieurope.org/blog/spotlight-on-finland-the-north-star-of-alternative-proteins/): Finland has become an alternative protein powerhouse over recent years – not that you would know that from talking to people who live there. 
- [New analysis: Alternative proteins could boost the German economy by up to 65 billion euros and up to 250,000 new jobs by 2045](https://gfieurope.org/blog/new-analysis-alternative-proteins-could-boost-the-german-economy-by-up-to-65-billion-euros-and-up-to-250000-new-jobs-by-2045/): A new study finds protein diversification and alternative proteins could make a significant contribution to the German economy by 2045 and create up to 250,000 new jobs, but in order to realise this potential, political support is needed.
- [Analysis finds UK government has invested £75 million in alternative protein innovation since 2021 National Food Strategy](https://gfieurope.org/blog/analysis-finds-uk-government-has-invested-75-million-in-alternative-protein-innovation-since-2021-national-food-strategy/): As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
- [Scale-up series part 4: Profit-driven scaling](https://gfieurope.org/blog/scale-up-series-part-4-profit-driven-scaling/): In part four of our series supporting startups, we explore how best to implement a scaling strategy that can maximise chances of delivering long-term profitability.
- [GFI research grants 2025: Meet next generation of European alternative protein innovators](https://gfieurope.org/blog/gfi-research-grants-2025-meet-next-generation-of-european-alternative-protein-innovators/): 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.
- [Meet the researcher: Chewing the fat about healthier plant-based foods with Andrea Araiza Calahorra](https://gfieurope.org/blog/meet-the-researcher-chewing-the-fat-about-healthier-plant-based-foods-with-andrea-araiza-calahorra/): A career spent analysing the textural properties of food has led Andrea Araiza Calahorra to an innovation that could enable manufacturers to produce healthier and more sustainable products.
- [New research finds major health and environmental benefits of shift towards plant-based new and whole foods – but you wouldn’t have guessed from the headlines](https://gfieurope.org/blog/new-research-finds-major-health-and-environmental-benefits-of-shift-towards-plant-based-new-and-whole-foods-but-you-wouldnt-have-guessed-from-the-headlines/): A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something that’s true for both whole foods and newer plant-based meat and dairy products.
- [We can’t do this alone: Why coalition building is essential to addressing the climate ‘cow in the room’](https://gfieurope.org/blog/we-cant-do-this-alone-why-coalition-building-is-essential-to-addressing-the-climate-cow-in-the-room/): How we worked to drive real climate action in 2024
- [NAPIC is the latest in an exciting string of UK alternative protein research centres – here’s a whistle-stop tour of the exciting new projects](https://gfieurope.org/blog/napic-is-the-latest-in-an-exciting-string-of-uk-alternative-protein-research-centres-heres-a-whistle-stop-tour-of-the-exciting-new-projects/): The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and fermentation-made foods.
- [Four ways the new European Commission can boost EU competitiveness through protein diversification](https://gfieurope.org/blog/four-ways-the-new-european-commission-can-boost-eu-competitiveness-through-protein-diversification/): As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.
- [Scientists team up with Copenhagen Michelin-starred alchemist chefs to unveil innovative mycelium ingredient  ](https://gfieurope.org/blog/scientists-team-up-with-copenhagen-michelin-starred-chefs-to-unveil-innovative-fermentation-product/): Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
- [Meet the researcher: Building support for cultivated meat in Italy with Alessandro Bertero](https://gfieurope.org/blog/meet-the-researcher-building-support-for-cultivated-meat-in-italy-with-alessandro-bertero/): An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.
- [Report: More than a quarter of all European alternative protein research was published last year](https://gfieurope.org/blog/report-more-than-a-quarter-of-all-european-alternative-protein-research-was-published-last-year/): 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.
 
- [Plant-based meat and milk are now mainstream choices for British consumers](https://gfieurope.org/blog/plant-based-meat-and-milk-are-now-mainstream-choices-for-british-consumers/): There’s no doubt it’s been a tough few years for the UK’s plant-based sector – in common with other parts of the food and drink industry. But after a rollercoaster of sudden growth followed by struggling sales, there are now signs of stabilisation. 
- [Plant-based goes mainstream as European retail sales grow ](https://gfieurope.org/blog/plant-based-goes-mainstream-as-european-retail-sales-grow/): New analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.
- [Cultivated meat could add up to €85 billion to the EU economy and create up to 90,000 jobs by 2050](https://gfieurope.org/blog/cultivated-meat-could-add-up-to-e85-billion-to-the-eu-economy-and-create-up-to-90000-jobs-by-2050/): A new analysis has found that – with the right support – cultivated meat could make a significant contribution to the EU’s economy.
- [UK creates cultivated meat regulatory sandbox to boost innovation](https://gfieurope.org/blog/uk-creates-cultivated-meat-regulatory-sandbox-to-boost-innovation/): The UK government has announced that it will create Europe’s first cultivated meat regulatory sandbox to improve the Food Standards Agency’s (FSA) scientific knowledge about this food. 
- [UK Food Standards Agency to introduce initial regulated product reforms next year](https://gfieurope.org/blog/uk-food-standards-agency-to-introduce-initial-regulated-product-reforms-next-year/): The UK's Food Standards Agency (FSA) has confirmed it aims to introduce changes early next year to modernise the way foods like cultivated meat and precision fermentation products are brought to market.
- [UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins](https://gfieurope.org/blog/uk-government-invests-15-million-in-new-national-alternative-protein-innovation-centre-napic-to-commercialise-alternative-proteins/): Today’s announcement by the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK – two of the UK’s largest government funding bodies – will see the establishment of the National Alternative Protein Innovation Centre (NAPIC), with an additional £23 million coming from public and private sector partners.
- [Meet the researcher: Using biomedical insights to advance cultivated meat with Petra Kluger](https://gfieurope.org/blog/meet-the-researcher-using-biomedical-insights-to-advance-cultivated-meat-with-petra-kluger/): Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
- [Before and after: 5 years of GFI Europe in 6 maps](https://gfieurope.org/blog/before-and-after-5-years-of-gfi-europe-in-6-maps/): 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.
- [European investment figures point to an evolving alternative protein sector](https://gfieurope.org/blog/european-investment-figures-point-to-an-evolving-alternative-protein-sector/): The latest alternative protein investment data reveals valuable insights into how Europe’s sector is evolving – as well as the challenges it still faces.
- [Scale-up series part 3: Build a force-multiplying team](https://gfieurope.org/blog/scale-up-series-part-3-build-a-force-multiplying-team/): In part three of our scale-up series, we explore the best way to plan and build a rock-solid team for your startup, and set the company up for success.
- [The network effect: How COST Action research networks can kick-start alternative protein innovation](https://gfieurope.org/blog/the-network-effect-how-cost-action-research-networks-can-kick-start-alternative-protein-innovation/): Learn more about the European Cooperation in Science and Technology (COST) funded research networks offering an open space for collaboration among scientists across Europe (and beyond).
- [First-ever regulatory submission made for cultivated meat in the EU](https://gfieurope.org/blog/first-ever-regulatory-submission-made-for-cultivated-meat-in-the-eu/): French cultivated meat startup Gourmey has submitted an application to EU regulators for authorisation of its cultivated foie gras – marking the first-ever application to sell cultivated meat in the European Union.
- [Could cultivated pet food be the next big thing for sustainable dog care?](https://gfieurope.org/blog/could-cultivated-meat-be-the-next-big-thing-in-sustainable-pet-food/): As cultivated pet food is cleared for sale in the UK, Alex Mayers explores what’s driving this new sector, and how it relates to cultivated meat for humans.
- [Survey finds European consumers want freedom to choose cultivated meat](https://gfieurope.org/blog/survey-finds-european-consumers-want-freedom-to-choose-cultivated-meat/): Surveys in 15 European countries find people believe food safety regulators should have the final say, despite moves to ban it in countries like Italy. 
- [Government-funded study highlights collaboration opportunities for farmers and cultivated meat companies](https://gfieurope.org/blog/government-funded-study-highlights-collaboration-opportunities-for-farms-and-cultivated-meat-companies/): The government-funded report by the UK’s Royal Agricultural University, follows a two-year study in which researchers partnered with nine UK farms to see what cultivated meat could mean for their businesses.
