The new UK Food Strategy – the Good Food Cycle – is an opportunity to drive economic growth and healthy, sustainable food production through protein diversification. Our Senior UK Policy Manager Linus Pardoe explains why in a new op-ed: www.thegrocer.co.uk/comment-and-...

Join us October 16th for a presentation from @gfi.org grantee Dr. Simsek, who will share her work on enzymatic treatment of hemp by-products to create highly functional ingredients for plant-based meat that include dietary fiber and provide good nutritional value. Register: zoom.us/webinar/regi...

🚨Breaking: EU Parliament votes to adopt plant-based labelling ban, prohibiting the use of meaty terms like 'sausage' that Europeans have used for over a century to apply to plant-protein foods. Learn more: gfieurope.org/blog/eu-poli

🏃💨 Europe’s alternative protein research is accelerating! Dig into @gfieurope.org's blog for closer look at the key findings: bit.ly/3IgGcb2 Download the full reports: bit.ly/3IIpLEn Highlights below 🧵👇

🔬Hot off the press! Our new reports unpack the funding and publications landscape in Europe for plant-based, fermentation-made and cultivated meat research and innovation. Dive in: gfieurope.org/blog/report-...

EU-level labelling bans restricting nomenclature on plant-based meat could be back on the menu, with two different sets of planned restrictions tabled in recent months. See our new blog for an overview: gfieurope.org/blog/eu-poli...

We’re proud to be recognised by Mieux Donner as one of their most effective climate charities of 2024, and to be able to work to help protect our beautiful European landscapes. Check out their guide here: mieuxdonner.org/climate-map-...

🌱 Promising news from Lidl UK, which has smashed its targets for expanding sales of own-brand plant-based meat and milk, a timely reminder that significant demand still exists in the UK – provided expectations on taste and price are met. Learn more: thegrocer.co.uk/news/lidl-in...

🇬🇧 The UK’s new food strategy puts alt proteins on the map as an economic growth driver—framing protein innovation as a solution to a £14B productivity gap in food + drink manufacturing, while supporting public health, sustainability, and resilience goals. 📖 More from @gfieurope.org 👉 bit.ly/473okKm

Great to see initial proposals for the European Competitiveness Fund (ECF) include biotechnology and the bioeconomy among the priority areas, potentially creating further opportunities to boost European innovation in protein diversification. commission.europa.eu/publications...

📝 New resource - Our latest report seeks to help bridge the 'valley of death' in precision fermentation with the help of strategic target outputs, developed in partnership with Arthur D. Little Consultancy. Learn more: gfieurope.org/resource/pat...

📢Hot of the press - new report from the Scientific Advisory Board of Germany's BMLEH offers a policy blueprint to boost protein diversification and make Germany’s food system healthier, more secure and more sustainable. Read more: gfieurope.org/blog/indepen...

📰 Our July newsletter is out! 📰 Check out the latest alternative protein news across Europe in this month's edition of the GFI Europe newsletter, including key upcoming events, opportunities and resources. All this and more here👇 www.linkedin.com/pulse/eu-ple...

📢Breaking 📢Economic growth, public health, sustainability and resilience form the 4 pillars of the new UK food strategy, with plant-based, fermentation-made and cultivated foods set to play a growing role. Learn more: gfieurope.org/blog/uk-food...

🤿 Deep dive 🤿The DACH region is an innovation powerhouse – with many teams at the cutting edge of research driving protein diversification. Dive into this diverse and dynamic ecosystem in our new page (available in English and German): gfieurope.org/de/forschung...

🗳️ Policy update 🗳️ The European Parliament has just voted on its Report on the future of the EU biotechnology and biomanufacturing sector, paving the way for the forthcoming Biotech Act. Read more on the report: www.europarl.europa.eu/doceo/docume...

📅 Upcoming event! 📅 The NAPIC Inaugural Conference brings together diverse stakeholders to foster collaboration, address sector challenges, and drive the transition towards sustainable, nutritious, and accessible protein sources. Register now: napic.ac.uk/napic-inaugu...

