NEW TECH FOODS

The European Commission has announced a new strategy aimed at establishing the EU as a global leader in life sciences, with a strong focus on food innovation.

The plan includes €350 million in funding to help scale up fermentation technologies that can support the development of sustainable food ingredients and alternative proteins.

The Strategy for European Life Sciences identifies fermentation as a key area of growth, highlighting its potential to create high-value food products using renewable raw materials. It focuses on two main approaches: Biomass fermentation, which uses agricultural byproducts to produce foods that mimic the taste and texture of meat; and precision fermentation, already used in cheese-making, is now being adapted by European startups to produce ingredients such as whey protein, palm oil alternatives and chocolate compounds.

The EU sees this as a strategic move to reduce dependence on food imports, cut emissions and support a new wave of biotechnology-led innovation across the continent. While European start-ups are leading research in the field, the Commission acknowledges that scaling production remains a major barrier – one it aims to overcome through public-private partnerships, funding packages and knowledge-sharing initiatives.

The strategy is backed by nonprofit group Good Food Institute Europe (GFI Europe), which says the plan could help start-ups commercialise academic research in the alternative protein space. A recent report cited by the group found that with proper policy support, alternative proteins could generate up to €65 billion for Germany’s economy and create 250,000 jobs by 2045.

The strategy includes:

• €150 million in Horizon Europe funding to support sustainable bioeconomy solutions and help commercialise fermentation-made foods.

• An additional €200 million earmarked for 2026–2027, to drive collaboration between researchers and businesses in biomanufacturing and life sciences.

• A strategic research agenda on food systems to improve taste, texture, and affordability of next-gen food products.

• Plans to address public confusion around ultra-processed foods, which is seen as limiting consumer adoption of healthier, more sustainable options like plant-based meat.

GFI Europe and the Physicians Association for Nutrition (PAN International) say clearer public messaging is needed, especially as research shows plant-based meat can reduce LDL cholesterol, improve gut health and lower the risk of bowel cancer.

Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognising the central role that food innovation can play in boosting Europe’s life sciences sector and proposing measures that can harness the region’s growing expertise in transformative technologies such as fermentation".

“With the incoming Danish presidency highlighting the importance of biotech in food production, momentum is building behind innovative ways to develop a more sustainable food system. This strategy is a step towards unlocking the EU’s potential to become an alternative protein world leader, driving growth and reducing reliance on imports.”