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Food needs a Plan B: why climate resilience means diversifying protein production

Climate change and increasingly fragile supply chains are exposing the vulnerabilities of Europe’s food system. Diversifying protein production can help strengthen its resilience.

Research strategy backs fermentation scale-up but taste and price hurdles remain

The European Commission’s latest strategy for food research includes positive references to diversifying protein supply and scaling up fermentation capacity, but fails to commit to funding the alternative protein research needed to achieve these aims.

Timeline: What’s going on with the EU labelling restrictions for plant-based foods?

The ‘veggie burger ban’ is back on the agenda for the third time in six years, here’s a quick rundown of the legislation’s history, and the latest updates.

Investment in Europe’s alternative protein companies grows – but sector can no longer rely on venture capital alone

An analysis by GFI shows that fermentation companies led the pack in raising new capital in the first half of 2026. However, the picture is mixed and the number of deals has halved – private investment is now concentrated on fewer companies. Mixed financing models, in which private capital and public investment work together, are therefore gaining relevance.

Plant-based meat and its role in the UK’s food system

The UK has one of the most well-established ecosystems for plant-based meat in Europe, with a diverse research field and innovative and longstanding plant-based meat producers. Learn more about how wider uptake of plant-based meat could contribute to improving public health and a more resilient food system.

Executive Director (remote)

The Good Food Institute Europe is looking for an Executive Director to lead GFI Europe’s strategy and team, play a key role in shaping and advancing GFI’s global strategy, and foster the relationships and organisational strength needed to accelerate the shift towards a resilient and sustainable food system.

Alessandro Gardino

Alessandro focuses on creating a robust, clear and evidence-based regulatory environment, and on securing public funding for alternative protein R&I.

Tofu and beans are having a moment. What does this mean for efforts to build a more sustainable food system?

The growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?

Heatwaves and our food system in Europe: how protein diversification can help

Europe's food system is straining under record-breaking heatwaves – and driving this very heat. Protein diversification offers a way to break that cycle, cutting emissions while building resilience against the heat already here.

EU Protein Action Plan falls short of ambitions for food security

GFI Europe has described the EU Protein Plan's omission of concrete measures to scale up the production of plant-based foods as a ‘missed opportunity’ for European farmers who need confidence to shift towards growing protein crops for human consumption.

What is biomass fermentation?

Everything you need to know about biomass fermentation, how it can help us diversify our protein sources and foster a more sustainable food system.

New research: Producing widely-used ingredients from waste can rival cocoa butter on cost

A new study finds that scaling up a technology aimed at producing vital ingredients from food industry and agricultural side streams could enable costs to compete with existing products.

Novel foods milestone as new mycoprotein earns first EU approval

The European Commission and member states have now authorised Fermotein as a novel food – meaning it can now be sold across all EU member states. This is the first new authorisation for mycoprotein since the Novel Foods regulation was introduced in the late 1990s.

Meet the researcher: Brewing up new ideas to scale precision fermentation with Josué Heinrich

A team at Wageningen University and Research in the Netherlands is asking whether the brewing industry could provide clues for how alternative proteins can scale up production.

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 categories in 2025, leading to sales volume growth as products began to meet consumer expectations.

Italy’s retail plant-based market reaches €669 million

New analysis from the Good Food Institute Europe shows that in 2025, sales volumes, units sold, and sales value increased across five plant-based product categories. Plant-based meat and milk sales continued to rise, while plant-based cheese maintains double-digit growth.

Spain’s plant-based retail market reaches €546 million as plant-based milk remains a staple in Spanish households

New GFI Europe report reveals that 47.6% of Spanish households now buy plant-based milk, while price remains the main barrier holding back plant-based meat.

Retail sales of plant-based alternatives have risen by 21% over the past two years in France

The nonprofit organisation and think tank the Good Food Institute Europe has published a new analysis of retail sales of five categories of plant-based foods in France between 2023 and 2025, based on Circana data. The report highlights the market’s continued growth, characterised by rising sales volumes and growing consumer interest,

Les ventes au détail d’aliments d’origine végétale ont progressé de 21% en deux ans en France

L'organisation à but non lucratif et groupe de réflexion Good Food Institute Europe publie aujourd'hui une nouvelle analyse des ventes au détail de cinq catégories d'aliments d'origine végétale en France entre 2023 et 2025, sur la base des données de Circana1. Cette étude met en lumière une progression continue du marché, marquée par une hausse du volume des ventes et un intérêt croissant des consommateurs.

What plant-based sales data can tell us about the Netherlands’ protein target

Dutch consumers, retailers and the government want a more plant-based food system – but taste and price are holding back progress.

Wat plantaardige omzetcijfers zeggen over de eiwitdoelstelling van Nederland

Nederlandse consumenten, supermarkten en overheid willen een plantaardiger voedselsysteem – maar smaak en prijs zitten voortgang in de weg

Germany remains Europe’s leading market for plant-based foods with 3.1 % growth in sales value

Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth

An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.

Yousr Abassi

Yousr leads GFI Europe's policy work in France.

Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum

An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.

Viola Hollek

Viola works to map the evolution of the global alternative protein research and innovation ecosystem and how competitive Europe is within it.

Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices

The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK's biggest supermarket than making the same dishes with beef, lamb and pork mince.

Alternative proteins: a strategic tool to adapt to climate change in Spain

Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.

Lina Hartwig

Lina engages with journalists and advances protein diversification in Germany.

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 improvements.

GFI Europe research, reports and resources

Research priorities for alternative proteins in Europe

The history of precision fermentation: How the future of food has been on your plate for decades

Precision fermentation promises to deliver next-generation developments – offering fats and proteins that can bring the taste and texture of meat and dairy to plant-based foods.

‘Burger’ and ‘sausage’ are saved – but EU’s misguided decision bans the word ‘meat’ and 31 everyday terms for plant-based food

‘Burger’ and ‘sausage’ can still be used to describe plant-based meat products – but dozens of other everyday terms are to be banned under unnecessary restrictions that will confuse consumers, hurt the EU economy and jeopardise European resilience.

Priyansha Reddy

Priyansha works with startups and corporates to accelerate alternative protein commercialisation.

Oxford Real Farming Conference: building a broad tent to address the harms of factory farming