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

After years avoiding it, the UN has finally declared that there is no realistic pathway left to prevent global warming from exceeding the Paris Agreement’s 1.5ºC threshold.

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.

In the first half of 2026, Europe’s alternative protein companies raised €236 million in private investment – a 56% increase on the same period last year. The growth was led by fermentation companies,...

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 wi...

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...

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.

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

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.

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...

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 ...

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.

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.

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

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

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...

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

YouTube video by The Good Food Institute Europe

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.

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 ...

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.

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