🐟🔬Dive into the future of cultivated seafood at Fish & CHIPS, a virtual collaborative huddle hosted by @gfi.org, where cultivated seafood researchers and innovators converge to connect and conquer technical challenges. Learn more and register: airtable.com/appMgYRlJ6w8...

⚖ Policy update! ⚖ Europe's food innovators are set to benefit from funding opportunities worth €350 million and plans to scale up fermentation technologies outlined in today's EU Strategy for European Life Sciences. Read more: ec.europa.eu/commission/p...

⚖️Regulatory update⚖️ New initiative from the UK’s Food Standards Agency and Food Standards Scotland offers a business support service to help companies trying to bring cultivated meat to the market – with plans to extend this to precision fermentation, too. Read more: www.food.gov.uk/news-alerts/...

🔎 Open science matters – especially in the field of alternative proteins, where much of the research is conducted privately, and there is insufficient public funding available for the most impactful research and development. Check our guide to publishing free research: gfieurope.org/wp-content/u...

🥩📝 What nomenclature and labelling will best support consumers to make informed decisions on purchasing cultivated meat in Europe? Our latest blog breaks down the key findings from groundbreaking new research commissioned by GFI Europe in partnership with Opinium. ⬇️ gfieurope.org/blog/researc...

📰 Our June newsletter is out! 📰 Check out the latest alternative protein news across Europe in this month's edition of the GFI Europe newsletter, including key upcoming events, opportunities and resources. All this and more here 👇 www.linkedin.com/pulse/afford...

🔬Research funding opportunity!🔬 The latest Horizon Europe deadlines are fast approaching, and our blog unpacks the exciting opportunities for the region’s food innovators: gfieurope.org/blog/horizon...

📋 What does the FAO say about food safety in precision fermentation? Our latest blog examines the new FAO report, which demonstrates how existing food safety considerations and frameworks can be applied to precision fermentation. 💡 Read the key insights: gfieurope.org/blog/food-sa...

🚨 New analysis🚨 Price and quality underpin key trends in European plant-based retail sales growth. Our new analysis of Circana retail sales data shows that plant-based foods are growing in France, Germany, Italy and Spain. Check out the thread for more insights! 👇 🧵 1/11

🌍 This World Environment Day, let’s talk about a powerful climate solution that often gets overlooked: diversifying our food system. We work to advance protein diversification to make sure tasty, affordable foods don’t cost the planet.

📅Upcoming Event! Our Public Affairs Manager for Spain, Carlos, will be at the upcoming Atlantic Bioprocessing Summit hosted by Bioga, speaking about the Spanish ecosystem and opportunities for governments, companies and scientists. atlanticbioprocessingsummit.com

📝 New report 📝How can innovative funding solutions help European alternative protein innovations pave the way for a more sustainable food system? Our report analyses a comprehensive list of financing mechanisms that can be used to fund infrastructure projects: gfieurope.org/resource/inn...

📰 Our May newsletter is out! 📰 Check out the latest alternative protein news across Europe in this month's edition of the GFI Europe newsletter, including key upcoming events, opportunities and resources. All this and more here 👇 www.linkedin.com/pulse/invest...

📚New resource! How does plant-based meat fit into the ultra-processed food (UPF) debate? Developed in collaboration with the Physicians Association for Nutrition, our new guide takes a deep dive into the evidence base on the topic. Learn more: pan-int.org/news/blog-po...

With support from GFI's donor-powered grant program, researchers in Germany are exploring how the chicken of the woods mushroom—and its root structure, known as mycelium—could become the basis for tasty, healthy, and sustainable protein ingredients. Learn more from @gfieurope.org:

💡 Discover how the Advanced Biofuels and Bioproducts Process Development Unit at Berkeley Lab is unlocking the potential of low-cost, low-impact feedstocks—like waste biomass and gaseous C1 sources—to power microbial fermentation for sustainable food production. Register: zoom.us/webinar/regi...

📝Explore the new report from Green Alliance, The Food Foundation and GFI Europe highlighting key actions that can make plant-based options the easier and more affordable choice. Check it out: foodfoundation.org.uk/sites/defaul...