- [Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro](https://gfieurope.org/blog/meet-the-researcher-boosting-alternative-protein-research-at-imperial-college-londons-new-bezos-centre-for-sustainable-proteins-with-rodrigo-ledesma-amaro/): A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
- [Scale-up series part 2: Your target market(s) may change over time, and that’s okay](https://gfieurope.org/blog/scale-up-series-part-2-your-target-markets-may-change-over-time-and-thats-okay/): In part two of our new scale-up series, we highlight the importance of finding the right market for your product at every stage of growth.
- [Meaty names for plant-based meat: 7/10 Italians in favour](https://gfieurope.org/blog/meaty-names-for-plant-based-meat-seven-out-of-ten-italians-in-favour/): A new survey reveals that Italian consumers believe terms such as 'hamburger' and 'dairy' are appropriate for plant-based products.
- [Planting the seeds of change – how Europe’s farmers can reap the benefits of plant-based foods](https://gfieurope.org/blog/planting-the-seeds-of-change-how-europes-farmers-can-reap-the-benefits-of-plant-based-foods/): As the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
- [Scale-up series part 1: What do you want to be when you grow up? 4 guiding principles for startups looking to scale](https://gfieurope.org/blog/4-guiding-principles-for-alternative-protein-startups-looking-to-scale/): In part one of our new scale-up series, we explore 4 essential questions to help new entrants set themselves up for scaling success.
- [Meet the researcher: How researching plant-based foods changed this scientist’s perspective on processed products](https://gfieurope.org/blog/meet-the-researcher-how-researching-plant-based-foods-changed-this-scientists-perspective-on-processed-products/): As a researcher investigating the barriers stopping people from embracing more plant-based foods, Sarah Nájera Espinosa has plenty of personal experience to draw on. 
- [New report: Alternative proteins hold key to Europe’s self-sufficiency](https://gfieurope.org/blog/new-report-alternative-proteins-hold-key-to-europes-self-sufficiency/): New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production. 
- [Biotech Heights, the public-private collaboration to boost home-grown protein diversification in Sweden](https://gfieurope.org/blog/biotech-heights-the-public-private-collaboration-to-boost-home-grown-protein-diversification-in-sweden/): A trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
- [Austria: Emerging initiatives against cultivated meat in certain federal states fueled by misinformation](https://gfieurope.org/blog/austria-emerging-initiatives-against-cultivated-meat-in-certain-federal-states-fueled-by-misinformation/): Current initiatives against cultivated meat in Austria, such as motions in the Carinthian state parliament and petitions in individual federal states, are based on inaccurate assumptions. 
- [UK Food Standards Agency to modernise regulations, boosting consumer choice for sustainable foods](https://gfieurope.org/blog/food-standards-agency-to-reform-regulations-boosting-consumer-choice-for-sustainable-foods/): The UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
- [Survey: Germans and Austrians say consumers should have freedom to choose cultivated meat](https://gfieurope.org/blog/survey-germans-and-austrians-say-consumers-should-have-freedom-to-choose-cultivated-meat/): New research in Germany and Austria has found nearly two-thirds of people believe consumers should have the choice to eat cultivated meat once it has been approved.
- [Meet the researchers: Tapping into the unexplored potential of an ancient technology](https://gfieurope.org/blog/meet-the-researchers-tapping-into-the-unexplored-potential-of-an-ancient-technology/): A technological twist on a widely used food production system is enabling researchers to develop tasty and nutritious new products.
- [Italian Government ‘open’ to reconsidering ban on meaty terms](https://gfieurope.org/blog/italian-government-open-to-reconsidering-ban-on-meaty-terms/): Italian Agriculture Minister Francesco Lollobrigida has told Parliament the government is talking to plant-based meat companies to hear their concerns about a ban on using ‘meaty’ terms.
- [APP 2024: join the student movement shaping the future of food](https://gfieurope.org/blog/app-join-the-growing-movement-as-it-spreads-across-europe/): From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
- [Is Italy’s cultivated meat ban unenforceable? European Commission ends TRIS review as  law did not comply with procedure’s rules](https://gfieurope.org/blog/is-italys-cultivated-meat-ban-unenforceable-european-commission-ends-tris-review-as-law-did-not-comply-with-procedures-rules/): European Commission ends TRIS review as  law did not comply with procedure’s rules
- [Misinformation about cultivated meat brought to EU Council meeting](https://gfieurope.org/blog/misinformation-about-cultivated-meat-brought-to-eu-council-meeting/): This week has seen the worrying and ironic spectacle of some European agriculture ministers putting a note before an EU Council meeting that included misinformation about cultivated meat. 
- [Labelling roundup: while French court rules ‘meaty’ names on plant-based products do not confuse consumers, new Italian restrictions threaten home-grown producers](https://gfieurope.org/blog/labelling-roundup-while-french-court-rules-meaty-names-on-plant-based-products-do-not-confuse-consumers-new-italian-restrictions-threaten-home-grown-plant-based-companies/): Although it was rejected at the EU level in 2020, attempts to restrict the language used by producers to describe their plant-based meat products have continued to rumble on in a handful of national contexts. However, recent decisions in France and Belgium are cause for optimism.
- [Meet the researcher: Expanding the tentacles of alternative seafood research with Frederico Ferreira](https://gfieurope.org/blog/meet-the-researcher-expanding-the-tentacles-of-alternative-seafood-research-with-frederico-ferreira/): A researcher working to develop the first cultivated octopus product is at the heart of a €7 million project bringing together European experts to boost knowledge about cultivated meat.
- [Europe aspires to lead in cleantech and biotech – but they need alternative proteins to win the race](https://gfieurope.org/blog/europe-aspires-to-lead-in-cleantech-and-biotech-but-they-need-alternative-proteins-to-win-the-race/): It's time for policymakers to rethink their approach, and give the same level of priority to alternative proteins as they do to other promising biotech and cleantech fields.

## Pages
- [Executive Director (remote)](https://gfieurope.org/careers/executive-director/): The Good Food Institute Europe is looking for an Executive Director to lead GFI Europe’s strategy and team, play a key role in shaping and advancing GFI’s global strategy, and foster the relationships and organisational strength needed to accelerate the shift towards a resilient and sustainable food system. 
- [What is biomass fermentation?](https://gfieurope.org/biomass-fermentation-a-sustainable-pathway-to-protein-production/): Everything you need to know about biomass fermentation, how it can help us diversify our protein sources and foster a more sustainable food system.
- [Lead Scientist, Fermentation (18-month fixed-term contract) – Remote](https://gfieurope.org/careers/lead-scientist-fermentation-18-month-fixed-term-contract-remote/): The Good Food Institute Europe (GFI Europe) is a nonprofit think tank at the forefront of the movement to transform meat production in order to solve some of the world’s biggest problems, from climate change and global hunger, to antibiotic resistance and animal suffering.
- [GFI Europe research, reports and resources](https://gfieurope.org/gfi-europe-research-reports-and-resources/): Access research and resources produced or commissioned by GFI Europe, and learn about the science, policy and business of protein diversification in Europe.
- [The alternative protein research ecosystem in Germany, Austria and Switzerland](https://gfieurope.org/science/the-alternative-protein-research-ecosystem-in-germany-austria-and-switzerland/): With its economic power and a world-class reputation for scientific excellence, the DACH region is well-positioned to lead protein diversification in Europe. This overview maps the scientific funding, research, and talent driving the alternative protein ecosystem across Germany, Austria, and Switzerland. Dive into the data, discover key players, and explore how this powerhouse region is shaping the future of sustainable food.
- [European plant-based sales data](https://gfieurope.org/european-plant-based-sales-data/): Retail sales of plant-based foods are growing in France, Germany, Italy and Spain – but taste and price are determining success.
- [Research Analyst – Remote](https://gfieurope.org/careers/research-analyst-remote/): The Good Food Institute Europe (GFI Europe) is a non-profit think tank at the forefront of the movement to transform meat production in order to solve some of the world’s biggest problems, from climate change and global hunger, to antibiotic resistance and animal suffering.
