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. Read the full blog: gfieurope.org/blog/heatwav...

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

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 ag...

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📰 Our July newsletter is here! Dive in for the latest news, opportunities and events about protein diversification in Europe 👇 www.linkedin.com/pulse/europe...

Europe’s food system is feeling the heat: how protein diversification can help

Europe’s food system is straining under record-breaking temperatures, as heat stress, droughts and fires ravage crops and farmed animals. During the last June heatwave, extreme heat killed 2.

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🫘 Tofu and beans are having a moment. But is this enough to make healthier and more sustainable dietary patterns mainstream? Check our new blog post: gfieurope.org/blog/tofu-an...

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

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

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What would it take to close the financing gap in agrifood innovation in Europe? 💰 Check out our latest discussion paper exploring barriers, financing solutions and public-private collaboration: gfieurope.org/wp-content/u...

🍄‍🟫New resource🍄‍🟫 If you’ve ever eaten tempeh, miso or are partial to the acquired taste of the UK staple Marmite on toast, you’ve already enjoyed the products of biomass fermentation. Check out our full explainer: gfieurope.org/biomass-ferm...

Scientists have found a promising way to turn food and farm sidestreams into fats – and a new study suggests it could compete with existing products on price. Find out more: gfieurope.org/blog/new-res...

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

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.

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The EU Protein Action Plan recognises the need to grow more protein crops, but without more concrete action to support the scaling of plant-based foods, risks falling short of its ambition. Read our blog: gfieurope.org/blog/eu-prot...

EU Protein Action Plan falls short of ambitions for food security - GFI Europe

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...

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🔖 Stay informed on Biotech IPCEI national calls – a great funding opportunity for EU-based companies and researchers working in alternative proteins – with our dedicated webpage. sites.google.com/gfi.org/ipce...

📰 Our June newsletter is here! Dive in for the latest news, opportunities and events about protein diversification in Europe 👇 www.linkedin.com/pulse/europe...

Europe’s plant-based food retail market grows as prices become more competitive, but good taste remains key

Our new analysis of Circana retail sales data shows that plant-based food sales volume increased in four of Europe's six leading markets in 2025, with taste and price both influencing success. Across ...

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📢 We’re hiring! 📢 We’re looking for a Lead Scientist, Fermentation to help advance fermentation and alternative protein research in Europe. Find out more here: gfieurope.org/careers/lead...

Coefficient Giving has launched a new request for proposals for alternative protein R&D, with $10 million available (around €8.6 million). Find out more: coefficientgiving.org/funds/farm-a...

🍺 Could the key to scaling up sustainable food lie in a brewery? We sat down with Josué Heinrich, part of the cellular agriculture team at the Wageningen University and Research, to talk about his team’s research on precision fermentation. Find out more here: gfieurope.org/blog/meet-th...

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

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.

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🥳 Exciting news: The EU has granted its first-ever approval of a novel mycoprotein – clearing the way for Dutch startup The Protein Brewery’s Fermotein to be sold across the bloc, six years after its initial application. Read our blog: gfieurope.org/blog/novel-f...

Novel foods milestone as new mycoprotein earns first EU approval - GFI Europe

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.

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Our new reports on plant-based retail sales in Europe from 2023 to 2025 are available! Read the full breakdown for France, Germany, Italy, the Netherlands, Spain and the UK here: gfieurope.org/european-pla...

European plant-based sales data - GFI Europe

Retail sales of plant-based foods are growing in France, Germany, Italy and Spain – but taste and price are determining success.

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Nordic researchers have been working in isolation for too long, lacking the opportunities to collaborate and share knowledge. That’s changing with NAPKIN, the Nordic Alternative Protein Knowledge and Innovation Network. Find out more: gfieurope.org/blog/breakin...

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

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

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📰 Our May newsletter is here! Dive in for the latest news, opportunities and events about protein diversification in Europe 👇 www.linkedin.com/pulse/new-re...

New reports map Europe's alternative protein research and innovation ecosystem

Our latest analysis has shed new light on the significant progress made in alternative protein research and innovation across the past half a decade, but has also underlined the importance of sustaina...

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Good news! 🙌 Germany’s new Roadmap for Biotechnology highlights the importance of alternative proteins for the country’s technological sovereignty and innovation leadership – and outlines concrete measures to advance cultivated foods and precision fermentation. gfieurope.org/de/blog/high...

📚 At the start of this decade, research on alternative proteins was still a niche topic in Europe. Since then, we’ve seen significant progress. Our latest analysis maps the evolution of alternative protein research across Europe between 2020 and 2025. gfieurope.org/resource/sta...

State of the European alternative protein research ecosystem: funding and publications - GFI Europe

Unpack the diverse research and innovation landscape for alternative proteins in Europe through the lenses of funding, publications and patents.

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Whether you’re already investing in the novel food sector or just beginning to explore it, this resource will help you navigate the EU’s regulatory landscape with greater confidence 👇 youtu.be/gH57wFpIiTE

Webinar | Navigating EU novel food regulation: an investor's guide

YouTube video by The Good Food Institute Europe

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From farmers and machine operators, microbiologists to marketers, and strategists to supply-chain managers… It takes many people working together to bring alternative proteins to our plates.

🍝 Amid growing global instability, meat and other resource-intensive foods are getting more expensive, making it harder for families to afford their favourite meals.

Applications for the Kickstarting for Good incubator are open – a great opportunity for impact-entrepreneurs and non-profits working towards a plant-based food future! 🥳 Find out more here: kickstartingforgood.org/incubator/

Check out our April newsletter! Dive into the latest news, opportunities and events about protein diversification in Europe. Read it here: www.linkedin.com/pulse/gfis-l...

GFI's latest industry reports higlight key opportunities and hurdles for alternative protein innovators in Europe

The Good Food Institute’s latest State of the Industry Reports highlight the progress being made by European alternative protein innovators, as well as the major hurdles threatening to undermine this ...

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Applications are open for Spain’s AgriFoodTech Sandbox, a great opportunity for startups, companies and associations to boost their regulatory development. Find out more here: sandboxagrifoodtech.es/en/2026-call...

🌍 New blog out for #EarthDay! How can alternative proteins help Spain adapt to climate change? gfieurope.org/es/blog/las-...

Soy sausages and mycoprotein ham have better nutritional profiles than the processed conventional meat they replace – but are the differences meaningful enough to improve public health? A recent study led by Sarah Nàjera Espinosa aimed to find the answer. Read more: gfieurope.org/blog/researc...

✍️ Together with more than 30 organisations across the biotech ecosystem, we’re asking EU policymakers to remove the exclusion of novel foods from regulatory sandboxes in the upcoming negotiations to support sustainable, competitive and innovative growth. Read our joint letter: lnkd.in/e3xN7keB

📢 We’re hiring! 📢 We’re looking for a Policy Officer to join our Brussels team and support our advocacy work to advance protein diversification in the EU. Find out more about the role and how to apply here: gfieurope.org/careers/poli...

We’re partnering with @climatebonds.bsky.social to accelerate investment in alternative proteins! Learn more about our partnership here: www.climatebonds.net/news-events/...

With a new national food strategy in the making, it’s time for the UK government to double down on its progress in driving protein diversification. Read Linus Pardoe's (Senior UK Programme Manager at GFI Europe) full piece and recommendations here: www.greenqueen.com.hk/uk-governmen...

Op-Ed: How the UK Government Can Build On Its Alternative Protein Progress

The Good Food Institute Europe's Linus Pardoe outlines why the UK government must embrace alternative proteins in its new food strategy, or risk falling behind.

greenqueen.com.hk