The European Academies Science Advisory Council (EASAC) has published a comprehensive report on meat alternatives.
The report walks through the fast-growing world of meat alternatives, from plant-based and insect-derived proteins to microbial fermentation and cultivated meat.
The EU is currently considering a 'Protein Strategy' to advance sustainable food systems, and the report gives policymakers a science-based roadmap for balancing climate targets, public health priorities, and food system resilience.
However, policy frameworks have yet to catch up to scientific and technological developments.
“The EU needs to act now if it wants to stay ahead of the protein transition, ensure food security and meet its climate and biodiversity goals," says Professor Bert Rima, Chair of the Working Group composed of experts nominated by European science academies.
"It should create policies that support innovation in meat alternatives while ensuring food safety and consumer protection."
“Europe’s future generations are likely to grow up with less meat on their plates — and that may be both necessary and beneficial. The report offers guidance to encourage people to eat less meat and to enable better choices.”
Environmental gains
The report's analysis shows that several meat alternatives could have a lower environmental footprint than conventional meat.
It also reveals that insects and microbial fermentation provide efficient protein sources with minimal environmental impact when using sustainable feedstocks ... and that cultivated meat could offer sustainability benefits if the process is powered by renewable energy sources.
Health and nutrition
Whilst meat alternatives can support balanced diets, some processed plant-based products may contain excess salt and saturated fat.
The report notes that more data is needed on the long-term impacts of newer products like cultivated meat and precision fermentation proteins.
Consumer acceptance
Another key point the report makes is that naturalness, taste, affordability and clear labelling remain critical to consumer trust.
Younger and urban populations are more open to alternatives, especially those concerned with animal welfare and climate change.
“Consumer trust can break easily - especially if products are overhyped or misleadingly labelled,” warns Hanna Tuomisto, Professor of Sustainable Food Systems and coauthor.
“We need full transparency, not just on the ingredients but also on environmental impact and processing.”
Innovation needs support
EASAC's report also acknowledges that fermentation and cultivated meat show high potential but face cost and scalability hurdles.
It recommends strategic public funding and policy clarity to drive safe and sustainable innovation for the products.
Six urgent calls to policymakers
Based on its findings, the report sets out six priority actions for EU policymakers:
- increase transparency and introduce clear, mandatory labelling standards on nutrition, processing and environmental footprint
- establish clear policies and a regulatory framework to guide the additions to plant-based and microbial protein products
- enhance environmental sustainability standards, i.e. comparability in lifecycle assessment, use of renewable energy, industrial and agricultural side streams
- strengthen consumer awareness with evidence-based recommendations on integrating meat alternatives into balanced diets and by combating misinformation
- create a positive framework for innovation by investing in R&D, especially for safe and scalable alternatives like microbial and cultivated meat, and by helping livestock farmers adapt to changing markets for meat alternatives and alternative proteins
- consider ethical and societal questions, such as varying dietary needs, culture, traditions, and economic conditions; attention must also be paid to ethical considerations in insect farming and ethical issues raised by cultivated meat relying on animal cells.
A turning point for European policy
“Europe has the tools and the innovation power to lead globally,” says Tuomisto.
“But we need more than just technological solutions. The social and political shaping of the transition to sustainable proteins will determine its success."
"Without coordinated action, we risk losing both environmental gains and public confidence.”