🤿 Deep dive 🤿 The Nordics are fast emerging as an alternative protein powerhouse – our new page goes into detail on the exciting work ongoing in the region. Check out our page for a deep dive into the region’s alternative protein research ecosystem:⬇️ gfieurope.org/science/the-...

📰Our April newsletter just dropped!📰 Check out the latest edition of the GFI Europe newsletter, featuring a deep dive into the Nordic research landscape, other top stories, key upcoming events, opportunities and resources. linkedin.com/pulse/hidden...

🇬🇧 The UK government has invested £1.4 million in a new innovation hub, enabling the Food Standards Agency (FSA) to expand its expertise in emerging technologies, including precision fermentation that can be used to produce sustainable proteins. Read more from @gfieurope.org ➡️ bit.ly/42hfw10

🧑‍🔬Meet the researcher. Chicken of the woods is already prized by mushroom foragers, but Dr Christoph Schwarz and his team see much larger potential to make tasty, healthy foods with a fraction of the impact of its feathered namesake. Read more: gfieurope.org/blog/meet-th...

🏛️ New biotechnology vision from Dutch government identifies opportunities of precision fermentation and cultivated meat to boost food security, efficient land use and animal welfare in the country. Learn more: open.overheid.nl/documenten/a...

📅 Upcoming event! 📅 Join GFI's webinar on 10 April at 7pm CEST to learn how tension, compression, and shear tests – combined with constitutive neural networks – can be used to identify the mechanical signature of plant-based meats. Read more and register for the webinar: gfi.org/event/the-sc...

Which milks have the lowest environmental impact? My colleague Raychel Santo provides an overview of her recent paper here: www.wri.org/insights/mil... 🧪

⏰Reminder⏰ Tune in tomorrow (Wednesday 2 April) at 4pm CEST to join our webinar and learn more about this year's GFI Research Grant Program! Sign up here: zoom.us/meeting/regi...

🎉 UK government invests £1.4 million (€1.7 million) in new innovation hub expanding the Food Standards Agency's understanding of precision fermentation and boosting regulators' ability to carry out risk assessments. Read more in our latest blog: gfieurope.org/blog/uk-inve...

Alpro's new project to source UK-grown oats for its plant-based dairy is just one of a growing number of initiatives exploring ways of securing reliable demand for locally grown crops. www.foodbev.com/news/alpro-u...

Our 2025 grant program is live, focused on new cell line creation for crustaceans and fish, & enhancements to existing cell lines. Awards are up to $250k for 2 year projects. Deadline for submissions is May 15th. Full info: docs.google.com/document/d/1...

📝 New report 📝 “Saving the world, one plate at a time?“ report by the PlantPro project from Denmark shines a spotlight on accelerating consumer behaviour transition towards plant-rich eating, focusing on immediate and sustained actions. Read the full report here: mgmt.au.dk/fileadmin/MG...

👩‍🔬GFI's 2025 Research Grant Programme is now live! European scientists are invited to come forward with proposals for projects of up to $250,000 (€230,000) supporting innovative alternative protein research. Find out more at our info session on 2 April. ⬇️ zoom.us/meeting/regi...

🎉 New Dutch scale-up facilities – The Biotechnology Fermentation Factory (BFF) and the Cultivate at Scale (CaS) – are now open! The facilities will host kick-off events on 6 June where you can meet the team and tour the facility. Check out the BFF event: www.bff-ede.com

It's great to see a number of European plant-based meat brands among the 20 NECTAR Tasty Award winners. The new report offers valuable insights for manufacturers, retailers, investors & researchers to ensure plant-based reaches a wider group of consumers. Read more: www.nectar.org/research/202...

📰 Check out this month's edition of our newsletter, including the new EU Agri-Food Vision, an €18 million investment in plant-based infrastructure in Galicia, and GFI Europe partnering with the UK’s cultivated meat regulatory sandbox. Read more👇 www.linkedin.com/pulse/altern...