Europe’s protein future needs more than meat, CEPS report argues as policymakers urged to diversify the continent’s food system

Europe must urgently diversify its protein supply if it hopes to strengthen food security, cut agricultural emissions and remain competitive in emerging food technologies, according to a new report from the Centre for European Policy Studies (CEPS).

The report, titled There’s Enough Space on the Plate: Putting Forward the Case for Protein Diversification in the EU, argued that the continent’s current food system relies too heavily on imported feed crops and animal agriculture, creating strategic, environmental and economic vulnerabilities that will only intensify in the coming decades.

While meat and dairy will continue to play a role in Europe’s diet, the authors argued that a broader mix of protein sources will be essential to create a more resilient and sustainable food system.

• A CEPS report called for a coordinated EU strategy to support protein diversification across plant-based, fermentation-derived and cultivated foods.
• Europe currently imports about 96% of the soy used for animal feed, exposing the food system to geopolitical and supply chain risks.
• Alternative proteins could add up to €111 billion (US$120 billion) annually to the EU economy within the next 15 years, according to estimates cited in the report.

The report highlighted the structural dependence of Europe’s livestock sector on imported protein crops, particularly soy. Roughly 96% of soy used for animal feed in the EU is imported, leaving the region exposed to disruptions in global trade and commodity markets.

This reliance also has environmental implications. Agriculture accounts for more than 10% of the European Union’s greenhouse gas emissions, and around 65% of those emissions come from animal agriculture.

Against this backdrop, the authors argued that protein diversification should become a central component of Europe’s long-term food strategy.

Rather than treating alternative proteins as niche products, the report suggested they should be viewed as part of a broader shift toward a more balanced and resilient protein system.

Plant-based foods represent the most mature category within this emerging sector. Products derived from soy, peas, wheat and other crops are already widely available and continue to expand in both retail and foodservice markets.

Despite this progress, plant-based alternatives still account for less than 3% of the global meat market. The report argued that growth will require improvements in taste, price competitiveness and ingredient functionality, alongside greater investment in supply chains and processing capacity.

Alongside plant-based proteins, the report identified fermentation technologies as a major area of opportunity.

Two main approaches are currently emerging. Biomass fermentation involves growing microorganisms such as fungi, yeast or algae directly as a source of food, producing protein-rich biomass that can be incorporated into a range of products. Precision fermentation uses engineered microorganisms to produce specific ingredients, including enzymes, fats and functional proteins.

Precision fermentation is already widely used in food production. The report noted that more than 90% of cheese rennet used globally is now produced using this method, demonstrating the technology’s ability to scale commercially.

Another area attracting growing attention is cultivated meat, produced by growing animal cells in bioreactors rather than raising livestock. Although the technology has advanced rapidly in recent years, commercial production remains in its early stages and faces challenges related to cost, regulatory approval and manufacturing scale.

Hybrid foods could play a particularly important role in bridging the gap between traditional meat and emerging protein technologies. These products combine conventional ingredients with plant proteins, fermentation-derived components or cultivated fats.

The report cited examples of hybrid products already entering the market. At the 2025 Dutch Grand Prix, all burgers sold at the event contained a blend of 50% meat and 50% plant and seaweed ingredients, reducing the environmental footprint of the meal while maintaining familiar taste and texture.

Beyond environmental considerations, the report also emphasized the potential economic benefits of protein diversification.

Alternative proteins could become a major growth sector for the European economy, generating new manufacturing activity, attracting investment and supporting the development of high-value food technologies.

Estimates cited in the report suggested that the sector could contribute up to €111 billion (US$120 billion) annually to the EU economy over the next 15 years.

However, the authors warned that several structural barriers continue to limit progress.

One of the most significant challenges is the gap between early-stage research and large-scale industrial deployment. Europe has built strong capabilities in scientific research related to food innovation, but many companies struggle to secure the capital required to scale production facilities.

The report estimated that approximately €23.9 billion (US$26 billion) in investment will be needed to meet projected demand for plant-based proteins alone.

Regulatory processes also remain a major bottleneck. Novel food approvals in the European Union currently take an average of 2.6 years, with some applications extending to six years.

The authors argued that these timelines create uncertainty for companies attempting to commercialize new technologies, particularly startups that operate with limited financial resources.

They also pointed to the lack of structured pre-submission guidance within the European Food Safety Authority’s approval process as a challenge for innovators navigating regulatory requirements.

Consumer acceptance represents another key factor shaping the future of alternative proteins.

Although public interest in sustainable diets continues to grow, many consumers still perceive some alternative protein products as highly processed or unfamiliar. Price differences between conventional meat and alternative products also remain a barrier in certain markets, although the gap has narrowed in recent years.

At the same time, the report suggested that global competition in the sector is intensifying.

Countries such as the United Kingdom, Singapore and China are investing heavily in emerging food technologies and developing regulatory frameworks designed to support commercialization.

The UK has launched a regulatory sandbox for cell-cultivated products and committed tens of millions of pounds in public funding to support research and innovation. Singapore became the first country to approve the sale of cultivated meat, while China has increased state support for microbial and cell-based protein research.

Several European countries, including France, Denmark, the Netherlands and Portugal, have also begun to develop national initiatives aimed at strengthening their domestic alternative protein industries.

However, the report argued that Europe still lacks a coherent, continent-wide strategy.

To address this gap, the authors proposed a coordinated EU protein diversification strategy that would combine support for sustainable crop production, investment in fermentation and biotechnology infrastructure, improved regulatory pathways and stronger market incentives.

They also recommended that alternative proteins be integrated into broader industrial and biotechnology policies, including the forthcoming EU Biotech Act.

Such a strategy, the report argued, would allow Europe to capture economic value from the rapidly evolving protein sector while strengthening the resilience of its food system.

Ultimately, the authors emphasized that protein diversification should not be viewed as a replacement for existing agricultural systems, but as a way to expand the range of options available to producers and consumers.

In their view, building a more diverse protein landscape will be essential to ensuring that Europe’s food system remains competitive, sustainable and secure in the decades ahead.