?? Alternative proteins could create 250,000 jobs in Germany, UK’s ￡75 million R&D investment and a peer-reviewed article on EU novel food regulations
The Good Food Institute Europe
Advancing plant-based and cultivated meat in Europe to build a better food system for people, planet and animals.
This month: Germany’s alternative protein sector could add up to €23 billion to the economy by 2045 if given the right support, shining a spotlight on Finland’s thriving ecosystem, and the researcher who says underutilised crops present new opportunities for farmers.
Featured story
A new study has found that if given the right support, alternative proteins could significantly contribute to Germany’s economic output and create up to 250,000 jobs by 2045.
A Taste of Tomorrow is the first study to measure the economic and environmental impact of protein diversification on Germany – Europe’s largest market for plant-based foods and home to a diverse network of startups and larger businesses that are now branching out into alternative proteins. The country’s potential in this area lies not only in producing food for a strong domestic market but also in manufacturing and exporting the specialist equipment needed by alternative protein companies around the world.
The analysis, conducted by systems change company Systemiq Ltd. and supported by GFI Europe, looks at different scenarios based on levels of policy support and investment to find:
Ahead of federal elections, the findings make a clear case for the next government to adopt measures such as boosting research and infrastructure funding to mobilise more private investment and realise Germany’s full potential as an international pioneer, rather than risk falling behind global competition.
Read more in our press release and find the full report on Systemiq’s website (both available in English or German).
Top stories
A new report has found that increasing the proportion of plant-based foods in people’s shopping baskets could be the best approach to helping supermarkets meet climate targets as well as saving them money. Madre Brava’s analysis, developed with sustainability consultancy Quantis, found that increasing the proportion of plant-based food sales could reduce German supermarkets’ emissions by 24.4 MtCO2e by 2030 and – unlike the other approaches considered – save them as much as €2.5 billion. Diversifying protein sales would also have public health benefits by bringing shoppers closer to the German Nutrition Society’s dietary recommendations. Understanding these scenarios could help bring about real change by delivering healthier and sustainable food systems.
Our new analysis assessing progress made in the UK since the 2021 National Food Strategy finds the government has invested ￡75 million (€90 million) in alternative protein development. This is more than half of the amount recommended in the landmark review of England’s food system and means the UK is now Europe’s second-largest public research funder in this field – although less has been done to modernise regulations for novel foods. The UK government should use its upcoming food strategy as an opportunity to build on this progress and unlock alternative proteins’ potential to deliver economic growth and provide people with healthier dietary choices.
A comment article published in the peer-reviewed Science of Food journal argues that the EU’s novel food framework is fit for regulating the market entry of cultivated meat. The article, by Alessandro Monaco, chair of food law at the University of Bayreuth, examines arguments made by the Italian government ahead of their controversial cultivated meat ban and finds that the existing framework provides a robust and rigorous approval process. Following Dutch company Mosa Meat’s application to sell their cultivated beef fat in the EU and Gourmey’s submission for their cultivated foie gras, it’s essential that food safety experts are able to get to work free from political interference.
Finland has quietly risen to become an alternative protein powerhouse over recent years, with innovative fermentation companies attracting impressive investments and an established network of researchers. Head of Industry Carlotte Lucas travelled to the Nordic country to meet some of its key players, sample some of the products being developed there and understand the unique factors behind its success. She learned that, while Finland boasts strong research institutions, government support, and a commitment to using locally-grown plant-based ingredients, scaling up remains a challenge and more international investment is needed to enable startups to grow beyond the domestic market.
A position paper signed by 130 groups representing farmers, health professionals and consumers is calling for the EU to deliver an action plan for plant-based foods, ranging from nuts and legumes to plant-based meat. The paper points to advantages such as removing unfair competition from imports, helping farmers take advantage of higher-value protein crops, supporting the expansion of regenerative agriculture practices, and improving people’s diets. Following Denmark’s groundbreaking launch of the world’s first action plan on plant-based foods, implementing this strategy across the EU could provide opportunities to bolster European leadership, resilience and competitiveness.
Applications are open to join the global Alt Protein Project, in which students are transforming their institutions into dynamic engines of food innovation. With 16 active European chapters and dozens of others around the world, students have already made incredible progress in developing courses, building connections between startups and universities and organising events to bring like-minded individuals together on campuses from Portugal to Türkiye. If you’re an undergraduate or graduate student with a passion for alternative proteins, apply to join by 28 March.
Meet the researcher
We talk to Professor Ute Weisz, who leads research projects at the Technical University of Munich (TUM) into processing raw materials such as legumes and oilseeds to develop tailor-made functional ingredients. Bringing a lifetime of food science experience to the field, she says that researchers have a key role in helping address consumer fears about ultra-processed foods and that underused crops such as mung beans and hemp can create new opportunities for farmers. However, she says that far more work is still needed to understand the science of protein crops in order to unleash the potential of plant-based foods.
Events, opportunities and resources
Events:
Jobs, funding and resources:?
For more alternative protein opportunities, check out our funding database or visit AltProtein.jobs.
Our impact
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Kostvetare med passion f?r h?llbarhet och v?xtbaserad innovation | V?ssade administrativa skills | ??? | S?ker v?rdefulla kontakter inom alternativa proteiner
3 周That seems promising. Many people, including me with sustainable interests will likely want to work within the alternative protein sector in the future. ??
Founder
3 周May I introduce a business proposal, an idea that seems to have great potential: Production of BSF protein for human consumption from high-quality food waste. ? Entoprot’s bioreactors would obviously be the best technology for the task. (www.entoprot.com. https://youtube.com/shorts/y0v-Fedujk4) ? The technological advantage of bioreactors lies in their ability to accurately monitor multiple parameters of the growing conditions in real time. A large mass (e.g., 4 tons) of larvae and their feed is continuously mixed in the rolling drum. The bioprocess is under strict control: the rearing system is closed, the flow of materials, gases, water, feed, specific chemicals, and microbes is completely under control, and the larvae cannot escape. The process can be described as hygienic and effective. ? I personally find BSF protein quite tasty. I prepared BSF larvae "milk", added oats flour, spices, and fried in butter, and found clear and pleasant meat taste. ? The protein could be textured like Divaks has done with mealworm protein. When textured, the consumer would not be able to tell the difference from a real meat product, such as meatballs. ? ari.riihimaa()entoprot.com ? ooooooooooooooo 31.1.25