- [Understanding plant-based category dynamics, motivations and consumers​ in the UK and Germany](https://gfieurope.org/understanding-plant-based-category-dynamics-motivations-and-consumers-in-the-uk-and-germany/): Half (51%) of adults in both Germany and the UK adults expressed desire change their diets to consume either less meat and dairy (33%) and/or more plant-based foods (38%), but variation within these groups existed, both in terms of motivation and demographics. Within this, three main groups emerged, which were very similar across both Germany and the UK : ​
- [The Nordic alternative protein research ecosystem](https://gfieurope.org/science/the-nordic-alternative-protein-research-ecosystem/): The Nordic region stands out as a powerhouse of innovation, consistently ranking among the most research-intensive and technologically advanced areas in the world. Learn more about the alternative protein research landscape in the Nordics.
- [Junior Public Affairs Specialist – Germany (remote, fixed-term)](https://gfieurope.org/careers/junior-public-affairs-specialist-germany-remote-fixed-term/): The Good Food Institute Europe is looking for a Junior Public Affairs Specialist to support our policy work in Germany and the wider DACH area.
- [What is precision fermentation?](https://gfieurope.org/precision-fermentation/): Diversifying Europe’s protein supply will be essential for delivering on our climate targets, boosting food security and expanding nature-friendly farming. Plant-based foods will play a central role in a diversified food system – but to deliver on their potential, plant-based meat, seafood, eggs and dairy will need to look, cook and taste just like the foods we eat today. Precision fermentation has incredible potential to unlock the flavour, texture, nutrition and functionality of animal products by producing key proteins and ingredients efficiently and sustainably.
- [Careers at GFI Europe – frequently asked questions](https://gfieurope.org/careers-at-gfi-europe-frequently-asked-questions/): Want to learn more? Still have questions? Check out our careers page for the latest vacancies and job descriptions for open roles.
- [Alternative protein science](https://gfieurope.org/science/): Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
- [Lab meat? Synthetic meat? Cultivated meat? 11 things you need to know.](https://gfieurope.org/lab-meat-synthetic-meat-cultivated-meat-11-things-you-need-to-know/): What is 'lab meat'? This article gives you the top 11 things you need to know about this emerging food, based on the latest evidence.
- [European consumer insights on the alternative protein sector](https://gfieurope.org/industry/european-consumer-insights-on-the-alternative-protein-sector/): What do European consumers think about plant-based, cultivated and fermentation-made proteins? This page summarises some of the key consumer insights available from open-access research on the European alternative protein market.
- [Students and educators](https://gfieurope.org/science/students-and-educators/): Learn about how students and educators across Europe are driving forward the alternative protein sector and discover how to unlock a career in this rapidly evolving field.
- [Research community](https://gfieurope.org/science/research-community/): Join our community of researchers today to forge connections, find industry and academic collaborators, and learn about the latest in alternative protein science.
- [Open access research tools and analysis](https://gfieurope.org/science/open-access-research-tools-and-analysis/): Explore our library of open access research tools and databases that are designed to advance research, foster connection, accelerate learning, and help scientists overcome key technological bottlenecks.
- [Research funding](https://gfieurope.org/science/research-funding/): Get inspired by ongoing research into the most pressing pre-competitive challenges for alternative protein science, and find funding opportunities for your own research.
- [Alternative proteins in the European Union](https://gfieurope.org/alternative-proteins-in-the-european-union/): Your guide to business, science and policy of plant-based and cultivated meat in the EU.
- [Is plant-based meat good for your health?](https://gfieurope.org/plant-based-meat-and-health-in-europe/): Learn what the latest research has to say about plant-based meat and health, along with suggested key priorities and answers to frequently asked questions about plant-based meat and health.
- [Is plant-based meat ultra-processed?](https://gfieurope.org/is-plant-based-meat-ultra-processed/): Plant-based meat is often considered an ultra-processed food, but on average has a good nutrient profile and is shown to have health advantages over the processed meat it often replaces.
- [Alternative protein in the UK: an ecosystem review](https://gfieurope.org/sustainable-proteins-in-the-united-kingdom-an-ecosystem-review/): In 2023, the ecosystem for alternative protein in the UK is in its infancy. This report provides a snapshot of its development to date. In particular, we focus on two core pillars: public research and development, and private-sector commercial activity. Our analysis focuses strongly on the spatial dimension of the ecosystem, following the assumption that alternative proteins are likely to be similar to other high-value net zero industries, which are emerging where the UK has significant underlying local and regional capabilities.
- [Germany: state of the industry](https://gfieurope.org/state-of-the-industry-germany-2023/): Exploring recent developments surrounding plant-based, cultivated and fermentation-made proteins exploring market development, the commercial landscape, investments and investors, the scientific landscape, surveys on the acceptance of alternative products, and 15 policy recommendations for Germany.
- [Market insights on European plant-based sales 2020-2022](https://gfieurope.org/market-insights-on-european-plant-based-sales-2020-2022/): Sales of plant-based foods across 13 European countries have grown by 23% since 2020 with the category reaching a record €5.2 billion.
- [The Smart Protein project](https://gfieurope.org/science/smart-protein-project/): The Smart Project project is a European Commission-funded partnership between GFI, ProVeg, and 31 partner organisations.
- [Form Error](https://gfieurope.org/form-error/): Please return to the form and fill out all required fields.
- [Thank You](https://gfieurope.org/newsletter-form-success/): Your form submission was successful
- [Alternative proteins in the UK](https://gfieurope.org/uk/): With world-class scientific institutions, innovative food producers and a progressive policy and regulatory environment, the UK is emerging as a leader in protein diversification.
- [Site Search](https://gfieurope.org/site-search/)
- [404](https://gfieurope.org/404-1/): Home page Contact us
- [Policy submissions](https://gfieurope.org/policy/policy-submissions/): The Good Food Institute Europe makes public submissions to policymakers to share our expertise on sustainable protein policy.
- [Support the Good Food Institute Europe](https://gfieurope.org/support-us/): GFI Europe is 100% funded by philanthropy. Discover how your support can help us build a better food system for people, the planet and animals.
- [Public research funding](https://gfieurope.org/policy/public-research-funding/): Learn how government investment in plant-based and cultivated meat research can make sustainable proteins delicious and affordable across Europe.
- [Clear labelling](https://gfieurope.org/policy/labelling/): Learn about the Good Food Institute Europe's work to ensure plant-based and cultivated meat labelling rules are clear, and how we defeated the veggie burger ban.
- [Evidence-based regulation](https://gfieurope.org/policy/regulation/): Understand cultivated meat regulation in Europe and learn about the Good Food Institute Europe’s regulatory work on plant-based and cultivated meat.
- [GFI Europe newsletter](https://gfieurope.org/newsletter/): Subscribe to GFI Europe's newsletter.
- [Alternative protein industry](https://gfieurope.org/industry/): Explore our database of plant-based, cultivated meat and fermentation companies in Europe, and learn more about the sustainable protein industry.
- [Fermentation](https://gfieurope.org/fermentation/): Your guide to the science, business and policy of using fermentation to produce animal-free meat, eggs, dairy and seafood.
- [Cultivated meat](https://gfieurope.org/cultivated-meat/): Your guide to the science, business and policy of cultivated meat in Europe.
- [Plant-based meat](https://gfieurope.org/plant-based-meat/): Your guide to the science, business and policy of plant-based meat, eggs, dairy and seafood.
- [Blog](https://gfieurope.org/blog/): Blog Description
- [Donate to GFI Europe](https://gfieurope.org/donate/): Donate to the Good Food Institute Europe.
- [GFI Europe Jobs](https://gfieurope.org/careers/): Explore openings with GFI Europe and find opportunities across the alternative protein sector.
- [GFI Europe press office](https://gfieurope.org/media/): Contact the Good Food Institute Europe's press office, access free cultivated meat photos and find media resources on sustainable proteins.
- [Contact GFI Europe](https://gfieurope.org/contact/): Contact the Good Food Institute Europe.
- [Policy priorities for alternative protein](https://gfieurope.org/policy/): GFI Europe supports evidence-based policy and public research funding for these alternative proteins.
