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 focuses on creating a robust, clear and evidence-based regulatory environment, and on securing public funding for alternative protein R&I.
The growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?
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.
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.
Everything you need to know about biomass fermentation, how it can help us diversify our protein sources and foster a more sustainable food system.
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.
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.
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.
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.
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.
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.
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,
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.
Dutch consumers, retailers and the government want a more plant-based food system – but taste and price are holding back progress.
Nederlandse consumenten, supermarkten en overheid willen een plantaardiger voedselsysteem – maar smaak en prijs zitten voortgang in de weg
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Tom works to map the evolution of the global alternative protein research and innovation ecosystem and how competitive Europe is within it.
Viola works to map the evolution of the global alternative protein research and innovation ecosystem and how competitive Europe is within it.
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.
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 engages with journalists and advances protein diversification in Germany.
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
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’ 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 works with startups and corporates to accelerate alternative protein commercialisation.
Continuing to meet the growing demand for meat with industrial farms is a recipe for disaster. Diversifying protein production is crucial to safeguard against new pandemics and antimicrobial resistance.
Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
Leila supports GFI’s partnerships with European research funders.
Axel Lundberg writes about undertaking an epic cycle ride across Europe, paying tribute to a close friend while raising money for the Good Food Institute.
Nonprofit think tank the Good Food Institute Europe (GFI Europe) has welcomed plans in today’s Biotech Act to expand the advice regulators provide to innovators bringing new foods to market. But it has described plans to exclude Novel Foods from regulatory sandboxes as a 'missed opportunity'.
Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.
