NEW TECH FOODS

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives.

The publication comes as the European Commission prepares its Protein Strategy, aimed at supporting food security and climate goals.

The report assesses a range of protein sources – from plant-based and insect-derived products to microbial fermentation and cultivated meat – and offers a science-based framework for aligning innovation with environmental, health and consumer priorities.

Professor Bert Rima, chair of the working group behind the report, said: “The EU needs to act now if it wants to stay ahead of the protein transition, ensure food security and meet its climate and biodiversity goals. It should create policies that support innovation in meat alternatives while ensuring food safety and consumer protection."

“Europe’s future generations are likely to grow up with less meat on their plates – and that may be both necessary and beneficial. The report offers guidance to encourage people to eat less meat and to enable better choices.”

Environmental and health considerations

EASAC’s analysis finds that many alternatives have a smaller environmental footprint than conventional meat. Insects and microbial fermentation were highlighted as efficient protein sources when produced with sustainable feedstocks, while cultivated meat could deliver climate benefits if powered by renewable energy.

On nutrition, the report warns that not all alternatives are equally healthy. While some can support balanced diets, certain processed plant-based products may contain excess salt and saturated fat. Data on the long-term impacts of newer products such as cultivated meat remains limited.

Consumer trust and acceptance

Factors such as taste, affordability, perceived naturalness and clear labelling were identified as key to building consumer confidence. Younger, urban consumers were found to be most open to alternatives, particularly for environmental and animal welfare reasons.

Hanna Tuomisto, professor of sustainable food systems and co-author, warned: “Consumer trust can break easily – especially if products are overhyped or misleadingly labelled. We need full transparency, not just on the ingredients, but also on environmental impact and processing.”

Innovation and policy gaps

Fermentation and cultivated meat technologies show significant potential but face cost and scalability challenges. EASAC says policy clarity and strategic public funding will be essential to ensure safe and sustainable growth in the sector.

The report makes six recommendations to EU policymakers:

1. Introduce mandatory labelling on nutrition, processing, and environmental footprint.

2. Establish clear regulatory frameworks for plant-based and microbial proteins.

3. Enhance environmental standards, including life-cycle assessments and renewable energy use.

4. Strengthen public awareness with evidence-based dietary guidance.

5. Create a positive innovation framework through R&D investment and farmer support.

6. Address ethical and cultural considerations, including those around insect farming and animal-cell use.

Call for coordinated action

EASAC warns that without joined-up social, political and technological approaches, Europe risks losing both environmental gains and public trust.

“Europe has the tools and the innovation power to lead globally,” Tuomisto added. “But we need more than just technological solutions. The social and political shaping of the transition to sustainable proteins will determine its success. Without coordinated action, we risk losing both environmental gains and public confidence.”