Plant-based meat
Your guide to the science, business and policy of plant-based meat, eggs, dairy and seafood in Europe.
What is plant-based meat, egg, dairy and seafood?
The new generation of plant-based foods looks, cooks and tastes like meat, eggs, dairy and seafood.
Food scientists have developed plant-based recipes that deliver the flavour, texture and overall experience of eating meat, without the problems of industrial animal agriculture.
Why do we need plant-based meat?
Plant-based meat delivers the familiar flavour and texture of conventionally produced meat, with a vastly reduced environmental impact, better health outcomes and without harming animals.
Research has found that moving towards plant-based meat would reduce greenhouse gas emissions by up to 90%. Because making meat directly from plants requires substantially less crops than farming animals for meat, it also uses up to 99% less land and water – potentially freeing up space to protect and restore nature.
Plant-based meat is also made in clean environments without animals or exposure to faecal pathogens, and no antibiotics are needed – so these foods help to reduce the risk of zoonotic diseases, prevent foodborne illnesses, and preserve life-saving antibiotics for human medicine.
How can we advance plant-based meat in Europe?
Creating the flavours and textures of meat using plants involves finding novel ingredients and using new science and technology. Few of the world’s plant protein sources have been rigorously explored or optimised for plant-based meat, and access to the latest technology is limited – so we are only in the early stages of plant-based meat innovation.
To maximise the benefits of plant-based foods, we need public investment in research and development focused on enhancing taste, reducing prices, and streamlining supply chains – making these sustainable options the default choice for consumers across Europe.
GFI Europe’s market research shows investment in infrastructure, training the workforce and optimising processing techniques will be crucial to the plant-based sector’s success.
Plant-based meat science
Learn more about the science and technology behind plant-based meat – and the white spaces where more research is needed to accelerate the transition to a sustainable, secure and just food system.
The plant-based meat business
GFI Europe’s latest reports analysed Circana data on plant-based retail sales in six European countries and up to six product categories (plant-based meat, seafood, milk and drinks, cheese, yoghurt and cream). Key findings include:
- In France, Germany, Italy, and Spain, more affordable private-label products are driving sales growth.
- Plant-based milk and drinks are nearing mainstream status in several countries as they become more affordable and accessible.
- In some categories, more expensive branded products are driving sales, indicating that taste and quality are key factors – particularly for early adopters of niche plant-based categories.
- While sales of traditional products like tofu and vegetable-based options are growing, the volume plant-based meat sold is significantly higher – indicating that ‘meaty’ options have broader appeal.
- Achieving taste and price parity with animal products is key to expanding the plant-based market and delivering on its environmental and health benefits.
Check out the full reports for France, Germany, Italy, the Netherlands, Spain and the UK here, available in English and local language.
Plant-based meat policy
To deliver on their potential to help tackle the climate and ecological emergency, protect public health and enhance food security, plant-based foods need government support.
GFI Europe advocates public investment in plant-based R&D, evidence-based regulation of new foods, and clear labelling rules to help consumers make more sustainable choices.
Plant-based meat and health
While academics and policymakers are beginning to recognise the advantages of plant-based meat, many still have questions about its nutritional benefits. Our report offers an overview of current evidence, frequently asked questions and key priorities for plant-based meat and public health in Europe.
Latest news on plant-based meat
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
The latest Horizon Europe deadlines are fast approaching, with plenty to offer the region’s food innovators. Dr Stella Child dives…
Alternative proteins return to centre stage at IFFA – the world’s 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
New research has found that 38% of German and UK adults intend to change their diets by eating more plant-based…
European alternative protein 2024 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…
FP10 research programme: How Horizon Europe’s 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…
Galicia invests up to €9.5 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…
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…
