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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

Protein diversification: the underappreciated ally in our arsenal against infectious disease, pandemics, and antimicrobial resistance

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.

Research finds alternative proteins could boost EU economy by €111 billion by 2040

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 Jabrane

Leila supports GFI’s partnerships with European research funders.

Guest blog: A 6,000km bike journey from Stockholm to Lisbon inspired by food, friendship and life’s fragility

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.

EU Biotech Act a ‘missed opportunity’ for food innovation

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'.

Meet the 2026 GFI research grantees shaping the future of alternative proteins in Europe

Discover the latest research projects selected for the GFI Research Grant Program, driving alternative protein innovation in Europe.

Meet the researcher: Using precision fermentation to unlock next-generation foods with Maija Greis

A background in food science convinced Dr Maija Greis that precision fermentation was crucial to finding the missing ingredient in developing animal-free foods with the authentic taste and texture of conventional meat and dairy.

The base is strong, now it’s time to grow: how 2025 set the stage for the next phase of Europe’s protein transition

In the world at large and for alternative proteins, 2025 has been a year of turbulence. Beneath the surface, however, the European alternative protein ecosystem has continued to mature.

EU Bioeconomy Strategy proposals will help fermentation innovators bring products to market

The EU’s new Bioeconomy Strategy has outlined plans that will support fermentation innovators in scaling up production and bringing food products to market.

COP30: Europe can’t afford to delay building a sustainable food system

Spain demonstrates the cost of climate inaction – and the urgent need for Europe to invest in protein diversification.

Scale-up series part 5: No offtake, no scale

In part five of our series to help startups in the alternative protein field grow, we explore how creative offtake strategies, like pre-orders, conditional contracts, and public procurement, can break the cycle of stalled investment.

Inès Decoster

Inès manages our digital communication channels, and works to raise the profile of Europe’s protein diversification ecosystem by developing accessible and engaging content for a broad range of stakeholders.

Alternative proteins in Spain: progress, challenges, and opportunities in a growing sector

Our recent report takes an in-depth look at the achievements to date and the challenges ahead for Spain to consolidate its position as the leading hub in southern Europe in the alternative protein sector.

As food prices rocket, the UK government can kick-start supply chains to help farmers benefit from plant-based meat

Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.

Accelerating protein diversification in the UK Food Strategy through the Good Food Cycle

The UK Government’s new food strategy highlights alternative proteins as an economic growth opportunity that supports a more sustainable food system.

Alternative protein ecosystem in Spain: from R&D to market

Explore Spain's diverse alternative protein ecosystem, and learn more about the researchers and companies that are making it possible.

Who really pays the price for unsustainable food systems? European day of foundations and donors

The true cost of what ends up on our plates is often paid by people and ecosystems elsewhere. On the European Day of Foundations and Donors we look at the importance of building a food system that is more just, secure and sustainable.

New fermentation methods could add nearly £10 billion to UK economy by 2050, research shows

New research has estimated that, given the right support, innovative ways of producing everyday foods using fermentation could add £9.8 billion (€11.2 billion) to the UK economy.

Rapport : en Europe, la recherche sur la diversification des sources de production de protéines a triplé depuis 2020

Une nouvelle analyse met en lumière la croissance rapide de la recherche sur la diversification des sources de production de protéines en Europe, le nombre d’études publiées et le niveau de financement public ayant presque triplé au cours des cinq dernières années.

Report: European alternative protein research has tripled since 2020

New analysis has revealed the rapid growth of Europe’s alternative protein research, with the number of studies published and public funding levels almost tripling over the last five years.

Meet the researcher: Embracing the natural complexity of legumes with Patrick Rühs

Embracing the complexity of natural raw ingredients can help develop more nutritious, tastier and affordable plant-based products while challenging consumer concerns around ultra-processed foods.

Anne Reshetynak

Anne leads research to fill alternative protein knowledge gaps and strengthen the evidence underpinning our work.

First master’s programme marks major step forward for the alternative protein field

The launch of the world’s first master’s programme dedicated to alternative proteins marks another significant step in the development of protein diversification as an academic field.

Where does plant-based meat fit in the ultra-processed foods narrative?

Why more nuance is needed to help drive meaningful change towards a healthier, more sustainable food system.

Independent scientific report from Germany’s WBAE calls for de-polarisation and national leadership around protein diversification

UK food strategy recognises alternative proteins as driver for growth

The UK government’s new outline for the upcoming food strategy has highlighted that alternative proteins can deliver economic growth.