A new analysis by GFI Europe has found that European alternative protein innovators have experienced a significant surge in patent publications, with a 960% increase over the past decade. Plant-based foods dominate the research, accounting for the majority of patents, while cultivated meat and precision fermentation sectors are lagging behind. However, consumer attitudes towards these technologies are positive, indicating potential for growth in these areas.

There are variations in patent filings between countries, with Switzerland leading in the number of patents published. Meat alternatives are the most common subject of patents, with alt seafood representing a smaller percentage. GFI Europe emphasizes the importance of increased research and collaboration between public research organizations and private companies to drive innovation and bring alternative protein products to market more quickly, benefiting the entire industry and promoting green growth and food security.