The European Commission has outlined a new agri-food research strategy prioritizing protein diversification and expanded fermentation manufacturing capacity, with a focus on securing private and public investment for emerging food technologies. The strategy aims to support healthy and sustainable diets while raising public awareness of biotechnology-derived ingredients. It highlights a funding gap—termed the “second valley of death”—where sustainable food ingredients struggle to transition from early-stage development to industrial production, particularly in fermentation technologies like precision and biomass fermentation. The Commission also proposes encouraging private investment in open-access infrastructure to help startups scale up production. Additionally, it suggests using regulatory sandboxes to facilitate pre-market approvals for agri-food innovations, though novel foods remain excluded from this approach. While the strategy acknowledges the benefits of alternative proteins in tackling climate change and food security, GFI Europe notes a lack of dedicated research funding to improve taste, texture, and cost, calling it a missed opportunity to advance Europe’s food system goals.
From cells to real meat
