Key takeaways

The European alternative proteins market comprises businesses that produce and distribute alternative protein products and ingredients. Herein, we see a split between players producing ingredients (e.g. pea and rice proteins) and finished food products (e.g. plant-based meat and dairy-free cheese). Within the latter, there is a split between plant-based, fungal- and fermentation-based as well as cell-based players. We segmented the European market into: (i) meat alternatives, (ii) dairy alternatives, (iii) insects and (iv) alternative ingredients.


The broader European alternative proteins market remains in an early stage, which translates into a fragmented competitive landscape. Herein, the plant-based segment is relatively mature in terms of sales and profitability, while many other players from the fungal-/fermentation- and cell-based segments experience strong growth, but remain awaiting regulatory approvals (e.g. cell-based meat replacements) or major consumer adoption (e.g. insect-based alternatives).


Investor-led interest has been strong, with ~75% of identified European assets being sponsor-backed (as of February 2024). Investors are mainly attracted by the market’s upside potential, the lack of a clear market leader in multiple segments and underlying favourable regulatory drivers. With increasing animal welfare and climate change awareness, some investors are also speculating on governments to approve new product launches within the cultivated meat segment.


ESG topics primarily relate to environmental and social issues. The market plays a significant role in achieving the EU's sustainability targets, as the global food system accounts for ~30% of global greenhouse gas emissions. However, external funding needs to increase ~13-fold to achieve this scale, while consumers stay reluctant about taste and health benefits. From a social perspective, increased alternative protein consumption holds promise for reduced animal harm by reducing the number of livestock. At the same time, ethical considerations around insect sentience require attention.

Company benchmarking

Market growth

The alternative proteins market generated ~$14.1bn in sales in 2021 and is forecasted to reach ~$17.4bn in 2027 (+3.7% CAGR 2021-2027; EY, March 2023)

Global Food Institute (April 2023) reported that the European plant-based food retail market was worth ~€5.8bn in 2022 (+9.9% CAGR 2020-2022), with milk and meat alternatives accounting for >70% of retail sales

In 2023, the meat substitute segment was the largest alternative proteins category in Europe, which is expected to increase from ~$4.4bn in sales in 2023 to ~$10.2bn by 2028 (+12.0% CAGR 2023-2028; Technavio, January 2024)

Positive drivers

Regulatory tailwind from the EU Protein Strategy, which advocates for increased protein production and a shift towards more plant-based diets as part of the Farm to Fork Strategy (Food Manufacture, October 2023). Specifically, the scheme emphasises the role insect protein plays in reaching animal and livestock feed security, paving the way for greater adoption of alternative proteins (European Parliament, July 2023)

Continuous improvement of production processes will lower consumer prices and improve product characteristics, thereby accelerating adoption as alternatives become more comparable (i.e. both cost- and taste-wise) to conventional animal-based products (interview by Gain.pro; EY, April 2023)

Rising prosperity in North America and Europe – with consumers increasingly promoting sustainability and health attributes in their diets – and the emerging middle class in Asia will continue to further drive consumer demand for (plant-based) proteins (interview by Gain.pro; EY, April 2023)

Negative drivers

Ongoing production scalability and efficiency challenges threaten the market's momentum, with incumbents experiencing supply chain bottlenecks and difficulty in locking in large food customers (e.g. Impossible Foods with McDonald's; Food Navigator, April 2023; interview by Gain.pro)

Increasing regulatory requirements for new food products and genetically modified food create significant hurdles for innovations. Insects and most cultured meats are subject to regulatory ambiguity, hindering their adoption success. Additionally, the demanding EU Genetically Modified Food Regulation discourages the usage of genetic modification technology across various food types, further limiting innovation (Science Direct, December 2021)

Ongoing shortage of qualified scientific and engineering talent, with ~79% of start-ups struggling to hire scientists and engineers for R&D roles, while ~94% regarded technical talent bottlenecks as moderate or very severe challenges to their organisation's long-term success (Good Food Institute, April 2023)

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