- [News](https://gfieurope.org/news/): The latest blogs, press releases and updates from GFI Europe.
- [Good Food Institute Europe team](https://gfieurope.org/team/): Meet GFI Europe's team of plant-based and cultivated meat experts.
- [About the Good Food Institute Europe](https://gfieurope.org/about/): The Good Food Institute Europe is an international NGO helping to build a more sustainable, secure and just food system by transforming meat production.
- [GFI Europe – the Good Food Institute Europe](https://gfieurope.org/): The Good Food Institute Europe is building a sustainable, secure and just food system. Dive into our resources on plant-based and cultivated meat.
- [Privacy Policy](https://gfieurope.org/privacy-policy/): GFI obtains contact details and other personal information regarding media contacts and influencers from a variety of sources including Cision. If you wish to know more about how such information is collected and used, please refer to Cision’s privacy notice at ​www.cision.com/us/legal/privacy-policy/​.

## Comment Letters
- [Food biotechnology regulatory sandboxes are an important enabler of EU innovation and competitiveness](https://gfieurope.org/comment-letters/food-biotechnology-regulatory-sandboxes-are-an-important-enabler-of-eu-innovation-and-competitiveness/): This paper sets out the case for regulatory sandboxes for food biotechnology in the EU as a means of fostering business support, enabling innovative products with potentially sizeable sustainability and economic benefits for the EU to come to market.
- [Feedback to the European Commission’s public consultation on the EU Biotech Act](https://gfieurope.org/comment-letters/feedback-to-the-european-comissions-public-consultation-on-the-eu-biotech-act/): This position paper explores GFI Europe’s recommendations for the EU biotechnology and biomanufacturing sector and the EU Biotech Act, which presents a critical opportunity to set a clear policy framework for food biotechnology.
- [Il divieto italiano di meat-sounding per le alternative vegetali alla carne](https://gfieurope.org/comment-letters/il-divieto-italiano-di-meat-sounding-per-le-alternative-vegetali-alla-carne/): Una restrizione inattuata, inapplicabile, che penalizza aziende e consumatori.
- [Il Good Food Institute Europe  presenta le sue osservazioni al disegno di legge che vieta la carne coltivata in Italia](https://gfieurope.org/comment-letters/il-good-food-institute-europe-presenta-le-sue-osservazioni-al-disegno-di-legge-che-vieta-la-carne-coltivata-in-italia/): Dopo che non è stato possibile partecipare alle audizioni parlamentari, come Good Food Institute Europe abbiamo trasmesso alle Commissioni della Camera dei Deputati le nostre osservazioni sul disegno di legge governativo che vieta la carne coltivata in Italia e impedisce di usare termini come “salame” o “bistecca” per prodotti a base di proteine vegetali (A.C. 1324).
- [Establishing european leadership in protein diversification](https://gfieurope.org/comment-letters/establishing-european-leadership-in-protein-diversification/): This position paper explores and explains the importance of setting a clear policy direction, meaningfully investing in open-access research and development and industry scale-up, supporting farmers to adapt their practices, and making more data about market dynamics available.
- [Sustainable EU Food Systems consultation response](https://gfieurope.org/comment-letters/sustainable-eu-food-systems-consultation-response/): GFI Europe's response to the consultation on the roadmap of the European Commission’s new initiative for Sustainable EU Food Systems.
- [European Bioeconomy Strategy consultation response](https://gfieurope.org/comment-letters/european-bioeconomy-strategy-consultation-response/): GFI Europe's response to the European Bioeconomy Strategy consultation, calling for public research funding for sustainable proteins.
- [EU Algae Initiative consultation response](https://gfieurope.org/comment-letters/eu-algae-initiative-response/): The Good Food Institute Europe's response to the consultation on the EU's Algae Initiative.
- [EU agricultural marketing standards consultation response](https://gfieurope.org/comment-letters/eu-agricultural-marketing-standards-response/): GFI Europe's response EU's agricultural marketing standards consultation, calling on the Commission to avoid discrimination against plant-based foods.
- [EU agricultural and food promotion policy consultation response](https://gfieurope.org/comment-letters/eu-agricultural-and-food-promotion-response/): GFI Europe's response to the consultation on the EU's agricultural and food promotion policy, calling for support for plant-based meat, eggs and dairy.
- [Open letter to the Council of the EU calling for rejection of new plant-based dairy labelling restrictions](https://gfieurope.org/comment-letters/plant-based-dairy-letter/): GFI Europe and 20 other organisations called on EU member states to reject new restrictions on plant-based dairy labelling.
- [Open letter to Members of the European Parliament calling for rejection of the veggie burger ban](https://gfieurope.org/comment-letters/veggie-burger-ban-letter/): GFI Europe and 12 other organisations wrote to MEPs calling on them to reject a proposed ban on companies using terms like burger for plant-based products.
- [European Green Deal Call consultation response](https://gfieurope.org/comment-letters/european-green-deal-response/): GFI Europe's response to the consultation on the European Green Deal Call under the Horizon 2020 research and innovation initiative.
- [EU Farm to Fork Strategy consultation response](https://gfieurope.org/comment-letters/farm-to-fork-response/): The Good Food Institute Europe's response to the consultation on the EU's upcoming Farm to Fork Strategy for Sustainable Food.
- [Open letter to European Commission on Horizon Europe](https://gfieurope.org/comment-letters/horizon-europe-letter/): GFI Europe and 20 others wrote to the European Commission calling for Horizon Europe research funding for plant-based and cultivated meat, eggs, dairy and seafood.

## Press
- [Italy’s retail plant-based market reaches €669 million](https://gfieurope.org/press/italys-retail-plant-based-market-reaches-e669-million/): New analysis from the Good Food Institute Europe shows that in 2025, sales volumes, units sold, and sales value increased across five plant-based product categories. Plant-based meat and milk sales continued to rise, while plant-based cheese maintains double-digit growth.
- [Germany remains Europe’s leading market for plant-based foods with 3.1 % growth in sales value](https://gfieurope.org/press/plant-based-market-germany/): Germany remains Europe's largest market for plant-based foods in 2025. However, performance varied across categories, with plant-based milk showing the strongest growth.
- [Wat plantaardige omzetcijfers zeggen over de eiwitdoelstelling van Nederland](https://gfieurope.org/press/wat-plantaardige-omzetcijfers-zeggen-over-de-eiwitdoelstelling-van-nederland/): Nederlandse consumenten, supermarkten en overheid willen een plantaardiger voedselsysteem – maar smaak en prijs zitten voortgang in de weg
- [What plant-based sales data can tell us about the Netherlands’ protein target](https://gfieurope.org/press/what-plant-based-sales-data-can-tell-us-about-the-netherlands-protein-target/): Dutch consumers, retailers and the government want a more plant-based food system – but taste and price are holding back progress.
- [Les ventes au détail d’aliments d’origine végétale ont progressé de 21%  en deux ans en France ](https://gfieurope.org/press/les-ventes-au-detail-daliments-dorigine-vegetale-ont-progresse-de-21-en-deux-ans-en-france/): L'organisation à but non lucratif et groupe de réflexion Good Food Institute Europe publie aujourd'hui une nouvelle analyse des ventes au détail de cinq catégories d'aliments d'origine végétale en France entre 2023 et 2025, sur la base des données de Circana1. Cette étude met en lumière une progression continue du marché, marquée par une hausse du volume des ventes et un intérêt croissant des consommateurs.
- [Retail sales of plant-based alternatives have risen by 21% over the past two years in France ](https://gfieurope.org/press/retail-sales-of-plant-based-alternatives-have-risen-by-21-over-the-past-two-years-in-france/): The nonprofit organisation and think tank the Good Food Institute Europe has published a new analysis of retail sales of five categories of plant-based foods in France between 2023 and 2025, based on Circana data. The report highlights the market’s continued growth, characterised by rising sales volumes and growing consumer interest, 
- [Spain’s plant-based retail market reaches €546 million as plant-based milk remains a staple in Spanish households](https://gfieurope.org/press/spains-plant-based-retail-market-reaches-e546-million-as-plant-based-milk-remains-a-staple-in-spanish-households/): New GFI Europe report reveals that 47.6% of Spanish households now buy plant-based milk, while price remains the main barrier holding back plant-based meat.
