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Investment in Europe’s alternative protein companies grows – but sector can no longer rely on venture capital alone
Helene GrosshansAn analysis by GFI shows that fermentation companies led the pack in raising new capital in the first half of 2026. However, the picture is mixed and the number of deals has halved – private investment is now concentrated on fewer companies. Mixed financing models, in which private capital and public investment work together, are therefore gaining relevance.
Tofu and beans are having a moment. What does this mean for efforts to build a more sustainable food system?
Carlotte LucasThe 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
Inès DecosterEurope’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
Conrad AstleyGFI 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
Conrad AstleyA 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
Lea SeyfarthThe 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
Conrad AstleyA 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
Conrad AstleyData 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
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
Conrad AstleyAn international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.