Denmark leads Europe in alternative protein investments and research

A new analysis from the Good Food Institute Europe reveals that Denmark has positioned itself as Europe’s leading country for investments in alternative proteins and highlights how public and private investments have fueled rapid growth. Danish privately-owned alternative protein companies raised 184,31 million kroner (€25 million) in 2024 – the highest amount in Europe and a 964% increase from the previous year.

Denmark’s commitment is evident in its billion-kroner investment in plant-based foods and its engagement in emerging technologies like fermentation and cultivated meat. Notably, Danish startup Meat Tomorrow recently secured 27.7 million kroner (€3.5 million) in seed funding.

With global demand for meat projected to rise by over 50% by 2050, and growing global economic uncertainty, strengthening agri-food resilience is critical. Alternative proteins can enhance food security while reducing environmental impacts – plant-based meat, for instance, requires up to 93% less land than conventional meat, while fermentation can make nutritious food from crops that would otherwise go to waste.

The analysis found that Denmark’s universities are at the forefront of alternative protein research. The University of Copenhagen leads ingredient optimisation, while at the Technical University of Denmark, DTU Food and DTU Biosustain advance plant-based and fermentation-based bioprocessing. Aarhus University specialises in cultivated meat, sustainable agriculture and research on agricultural practices, while Aalborg University contributes fermentation expertise. The Novo Nordisk Foundation reinforces Denmark’s leadership through major funding initiatives like the CO₂-to-protein consortium and Plant2Food, fostering collaboration between top institutions across Europe. 

The analysis highlights the need to allocate future national funding strategically, prioritising high-impact areas such as improving the taste and texture of plant-based products, key factors in consumer adoption. Additionally, strengthening collaboration with other Nordic countries, particularly in emerging fields like cultivated meat and fermentation, will be essential for driving innovation and market growth. The recent Nordic Alternative Protein Knowledge and Innovation Network (NAPKIN) is a notable example of cooperation to accelerate progress in this area. Building stronger bridges between research and business is also key to realising the potential of large investments. 

Taste, texture and price – three crucial factors

While demand for plant-based foods is rising, many consumers still turn back to animal-based products when taste, texture, and price fall short. To drive broader adoption, the industry must focus on innovations that enhance the sensory experience of plant-based products while also making them more affordable.

Leonie Jahn, who leads a team at the Novo Nordisk Foundation Center for Biosustainability at DTU, is investigating how filamentous fungi can be used to make a ‘whole-cut’ product that recreates the texture of seafood. The project is in collaboration with Copenhagen’s Michelin-starred Alchemist restaurant, and Jahn notes that Denmark is leveraging its dynamic culinary scene, where researchers, startups, and top chefs collaborate, to drive food innovation.

“This unique synergy creates a testing ground for new food technologies and flavours”, she said. “At DTU, we are exploring how fungal biodiversity can enhance texture and taste, bridging ecology, genetics, and fermentation. Strengthening these cross-sector partnerships will be key to keeping Denmark at the forefront of sustainable food innovation.”

Emerging innovations, such as cultivated fat for plant-based meats and precision fermentation for plant-based cheeses, also offer promising solutions. For example, cultivated fat helps replicate the mouthfeel and flavour profile of conventional meat, while precision fermentation allows for the production of animal-free dairy proteins to improve the taste, texture, and stretchiness of plant-based cheeses. 

Denmark’s opportunity to lead in alternative proteins

According to AgriFoodTure, Denmark could create 27,000 jobs in the alternative protein field and add up to 13 billion kroner (€1.7 billion) to the economy. However, the coming years will be critical in determining whether Denmark can maintain its position as Europe’s top investor in alternative proteins. Sustained R&D investments and supportive policies – particularly at the EU level – will be essential, as regulatory decisions on novel foods like cultivated meat and fermentation-made ingredients will set the direction for the sector.

Elena Walden, Senior Policy Manager at the Good Food Institute Europe said: “Denmark has built a world-class research ecosystem for alternative proteins and serves as an example for other countries looking to reap the benefits of these innovative foods. With global meat demand rising and supply chains under pressure, alternative proteins are critical to strengthening food security.

“Denmark should now bring its R&I leadership to Brussels to ensure that Danish innovations can thrive commercially in Europe. This means championing a regulatory system that enables food innovation, defending evidence-based decisions against misinformation and securing the EU’s well-resourced, science-based pathway to bring safe, cutting-edge technologies to market.”