- [Rapport : en Europe, la recherche sur la diversification des sources de production de protéines a triplé depuis 2020](https://gfieurope.org/press/rapport-en-europe-la-recherche-sur-la-diversification-des-sources-de-production-de-proteines-a-triple-depuis-2020/): Une nouvelle analyse met en lumière la croissance rapide de la recherche sur la diversification des sources de production de protéines en Europe, le nombre d’études publiées et le niveau de financement public ayant presque triplé au cours des cinq dernières années.
- [Suomi nousee vaihtoehtoisten proteiinilähteiden globaaliksi kärkimaaksi – alan investoinnit kaksinkertaistuivat vuoden aikana](https://gfieurope.org/press/suomi-nousee-vaihtoehtoisten-proteiinilahteiden-globaaliksi-karkimaaksi-alan-investoinnit-kaksinkertaistuivat-vuoden-aikana/): The Good Food Institute Europe (GFI Europe) -ajatushautomon uuden analyysin mukaan Suomi on nopeasti nousemassa ruokainnovaatioiden edelläkävijäksi ja vaihtoehtoisten proteiinilähteiden tutkimuksen, kehityksen ja investointien globaaliksi kärkimaaksi.
- [Finland joins global alternative protein leaderboard as investments double in one year](https://gfieurope.org/press/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](https://gfieurope.org/press/fordubblade-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](https://gfieurope.org/press/swedens-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](https://gfieurope.org/press/denmark-leads-europe-in-alternative-protein-investments-900-in-2024-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 ](https://gfieurope.org/press/12168/): 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.
- [Italy’s plant-based retail market grew by 7.6% in 2024, with cheese and meat leading the charge](https://gfieurope.org/press/italys-plant-based-retail-market-grew-by-7-6-in-2024-with-cheese-and-meat-leading-the-charge/): Italy’s plant-based retail market continues its upward trend, growing by 7.6% last year, according to data from Circana analysed by nonprofit and think tank the Good Food Institute Europe.
- [Spain’s plant-based market reaches €491 million, but price remains a barrier in some categories](https://gfieurope.org/press/spains-plant-based-market-reaches-e491-million-but-price-remains-a-barrier-in-some-categories/): Spain’s plant-based retail market continues its upward trajectory. According to the latest report from the Good Food Institute Europe, based on data from Circana and NIQ, the sector reached a value of €491 million in 2024, spanning four key categories: plant-based meat, milk and drinks, cheese, and yoghurt.
- [French plant-based retail sales up 20.5% over two years](https://gfieurope.org/press/french-plant-based-retail-sales-up-20-5-over-two-years/): Nonprofit and think tank the Good Food Institute Europe today released a new analysis on the retail sales of plant-based foods in France between 2022 and 2024, based on Circana data.
- [The state of plant-based in the Netherlands: retail sales decline despite consumer openness and foodservice growth](https://gfieurope.org/press/the-state-of-plant-based-in-the-netherlands-retail-sales-decline-despite-consumer-openness-and-foodservice-growth/): The latest data paint a mixed picture for the Dutch plant-based market, despite ambitious targets from the government and industry. We dive into what’s driving the trends and how the sector can unlock future growth.
- [Les ventes au détail d’alternatives végétales ont augmenté de 20,5% en deux ans en France ](https://gfieurope.org/press/les-ventes-au-detail-dalternatives-vegetales-ont-augmente-de-205-en-deux-ans-en-france/): L’organisation à but non lucratif et groupe de réflexion Good Food Institute Europe publie aujourd’hui une nouvelle analyse des ventes au détail d’alternatives végétales en France entre 2022 et 2024, basée sur les données de Circana. This study highlights significant growth in the market, marked by an increase in sales volume and growing consumer interest, particularly against a backdrop of slowing food inflation.
- [Plant-based figures point to taste and quality as key drivers for UK consumers](https://gfieurope.org/press/plant-based-figures-point-to-taste-and-quality-as-key-drivers-for-uk-consumers/): Taste could be emerging as a growing sales driver for plant-based shoppers in the UK, according to the latest GFI Europe report on plant-based retail sales and separate research on consumer habits. 
- [De stand van plantaardig eten in Nederland: retailverkoop gedaald ondanks toenemende belangstelling en sterke groei in horeca en catering sector](https://gfieurope.org/press/de-stand-van-plantaardig-eten-in-nederland-retailverkoop-gedaald-ondanks-toenemende-belangstelling-en-sterke-groei-in-horeca-en-catering-sector/): De jongste cijfers schetsen een gemengd beeld van de plantaardige markt in Nederland, ondanks de ambitieuze doelstellingen van de overheid en sector. We onderzoeken hier hoe dat komt en wat er nodig is om de sector weer te laten groeien.
- [Valokeilassa… Suomi – vaihtoehtoisten proteiininlähteiden pohjoinen tähti](https://gfieurope.org/press/valokeilassa-suomi-vaihtoehtoisten-proteiininlahteiden-pohjoinen-tahti/): Suomesta on kehkeytynyt viime vuosien aikana vaihtoehtoisten proteiininlähteiden nouseva tähti – vaikka paikallisten puheista päätellen tätä ei välttämättä osaisi arvata.
- [Forskere allierer sig med københavnske Michelin-kokke for atafsløre innovativt fermenteringsprodukt](https://gfieurope.org/press/forskere-allierer-sig-med-kobenhavnske-michelin-kokke-for-atafslore-innovativt-fermenteringsprodukt/): Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.
- [Report: UK is leading the way in alternative protein research](https://gfieurope.org/press/report-uk-is-leading-the-way-in-alternative-protein-research/): 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.
- [4 miliardy euro wzrostu gospodarczego, 7 tysiące miejsc pracy i 800 milionów euro eksportu: potencjał ekonomiczny mięsa hodowanego komórkowo w Polsce](https://gfieurope.org/press/4-miliardy-euro-wzrostu-gospodarczego-7-tysiace-miejsc-pracy-i-800-milionow-euro-eksportu-potencjal-ekonomiczny-miesa-hodowanego-komorkowo-w-polsce/): Według raportu firmy Systemiq, do 2050 r. mięso hodowlane może wnieść do polskiej gospodarki od 1 do 4 mld euro rocznie.
- [Le marché français des alternatives végétales résiste à l’inflation](https://gfieurope.org/press/le-marche-francais-des-alternatives-vegetales-resiste-a-linflation/): Malgré la hausse des prix des denrées alimentaires, les ventes de produits végétaux (viandes, plats cuisinés et produits laitiers) continuent de croître en France, ce qui témoigne de la résilience du secteur.
- [Pedido de aprovação de Foie Gras é o primeiro de sempre para vender carne cultivada na UE](https://gfieurope.org/press/pedido-de-aprovacao-de-foie-gras-e-o-primeiro-de-sempre-para-vender-carne-cultivada-na-ue/): A empresa francesa Gourmey apresentou um pedido de autorização aos reguladores da UE para o seu foie gras cultivado – marcando o primeiro pedido de venda de carne cultivada na União Europeia.
- [Pierwszy w UE wniosek o pozwolenie na sprzedaż mięsa hodowanego komórkowo](https://gfieurope.org/press/pierwszy-w-ue-wniosek-o-pozwolenie-na-sprzedaz-miesa-hodowanego-komorkowo/): Francuski startup Gourmey złożył wniosek do organów regulacyjnych Unii Europejskiej o zezwolenie na sprzedaż swojego hodowanego komórkowo foie gras – pasztetu tradycyjnie produkowanego ze stłuszczonych wątróbek karmionych przemocą kaczek i gęsi. Jest to pierwszy w historii tego typu wniosek w Unii Europejskiej.
- [Første kultiverede foie gras søger godkendelse i EU](https://gfieurope.org/press/forste-kultiverede-foie-gras-soger-godkendelse-i-eu/): Kultiveret kød rykker nu et skridt tættere på europæiske forbrugere, da den franske fødevareproducent Gourmey officielt har ansøgt om markedsføringstilladelse for deres kultiverede foie gras i EU.
