Rethinking protein for healthier lives in Northern and Eastern Europe
Northern and Eastern Europe are innovating protein sources to boost public health. See how new approaches balance tradition, health, and sustainability.
Central & Eastern Europe (CEE) and the Nordic countries are home to enduring food traditions. Plates can be rich, hearty, and deeply cultural. Meals centred on meats – including processed and cured varieties – are part of the diverse culture in this region. But exposure to diet-related health risks is growing across Europe, with Eastern Europe and the Baltic states experiencing the highest related mortality rates (1).
Recent findings, outlined in EIT Food’s Healthier Lives Through Food mission insights report, highlight some of the contributing factors. Diets high in processed meats, saturated fats, sugar and salt – staples in many beloved dishes from the region – are closely tied to chronic disease. In the Baltic countries (Estonia, Latvia and Lithuania) and some other CEE nations, there are specific concerns around cardiovascular disease linked with industrial trans fats. This creates a pressing challenge: how can communities honour their food heritage while improving health outcomes?
Part of the answer lies in a concept gaining traction across the region: protein diversification. This approach encourages people to broaden the variety of proteins in their diets by incorporating healthy and more sustainable options alongside traditional meat. Not only does this offer important health benefits, such as improved muscle development, better balance, and increased strength, but it also supports environmental sustainability.
Intensive livestock farming is a significant contributor to greenhouse gas emissions, water use, and land degradation. In the Western Balkans, for instance, industrial livestock systems and feed crop production has led to soil erosion, deforestation, nutrient leakage and groundwater contamination (2). By diversifying protein sources, communities can ease this burden and build more resilient food systems rich in nutrients and macronutrients, at the same time offering possibility of new business models for farmers (3).
Leading the way in protein diversification
EIT Food has taken the lead in championing protein diversification across Europe. At the heart of its efforts is the EIT Food Protein Diversification Think Tank, a multidisciplinary initiative launched in 2022 that brings together experts: scientists, innovators, educators, and entrepreneurs to identify gaps, barriers, synergies and opportunities and provide policy recommendations.
The Think Tank fosters a broad the inclusive dialogue, engaging policymakers and advocates for a systems-thinking approach. This Think Tank is not simply a policy forum: it’s a working engine to drive change. Its goal is to accelerate the innovation and use of a wider variety of protein options – including new, sustainable, and culturally familiar sources – that people can realistically include in their everyday meals.
"Diversifying protein is absolutely essential,” explains Acacia Smith, Senior Policy Manager at The Good Food Institute, and member of the Think Tank. “Our current reliance on conventional animal agriculture is extremely land-intensive, and that's becoming increasingly unsustainable - especially in Europe, where land is under pressure from both energy and food security demands. We need to transition to systems that use land more efficiently.” The Think Tank’s approach is structured around collaboration and systems change.
By identifying research gaps, supporting startups, facilitating farmer engagement, and advising policymakers, the Think Tank lays the groundwork for a food system that supports human and planetary health. Recent whitepapers and roadmaps produced by the group underscore the importance of working with farmers and aligning food innovation with local tastes and values. Crucially, they stress that consumers must not only have access to healthier protein choices but must also feel comfortable and motivated to try them. In regions where food traditions are strong, a new protein source must feel like a natural extension of those traditions – not a foreign replacement.
Understanding this, the Think Tank has invested in research and outreach efforts that focus on how people perceive and experience alternative proteins. This is particularly important when it comes to emerging sources like algae and fungi, which hold immense promise but remain relatively unfamiliar to the public.
This focus on perception extends to more traditional alternative proteins as well; for example, pulses and legumes, despite their nutritional and environmental benefits, struggle with consumer perception and declining consumption in Europe. To boost their appeal, it's crucial to reframe them from "poor man's food" to a modern staple through clear communication, appealing culinary innovations, convenient formats, and educational initiatives that highlight their versatility and health benefits.
“Our current reliance on conventional animal agriculture is extremely land-intensive, and that's becoming increasingly unsustainable - especially in Europe, where land is under pressure from both energy and food security demands. We need to transition to systems that use land more efficiently.”
Promoting the benefits of protein-rich seaweed
Algae is a prime example of a protein source that is both sustainable and nutritionally powerful. Spirulina, chlorella, dulse, nori and others offer high levels of protein, essential fatty acids, and micronutrients while requiring minimal resources to grow. Unlike traditional crops, algae need no arable land and little freshwater. They can thrive in controlled environments and even absorb carbon dioxide from the atmosphere. In short, they offer a climate-positive solution to the protein dilemma.
However, cultural acceptance remains a significant hurdle. Many consumers associate algae with pond scum or unappetising green powders. Their sensory profile – flavour, texture, and appearance – can be off-putting if not carefully integrated into familiar dishes. Moreover, algae’s presence in food is often invisible; it functions as a thickener or stabiliser in processed goods, leaving consumers unaware of its nutritional value or potential as a protein source.
To change perceptions, food innovators and communicators are rebranding algae as a sea vegetable and finding ways to incorporate it into recognisable formats – like breads, snacks, and sauces. Startups supported by EIT Food, such as BettaF!sh and Aliga Microalgae, are developing new algae-based products designed to appeal to a broader market. The goal is not to introduce algae as a radical departure from traditional food, but as a subtle evolution - adding depth of flavour, nutrition, and sustainability to everyday meals.
