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 State of the European alternative protein research ecosystem reports explore the current research and innovation landscape for alternative proteins in Europe and feature in-depth analyses of public and non-profit funding, academic publications, and patents.
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.
Our science and technology experts
Latest science news
Meet the researcher: Bringing chicken out of the woods and onto the dinner table – the unexplored potential of mushroom foragers’ favourites with Dr Christoph Schwarz
Bringing chicken out of the woods and onto the dinner table – a commonly eaten mushroom popular with foragers is…
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…
Meet the researcher: synthesising the evidence on plant-based meat and nutrition with Rubén Fernández-Rodríguez
A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
Report: European alternative protein patents jump by 960% in 10 years
The first analysis of its kind has revealed that patent publications by European alternative protein innovators have increased by 960%…
Meet the researcher: Filling the missing gaps in our plant-based knowledge with Professor Ute Weisz
A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be…
GFI research grants 2025: Meet next generation of European alternative protein innovators
The latest round of Good Food Institute’s (GFI) research funding programme has demonstrated that European researchers continue to lead the…
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…