- [Un startup francez depune prima cerere pentru comercializarea cărnii cultivate în Uniunea Europeană](https://gfieurope.org/press/un-startup-francez-depune-prima-cerere-pentru-comercializarea-carnii-cultivate-in-uniunea-europeana/): Startup-ul francez Gourmey a depus o cerere către autoritățile de reglementare din UE pentru autorizarea produsului său foie gras din carne cultivată – marcând astfel prima cerere de vânzare de carne cultivată în Uniunea Europeană.
- [Połowa Polaków popiera pomysł produkcji mięsa hodowanego komórkowo w Polsce](https://gfieurope.org/press/polowa-polakow-popiera-pomysl-produkcji-miesa-hodowanego-komorkowo-w-polsce/): Nowe badanie pokazuje stosunek Polaków do mięsa hodowanego komórkowo - według 56 proc, badanych powinno ono być dostępne dla konsumentów, jeśli przejdzie ocenę organów regulujących bezpieczeństwo żywności.
- [Half of Poles support the idea of producing cultivated meat in Poland](https://gfieurope.org/press/half-of-poles-support-the-idea-of-producing-cultivated-meat-in-poland/): A new survey reveals Poles’ attitude towards cultivated meat, with 56% of respondents saying it should be available to consumers if it passes food regulators' assessments.
- [Nearly half of Greeks would try cultivated meat, new survey finds](https://gfieurope.org/press/nearly-half-of-greeks-would-try-cultivated-meat-new-survey-finds/): Nearly 45% of Greeks are willing to try cultivated meat if it were available and 17% would replace some of the meat they already consume with cultivated meat, according to new research conducted by YouGov and commissioned by nonprofit think tank the Good Food Institute Europe. 
- [Σχεδόν οι μισοί Έλληνες θα δοκίμαζαν καλλιεργημένο κρέας, σύμφωνα με νέα έρευνα](https://gfieurope.org/press/%cf%83%cf%87%ce%b5%ce%b4%cf%8c%ce%bd-%ce%bf%ce%b9-%ce%bc%ce%b9%cf%83%ce%bf%ce%af-%ce%ad%ce%bb%ce%bb%ce%b7%ce%bd%ce%b5%cf%82-%ce%b8%ce%b1-%ce%b4%ce%bf%ce%ba%ce%af%ce%bc%ce%b1%ce%b6%ce%b1%ce%bd-%ce%ba/): Σχεδόν το 45% των Ελλήνων* είναι πρόθυμο να δοκιμάσει καλλιεργημένο κρέας, εάν αυτό ήταν διαθέσιμο και ένα 17% θα αντικαθιστούσε κάποια ποσότητα από το κρέας που ήδη καταναλώνει με καλλιεργημένο κρέας, σύμφωνα με νέα έρευνα που διεξήχθη από το YouGov και ανατέθηκε από το ΜΚΟ think tank Good Food Institute Europe. 
- [More than half of Belgians willing to try cultivated meat](https://gfieurope.org/press/more-than-half-of-belgians-willing-to-try-cultured-meat/): A new representative study indicates that 55% of respondents would at least try cultivated meat.
- [Meer dan de helft van de Belgen bereid kweekvlees te proberen](https://gfieurope.org/press/meer-dan-de-helft-van-de-belgen-bereid-kweekvlees-te-proberen/): Een nieuwe, representatieve studie geeft aan dat 55% van de
respondenten kweekvlees op zijn minst eens zou proberen.
- [Plus de la moitié des Belges prêts à goûter la viande cultivée](https://gfieurope.org/press/plus-de-la-moitie-des-belges-prets-a-gouter-la-viande-cultivee/): Une nouvelle étude représentative révèle que 55 % des répondants sont prêts à goûter au moins une fois la viande cultivée.
- [58% of Spanish people are in favour of cultivated meat arriving in Spain](https://gfieurope.org/press/58-of-spanish-people-are-in-favour-of-cultivated-meat-arriving-in-spain/): It is no news that consumers are increasingly exploring new options and looking to diversify their diets. This trend is reflected in the results of a recent survey conducted by YouGov for the Good Food Institute Europe, an international non-governmental organisation promoting alternative proteins. According to the survey, 39% of Spaniards plan to reduce their meat consumption in the next two years, while 5% say they will not eat meat at all. Furthermore, 58% support the arrival of cultivated meat in the Spanish market if it meets food safety standards. This being a common sentiment among the different political affinities.
- [58% de los españoles están a favor de que la carne cultivada llegue a España](https://gfieurope.org/press/58-de-los-espanoles-estan-a-favor-de-que-la-carne-cultivada-llegue-a-espana/): El 60% de los encuestados favorece su producción en España, viéndolo como un impulso económico gracias a la creación de empleos y el fomento de la I+D en la industria alimentaria.
- [New survey finds 3 out of 5 Dutch people are ready for cultivated meat](https://gfieurope.org/press/new-survey-finds-3-out-of-5-dutch-people-are-ready-for-cultivated-meat/): Cultivated meat is emerging as a potential solution to make the food sector more sustainable. A large number of Dutch consumers also see this: 59% of those surveyed are interested in trying cultivated meat.
- [Nieuw onderzoek toont dat drie op de vijf Nederlanders klaar is voor kweekvlees](https://gfieurope.org/press/nieuw-onderzoek-toont-dat-drie-op-de-vijf-nederlanders-klaar-is-voor-kweekvlees/): Kweekvlees is in opkomst als mogelijke oplossing om de voedingsindustrie te verduurzamen. Dat ziet ook een groot aantal Nederlandse consumenten in: 59% is geïnteresseerd in het proberen van kweekvlees.
- [Sembrar las semillas del cambio: cómo los agricultores europeos pueden beneficiarse de los alimentos vegetales](https://gfieurope.org/press/sembrar-las-semillas-del-cambio-como-los-agricultores-europeos-pueden-beneficiarse-de-los-alimentos-vegetales/): A medida que crece en Europa el apetito por los alimentos de origen vegetal, estos productos presentan nuevas oportunidades para que los agricultores produzcan las materias primas que necesitan. 
- [Danskerne er klar til kultiveret kød](https://gfieurope.org/press/danskerne-er-klar-til-kultiveret-kod/): En ny undersøgelse viser, at et flertal af danskerne gerne vil prøve kultiveret kød på hylderne – og 60% mener, at de skal produceres i Danmark, så vi kan få de økonomiske fordele. Kultiveret kød, der er dyrket i et dyrkningsanlæg, kan allerede købes nogle steder i verden, men ikke i EU.
- [People in Denmark are ready for cultivated meat](https://gfieurope.org/press/people-in-denmark-are-ready-for-cultivated-meat/): A new survey has found a majority of Danish people would try cultivated meat – and 60% think it should be produced in Denmark to benefit the economy.
- [Téměř 60 % Čechů je otevřeno konzumaci kultivovaného masa](https://gfieurope.org/press/temer-60-cechu-je-otevreno-konzumaci-kultivovaneho-masa/): Většina českých spotřebitelů by podle výsledků nového spotřebitelského průzkumu ochutnala kultivované maso. 62 % Čechů by také podpořilo domácí výrobu kultivovaného masa, aby z ní měla prospěch i česká ekonomika.
- [Almost 60% of people in Czechia would try cultivated meat, survey finds](https://gfieurope.org/press/almost-60-of-people-in-czechia-would-try-cultivated-meat-survey-finds/): New survey finds most people in Czechia would try cultivated meat and support the development of a domestic industry to benefit the national economy.
- [Över hälften av svenskarna öppna för att prova odlat kött – men kunskaperna är låga](https://gfieurope.org/press/over-halften-av-svenskarna-oppna-for-att-prova-odlat-kott-men-kunskaperna-ar-laga/): En ny studie av YouGov på uppdrag av Good Food Institute Europe visar på en nyfikenhet bland svenska konsumenter att prova odlad kött.
- [Over 50% of people in Sweden open to trying cultivated meat  – but awareness still low](https://gfieurope.org/press/over-50-of-people-in-sweden-open-to-trying-cultivated-meat-but-awareness-still-low/): A recent study conducted by YouGov on behalf of the Good Food Institute Europe reveals a promising inclination among Swedish consumers towards cultivated meat.
