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) between 2023 and 2025. Key findings include:
- Sales volume of plant-based foods grew in four of the six countries (France, Germany, Italy and Spain). The Netherlands saw a slight overall decline, and UK sales volume contracted by 2.5%.
- Price was a key determinant of sales growth across all six markets. In Italy, plant-based meat, milk and cream all saw both falling prices and rising sales. In France, plant-based meat prices fell, and sales volume grew by 17%.
- Tofu, tempeh and seitan sales grew across the six countries. Yet the volume of plant-based meat sold remains significantly higher – suggesting that products that replicate the taste, texture or format of conventional meat reach a wider audience.
- More expensive branded products dominated sales in most countries, indicating that consumers are prioritising taste and quality.
- Achieving taste and price parity with animal products is key to expanding the plant-based market and delivering on its environmental and health benefits.
- Plant-based milk shows what’s possible. It now makes up 7-10% of all milk sold in Germany, Italy, Spain and the Netherlands – suggesting that products are meeting people’s expectations on taste.
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
Europe’s 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…
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Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
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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…
‘Burger’ and ‘sausage’ are saved – but EU’s misguided decision bans the word ‘meat’ and 31 everyday terms for plant-based food
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Oxford Real Farming Conference: building a broad tent to address the harms of factory farming
The Oxford Real Farming Conference is an annual event that attracts people from across the spectrum of sustainable farming and…
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.