Blog
Find thought leadership, expert insights and in-depth stories exploring the trends, challenges and innovations shaping the future of food. From sustainability and entrepreneurship to consumer behaviour and emerging technologies, our blog offers a deeper look into the topics driving transformation across the agrifood sector.
A total of 155 items found.
Showing 155 items on page 1 of 18.
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Transforming Europe’s protein system requires building the conditions for change. Across Europe, EIT Food is building those pathways, creating the conditions for diverse protein solutions to move from promising ideas to systemic change.
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The AB4S coalition was formed on a simple premise: industrial biotechnology would not scale through another consultant-led study. After screening more than 300 molecules across 40 chemical families, conducting over 30 expert interviews,…
Top 6 food trends to watch in 2026
January 15, 2026
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Which trends will shape the agrifood sector in 2026? Read on to discover how the food system will evolve throughout next year and beyond.
Connecta2Invest: connecting capital with agrifood tech innovation
December 15, 2025
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EIT Food platform bridges Europe’s agrifood tech funding gap by connecting pre-vetted startups with investors, streamlining deal flow and accelerating innovation across the food system.
regional blog
As Europe faces mounting shocks to its food system, resilience has become a necessity, not a choice. This blog unpacks what resilient agriculture really means - from regenerative practices on farms to system-wide collaboration - and…
Think Tank BLOG: What if your steak never saw a farm?
August 02, 2025
Next-gen innovators transforming food in Western Europe
July 28, 2025
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Western Europe may boast some of the world’s most advanced economies, but recent shocks have exposed flaws in its food systems. From health to sustainability and resilience, a new generation of innovators is stepping up to drive change…
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Northern and Eastern Europe are innovating protein sources to boost public health. See how new approaches balance tradition, health, and sustainability.
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They’ve been part of traditional diets for centuries yet today pulses and legumes often struggle to claim their rightful place on our plates. Could these humble ingredients be key to a healthier, more sustainable food system?