- [Novo estudo da YouGov e do Good Food Institute revela interesse dos consumidores portugueses por carne cultivada](https://gfieurope.org/press/novo-estudo-da-yougov-e-do-good-food-institute-revela-interesse-dos-consumidores-portugueses-por-carne-cultivada/): Mais de 60% da população portuguesa experimentaria carne cultivada se esta estivesse disponível, e quase um terço até substituiria parte da carne que come atualmente por carne cultivada.
- [New consumer study reveals consumer appetite for cultivated meat in Portugal](https://gfieurope.org/press/new-consumer-study-reveals-consumer-appetite-for-cultivated-meat-in-portugal/): Over 60% of survey respondents would try cultivated meat if it were available in Portugal, and almost a third would replace some of the meat they currently eat with cultivated meat.
- [Plant-based meat labelling ban suspended in France, but Italian companies remain uncertain](https://gfieurope.org/press/plant-based-meat-labelling-ban-suspended-in-france-but-italian-companies-remain-uncertain/): Francesca Gallelli, Policy Consultant at the Good Food Institute Europe, commented: “The findings of the French Conseil d'Etat, regarding the possible incompatibility of the labelling ban with European law, make the need to repeal the Italian law and restore legal certainty even more urgent. It is essential that companies can return to carrying out their business and marketing in peace, and that freedom of choice is preserved for consumers, facilitated by clear labels with familiar terms.”
- [Meat-sounding per le carni vegetali: per tutelare il comparto la norma deve essere abrogata](https://gfieurope.org/press/meat-sounding-per-le-carni-vegetali-per-tutelare-il-comparto-la-norma-deve-essere-abrogata/): Le aziende plant-based intervistate dal Good Food Institute Europe confermano che le restrizioni, inattuate ed inapplicabili, penalizzano aziende e consumatori
- [Carne coltivata, l’Italia si è affrettata a votare una legge inapplicabile? La Commissione chiude la procedura TRIS](https://gfieurope.org/press/carne-coltivata-litalia-si-e-affrettata-a-votare-una-legge-inapplicabile-la-commissione-chiude-la-procedura-tris/): In seguito al mancato rispetto della procedura TRIS, la Commissione Europea ha chiuso la notifica italiana sul divieto di carne coltivata e di meat-sounding perché adottati prima della , valutazione europea.
- [Carne vegetale e meat sounding: la confusione nei consumatori non esiste](https://gfieurope.org/press/carne-vegetale-e-meat-sounding-la-confusione-nei-consumatori-non-esiste/): La corte di cassazione francese ha stabilito che i prodotti a base di carne vegetale non inducono in errore i consumatori. Nel frattempo, il governo italiano ha introdotto restrizioni sull’etichettatura dei prodotti a base vegetale, vietando l’uso di nomi legati alla carne.

## Resources
- [Research priorities for alternative proteins in Europe](https://gfieurope.org/resource/research-priorities-for-alternative-proteins-in-europe/): Our research priority overviews take a look at the key bottlenecks in alternative protein research, and the most leveraged areas of study to move the field forward. Currently available in English and Spanish.
- [Attitudes and opinions on cultivated meat across European countries](https://gfieurope.org/resource/attitudes-and-opinions-on-cultivated-meat-across-european-countries/): This series of surveys, conducted by YouGov and commissioned by GFI Europe, interviewed more than 16,000 people across 15 European countries to understand prevailing attitudes and opinions towards cultivated meat across the continent.
- [Accelerating protein diversification in the UK Food Strategy through the Good Food Cycle](https://gfieurope.org/resource/accelerating-protein-diversification-in-the-uk-food-strategy-through-the-good-food-cycle/): The UK Government’s new food strategy highlights alternative proteins as an economic growth opportunity that supports a more sustainable food system.
- [Alternative protein ecosystem in Spain: from R&D to market](https://gfieurope.org/resource/alternative-protein-ecosystem-in-spain-from-rd-to-market/): Explore Spain's diverse alternative protein ecosystem, and learn more about the researchers and companies that are making it possible.
- [State of the European alternative protein research ecosystem: funding and publications](https://gfieurope.org/resource/state-of-the-european-alternative-protein-research-ecosystem-funding-and-publications/): Unpack the diverse research and innovation landscape for alternative proteins in Europe through the lenses of funding, publications and patents.
- [Pathfinding towards precision fermentation viability](https://gfieurope.org/resource/pathfinding-towards-precision-fermentation-viability/): Precision fermentation (PF) has enabled the production of key food ingredients for decades, and its potential is now expanding to the alternative protein industry – but commercialising these innovations remains challenging due to cost barriers, especially for commodity molecules. 
- [Innovative financing mechanisms for alternative proteins in Europe](https://gfieurope.org/resource/innovative-financing-mechanisms-for-alternative-proteins-in-europe/): Alternative proteins – including plant-based foods, cultivated meat, and ingredients made using fermentation – are essential for building a more resilient, sustainable food system. But while technological advancement is moving rapidly, financing mechanisms have not kept pace with the sector’s needs. Europe’s alternative protein sector is entering a new phase that demands capital not just for innovation, but for scale. For investors, this presents a unique opportunity to back a high-impact, fast-evolving sector with strong alignment to climate, health, and ESG goals.
- [Understanding plant-based category dynamics, motivations and consumers​ in the UK and Germany](https://gfieurope.org/resource/2025-germany-uk-plant-based-dynamics-motivations-consumers/): Diet shift is a top priority both for public and planetary health, our new research explores attitudes and levers driving uptake and resistance in two of Europe’s largest plant-based markets – Germany and the UK.
- [Nomenclature and messaging for precision fermentation: consumer research findings from France, Germany, Spain, the UK and the United States](https://gfieurope.org/resource/nomenclature-and-messaging-for-precision-fermentation-consumer-research-findings-from-france-germany-spain-the-uk-and-the-united-states/): Some alternative protein products using precision fermentation ingredients have already entered the US market and these ingredients have long been used in products like supplements. But the vast majority of consumers across Europe and the United States haven’t yet heard of precision fermentation, and there is no consensus on how to talk about it.
- [Journalist handbook: Cultivated meat and ingredients](https://gfieurope.org/resource/journalist-handbook-cultivated-meat/): A short guide containing key facts, statistics and resources.
- [GFI Europe impact update](https://gfieurope.org/resource/gfi-europe-impact-update/): Dive into some of the highlights of GFI Europe’s work so far in 2023, made possible by our fantastic community of supporters.
- [European messaging for cultivated meat](https://gfieurope.org/resource/european-messaging-for-cultivated-meat/): What do consumers in France, Germany, Italy and Spain think about cultivated meat – and how can we explain the positive benefits in each language?
- [GFI Europe impact update: June 2022](https://gfieurope.org/resource/gfi-europe-impact-update-june-2022/): Dive into a some of the highlights of GFI Europe's work over the first few months of the year.
- [Industry consultants](https://gfieurope.org/resource/industry-consultants/): Find consultants who can offer insights to help you evaluate plant-based, fermentation and cultivated meat companies you're considering investing in.
- [Seafood industry update](https://gfieurope.org/resource/seafood-state-of-the-industry-report/): The plant-based and cultivated seafood industry’s commercial landscape, investment, US sales data and consumer insights from 2021.
- [Techno-economic assessment of cultivated meat](https://gfieurope.org/resource/techno-economic-assessment-of-cultivated-meat/): Study of the cost of producing cultivated meat at scale, conducted by independent researchers CE Delft.

## Team
- [Alessandro Gardino](https://gfieurope.org/team/alessandro-gardino/): Alessandro focuses on creating a robust, clear and evidence-based regulatory environment, and on securing public funding for alternative protein R&I.
- [Yousr Abassi](https://gfieurope.org/team/yousr-abassi/): Yousr leads GFI Europe's policy work in France.
- [Tom Davies](https://gfieurope.org/team/tom-davies/): Tom works to map the evolution of the global alternative protein research and innovation ecosystem and how competitive Europe is within it.
- [Viola Hollek](https://gfieurope.org/team/viola-hollek/): Viola works to map the evolution of the global alternative protein research and innovation ecosystem and how competitive Europe is within it.
