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Emily Burton

Emily crafts impactful and engaging communications for donors, ensuring they understand the transformational impact their support has on creating a sustainable, just, and secure food system for people, animals, and the planet.

Nomenclature and messaging for precision fermentation: consumer research findings from France, Germany, Spain, the UK and the United States

Some alternative protein products using precision fermentation ingredients have already entered the US market and these ingredients have long been used in products like supplements. But the vast majority of consumers across Europe and the United States haven’t yet heard of precision fermentation, and there is no consensus on how to talk about it.

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 way in alternative protein innovation – with half of the successful researchers based in the region.

Finance & Operations Assistant

GFI Europe is looking for Finance and Operations Assistant to support our growing financial and operational workflows

Helen Normand

Helen works with donors and philanthropy organisations across Europe in support of GFI’s mission to create a better food system for the planet, people, and animals.

Lea Seyfarth

Lea engages with EU policymakers to advance alternative proteins and create a better European food system.

Meet the researcher: Chewing the fat about healthier plant-based foods with Andrea Araiza Calahorra

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 that’s true for both whole foods and newer plant-based meat and dairy products.

Miriam Hussain

Miriam builds relationships with philanthropic foundations that share GFI’s ambition to build a sustainable, secure and just food system.

We can’t do this alone: Why coalition building is essential to addressing the climate ‘cow in the room’

How we worked to drive real climate action in 2024

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 fermentation-made foods.

Four ways the new European Commission can boost EU competitiveness through protein diversification

As the new European Commission takes office, they should consider a missing piece of the policy jigsaw that would help tackle many of the EU’s challenges.

Madeleine Koskull

Madeleine works with policymakers, scientists and other organisations to secure government funding for sustainable protein research and innovation.

Forskere allierer sig med københavnske Michelin-kokke for atafsløre innovativt fermenteringsprodukt

Et samarbejde mellem forskere fra DTU Biosustain og kokke fra The Alchemist, en to-stjernet Michelin-restaurant i København, har vist, at gæsterne er åbne over for at spise et innovativt, nyt produkt fremstillet af voksende svampe.

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 new product made by growing fungi.

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 cultivated meat production.

Report: UK is leading the way in alternative protein research

A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.

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 all studies published last year amid record funding.

Alternative protein science

Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.

4 miliardy euro wzrostu gospodarczego, 7 tysiące miejsc pracy i 800 milionów euro eksportu: potencjał ekonomiczny mięsa hodowanego komórkowo w Polsce

Według raportu firmy Systemiq, do 2050 r. mięso hodowlane może wnieść do polskiej gospodarki od 1 do 4 mld euro rocznie.

Hannes Geldof

Hannes focuses on advancing the financing landscape to grow plant-based and novel protein startups in Europe.

Lena Sheard

Lena leads the People Operations function and, alongside the team, works to ensure that GFI Europe offers a positive, fair and inclusive people experience for all team members.

Le marché français des alternatives végétales résiste à l’inflation

Malgré la hausse des prix des denrées alimentaires, les ventes de produits végétaux (viandes, plats cuisinés et produits laitiers) continuent de croître en France, ce qui témoigne de la résilience du secteur.

Plant-based meat and milk are now mainstream choices for British consumers

There’s no doubt it’s been a tough few years for the UK’s plant-based sector – in common with other parts of the food and drink industry. But after a rollercoaster of sudden growth followed by struggling sales, there are now signs of stabilisation.

Plant-based goes mainstream as European retail sales grow

New analysis shows that sales of plant-based foods in six key European countries grew by 5.5% to €5.4 billion last year.

Cultivated meat could add up to €85 billion to the EU economy and create up to 90,000 jobs by 2050

A new analysis has found that – with the right support – cultivated meat could make a significant contribution to the EU’s economy.

UK creates cultivated meat regulatory sandbox to boost innovation

Lab meat? Synthetic meat? Cultivated meat? 11 things you need to know.

What is 'lab meat'? This article gives you the top 11 things you need to know about this emerging food, based on the latest evidence.

UK Food Standards Agency to introduce initial regulated product reforms next year

Ismaël Bawah

Ismaël works to grow and support the alternative protein scientific community across Denmark, Sweden, Finland, and Norway.

UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins

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 different disciplines will be vital to advance the field.

Before and after: 5 years of GFI Europe in 6 maps

On 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.

Eileen Pauels

Eileen works to grow and support the alternative protein scientific community across Germany, Austria, and Switzerland.

European investment figures point to an evolving alternative protein sector

Scale-up series part 3: Build a force-multiplying team

In part three of our scale-up series, we explore the best way to plan and build a rock-solid team for your startup, and set the company up for success.

The network effect: How COST Action research networks can kick-start alternative protein innovation

Learn more about the European Cooperation in Science and Technology (COST) funded research networks offering an open space for collaboration among scientists across Europe (and beyond).