The science of alternative proteins
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
As an international NGO, the Good Food Institute Europe works with scientists to develop, fund and promote open-access research on alternative proteins.
Dive into the alternative protein research ecosystem
Our twin reports State of the European alternative protein research ecosystem: funding, and State of the European alternative protein research ecosystem: publications explore the current research landscape for alternative proteins in Europe.
For regional deep dives of the publishing landscape, check out the decks below. Regional deep-dives of the funding analysis can be found within the report.
Explore our Science pages
Explore our pages below to learn more about our scientific work and how you can get involved, from our Alternative Protein Project student chapters, information on research funding and grant opportunities, free resources on a wide array of sustainable protein topics, and networking opportunities for existing researchers!
Resources for students and educators
Learn more about available courses, how to get alternative proteins on the curriculum at your institution, and our Alternative Protein Project university chapters.
Research funding
Learn more about key projects and available research funding for alternative protein projects.
Open access tools and resources
Explore our library of free-to access resources on plant-based, cultivated and fermentation-made meat, seafood, eggs and dairy.
Research community
Join our community of researchers today to forge connections, find industry and academic collaborators, and learn about the latest science.
Priority research areas
Our research priorities overview takes a look at the key bottlenecks in alternative protein research, and the most leveraged areas of study to move the field forwards.
State of the Science
Alternative proteins offer some of the most game-changing research opportunities around the world. Here are the latest developments in the scientific ecosystem.
Our science and technology experts
Latest science news
Meet the researcher: Chewing the fat about healthier plant-based foods with Andrea Araiza Calahorra
Name: Dr Andrea Araiza Calahorra Job title: Technical Director Organisation: MicroLub Alternative protein specialism: Plant-based meat A career spent analysing…
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
A new study has found striking health and environmental benefits of replacing meat and dairy with plant-based alternatives – something…
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
The UK is fast becoming home to an expanding network of research centres dedicated to advancing plant-based, cultivated meat and…
Scientists team up with Copenhagen Michelin-starred alchemist chefs to unveil innovative mycelium ingredient
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative…
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…
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…
UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins
The UK government is investing £15 million in an innovation hub to accelerate the commercialisation of plant-based, cultivated and fermentation-made…
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…