- [Lina Hartwig](https://gfieurope.org/team/lina-hartwig/): Lina engages with journalists and advances protein diversification in Germany.
- [Priyansha Reddy](https://gfieurope.org/team/priyansha-reddy/): Priyansha works with startups and corporates to accelerate alternative protein commercialisation.
- [Leila Jabrane](https://gfieurope.org/team/leila-jabrane/): Leila supports GFI’s partnerships with European research funders.
- [Inès Decoster](https://gfieurope.org/team/ines-decoster/): Inès manages our digital communication channels, and works to raise the profile of Europe’s protein diversification ecosystem by developing accessible and engaging content for a broad range of stakeholders.
- [Anne Reshetynak](https://gfieurope.org/team/anne-reshetynak/): Anne leads research to fill alternative protein knowledge gaps and strengthen the evidence underpinning our work.
- [Rick Fischer](https://gfieurope.org/team/rick-fischer/): Rick engages with stakeholders from politics, nonprofits and media to accelerate protein diversification in Germany.
- [Isabel Tereso](https://gfieurope.org/team/isabel-tereso/): Isabel plays a dual role at GFI Europe, supporting with the People Operations across the employee lifecycle, as well as having a hands-on role in ensuring the completion of administrative tasks.
- [Andrea Calabuig](https://gfieurope.org/team/andrea-calabuig/): Andrea plays a key role in making sure our day-to-day People Operations run smoothly, particularly focusing on the running of recruitment and payroll operations. 
- [Peter Stafford](https://gfieurope.org/team/peter-stafford/): Peter helps keep our operations running smoothly by handling day-to-day finance tasks and supporting workflow improvements at GFI Europe.
- [Agata Serocka](https://gfieurope.org/team/agata-serocka/): Agata enables smooth and efficient systems coordination at GFI Europe and Salesforce administration across GFI’s international network.
- [Frida Beulshausen](https://gfieurope.org/team/frida-beulshausen/): Frida coordinates GFI Europe’s internal initiatives and projects to support the smooth running of our team.
- [Emily Burton](https://gfieurope.org/team/emily-burton/): Emily crafts impactful and engaging communications for donors, ensuring they understand the transformational impact their support has on creating a sustainable, just, and secure food system for people, animals, and the planet.
- [Helen Normand](https://gfieurope.org/team/helen-normand/): Helen works with donors and philanthropy organisations across Europe in support of GFI’s mission to create a better food system for the planet, people, and animals.
- [Lea Seyfarth](https://gfieurope.org/team/lea-seyfarth/): Lea works with policymakers to create a robust, clear and evidence-based regulatory environment for the sustainable protein sector.
- [Lena Sheard](https://gfieurope.org/team/lena-sheard/): Lena leads the People Operations function and, alongside the team, works to ensure that GFI Europe offers a positive, fair and inclusive people experience for all team members.
- [Ismaël Bawah](https://gfieurope.org/team/ismael-bawah/): Ismaël works to grow and support the alternative protein scientific community across Denmark, Sweden, Finland, and Norway.
- [Eileen Pauels](https://gfieurope.org/team/eileen-pauels/): Eileen works to grow and support the alternative protein scientific community across Germany, Austria, and Switzerland.
- [Ethan Dean](https://gfieurope.org/team/ethan-dean/): Ethan supports the work of our operations team, enabling smooth and efficient financial and administrative workflows at GFI Europe.
- [Pinja Front](https://gfieurope.org/team/pinja-front/): Pinja coordinates communications projects and initiatives to drive a positive narrative for alternative proteins in Europe.
- [Carlos Campillos Martínez](https://gfieurope.org/team/carlos-campillos-martinez/): Carlos coordinates actions to advance alternative proteins and create a more sustainable food system in Spain and Portugal.
- [Helene Grosshans](https://gfieurope.org/team/helene-grosshans/): Helene works to mobilise more capital into the alternative protein industry to finance infrastructure projects.
- [Federico Ippoliti](https://gfieurope.org/team/federico-ippoliti/): Federico drives the systems, data and operations of GFI Europe’s fundraising efforts.
- [Filip Gavranović](https://gfieurope.org/team/filip-gavranovic/): Filip works to support the maintenance and growth of our donor engagement and communications systems.
- [Ilaria Bertini](https://gfieurope.org/team/ilaria-bertini/): Ilaria coordinates our media relations work across Europe to drive a positive narrative for alternative proteins.
- [Cezarina Niculae](https://gfieurope.org/team/cezarina-niculae-she-her/): Cezarina is the driving force behind our day-to-day operations and support functions, ensuring GFI Europe is an efficient, compliant, effective, inclusive and happy organisation.
- [Lia-Alexis Hildebrandt](https://gfieurope.org/team/lia-alexis-hildebrandt/): Lia engages with stakeholders from politics, nonprofits and media to accelerate Germany's transition to sustainable proteins and create a better European food system.
- [David Hunt](https://gfieurope.org/team/david-hunt/): David works to help sustainable protein scientists across Europe access the knowledge, resources, infrastructure, and collaborators to conduct their research effectively.
- [Helen Breewood](https://gfieurope.org/team/helen-breewood/): Helen develops research and resources that support companies in navigating the sustainable protein landscape in Europe and accelerate the growth of the industry.
- [Stella Child](https://gfieurope.org/team/stella-child/): Stella works to help the alternative protein research community across Europe secure grant funding for open-access research.
- [Pauline Grimmer](https://gfieurope.org/team/pauline-grimmer/): Pauline mobilises public funding and other policy support to facilitate infrastructure development and scale up alternative proteins in Europe.
- [Amy Williams](https://gfieurope.org/team/amy-williams/): Amy oversees GFI Europe's digital channels and works to build accessible, evidence-based resources on protein diversification and nutrition.
- [Sarah Ellison](https://gfieurope.org/team/sarah-ellison/): Sarah develops partnerships with philanthropists in support of GFI’s global activities and impact.
- [Linus Pardoe](https://gfieurope.org/team/linus-pardoe/): Linus works with policymakers, business and researchers in the UK to advance plant-based foods, cultivated meat and fermentation.
- [Natasha Sweet](https://gfieurope.org/team/natasha-sweet/): Natasha builds relationships with donors in support of GFI’s global mission to create a better food system for the planet, people, and animals.
- [Ivo Rzegotta](https://gfieurope.org/team/ivo-rzegotta/): Ivo works with policymakers in Germany to advance sustainable proteins in Europe's largest country.
- [Alice Ravenscroft](https://gfieurope.org/team/alice-ravenscroft/): Alice leads GFI Europe's policy team, and works to secure evidence-based policy and public research funding for sustainable proteins.
- [Conrad Astley](https://gfieurope.org/team/conrad-astley/): Conrad works across communications disciplines to drive a positive narrative for sustainable proteins in Europe.
- [Emily Johnson](https://gfieurope.org/team/emily-johnson/): Emily leads GFI Europe’s development team to raise the vital philanthropic funding that powers all of GFI’s global work.
- [Carlotte Lucas](https://gfieurope.org/team/carlotte-lucas/): Carlotte leads our industry team, supporting the food industry in diversifying protein production, and facilitates cross-organisational projects and collaboration.
- [Elena Walden (Ellie)](https://gfieurope.org/team/elena-walden/): Elena works with policymakers to advance alternative proteins across the Nordic countries and oversees our research initiative. 
- [Acacia Smith](https://gfieurope.org/team/acacia-smith/): Acacia focuses on securing public funding for sustainable protein research and development.
- [Alex Holst](https://gfieurope.org/team/alex-holst/): Alex works with NGOs, think tanks, businesses, and other political actors to advance sustainable proteins in Europe.
- [Seren Kell](https://gfieurope.org/team/seren-kell/): Seren leads GFI Europe’s science and technology team to develop, fund and promote open-source research on alternative proteins.
- [Alex Mayers](https://gfieurope.org/team/alex-mayers/): Alex directs GFI Europe’s strategic planning and coordinates all areas of our work.
- [Sophie Armour](https://gfieurope.org/team/sophie-armour/): Sophie leads GFI Europe’s communications team, ensuring the potential of protein diversification is recognised across Europe.