A new generation of fungi-based meat alternatives
Fungi offer another avenue for innovation, particularly in the form of mycoprotein. Mycoprotein is produced through fermentation of specific fungal strains and has been used in food production since the 1960s. It is high in protein, contains all essential amino acids, and is naturally low in fat. Its texture and neutral taste make it an excellent substitute in foods like burgers, nuggets, and sausages. Companies such as Quorn have already demonstrated that mycoprotein can succeed on the market, especially among flexitarians looking to reduce meat intake without sacrificing taste.
ENOUGH, a startup supported by EIT Food, is a strong example of how innovation can make fungi-based proteins more accessible and appealing. The company produces Abunda, a mycoprotein derived from fermented fungi that offers high-quality protein with a low environmental footprint. Using renewable feedstocks like wheat and scaling production across Europe, Abunda is crafted to fit effortlessly into a variety of foods – from meat alternatives to ready-made meals – without sacrificing taste or texture.
As with algae, public perception of fungi remains a significant challenge. To overcome this, producers are working to reframe fungi as a familiar and even luxurious ingredient. After all, mushrooms have long been cherished in Eastern European cuisines – from wild mushroom soups to sautéed chanterelles. By aligning mycoprotein with this tradition and highlighting its culinary flexibility, there is a path to broader acceptance.
7 protein diversification startups to watch in Northern and Eastern Europe
Onego Bio is a Finnish food-biotech company producing animal-free egg white with precision fermentation. The award-winning company has cracked the code to producing bioidentical egg proteins that provide the same functionality and nutrition without the environmental, ethical and safety-related concerns of eggs from chickens.
A Latvian startup developing plant-based dairy alternatives using yellow split peas and a carefully crafted, allergen-free process. Their products offer a full dairy experience without animals – rich in vitamins, minerals, and essential fatty acids.
A Bulgarian startup using black soldier fly larvae to convert organic waste into high-value insect protein, oil and chitin. In addition to protein ingredients, they produce two other valuable outputs: insect oil, rich in fatty acids that enhance pet food palatability, and insect frass, a nutrient-rich fertiliser that promotes plant growth across agriculture.
NapiFeryn extracts high-quality protein from rapeseed press cake, a byproduct of oil production. Their patented process creates functional plant proteins for dairy alternatives and other food applications – turning industry waste into valuable nourishment.
While vegan meat options are on the rise, most remain limited to minced formats like burgers or sausages. Milgogi is changing that by developing whole-cut meat alternatives that replicate the structure and nutrition of real meat. Their products are crafted from non-destructive plant proteins, delivering fibrous textures, complete protein profiles, and strong organoleptic (taste, texture, aroma) qualities.
Meet Future produces mycoprotein-powered poultry and seafood alternatives. Their fermentation-based process slashes water use and emissions while delivering realistic, whole-cut textures – bridging the gap between sustainability and satisfaction.
Solar Foods is on a mission to revolutionise global food production. Its product Solein® is an all-purpose protein grown with the air we breathe. It is nutritionally rich and can be used in any food, regardless of diet. Now it is entering commercial production.
Health benefits: a key motivator for consumers
Importantly, health is the leading driver for consumer interest in both algae and fungi. People may be curious about sustainability, but what often persuades them to change their eating habits is the promise of better health outcomes. This suggests that messaging around alternative proteins should focus first on personal wellness – weight management, heart health, energy levels – while reinforcing their ecological benefits as an added value.
Within the context of Northern and Eastern Europe, where taste and tradition reign supreme, introducing alternative proteins must be a gradual, respectful process. It means adapting recipes rather than replacing them, offering hybrids of familiar and new, and engaging trusted voices in education campaigns – from chefs and nutritionists to teachers and doctors. Public canteens, school meal programmes, and hospitals are ideal entry points for these new ingredients, offering opportunities to normalise them.
The EIT Food Protein Diversification Think Tank has already made significant progress in advancing this vision. Its efforts range from influencing EU and national dietary guidelines to supporting small and medium enterprises driving innovation on the ground. At the UN climate summit COP29 and other global food policy forums, the Think Tank has demonstrated how protein diversification can enhance food security, affordability, and Europe’s competitiveness.
How do we scale protein diversification?
“There are two key areas Europe should focus on,” says Kari Tronsmo, Open Innovation manager at Danone, and member of the Think Tank. “First, accelerating funding for the development of alternative proteins through initiatives like Horizon Europe and EIT Food programs. Second, simplifying the novel food approval process by providing guidance and support to help companies navigate it more efficiently.”
But as Acacia Smith points out, “If we really want to scale this up to a point where it can make a meaningful impact on the food system, governments must get behind it. They need to invest in foundational research to improve taste and texture.”
Looking ahead, the journey will require sustained effort across the entire food system. Policymakers must offer incentives for farmers to explore new crops and technologies. Entrepreneurs need to continue developing appealing, affordable products tailored to local tastes. Educators and media have a role in reshaping cultural narratives about what counts as a “normal” protein source. Above all, consumers must be empowered to make choices that support their health without sacrificing the joy and meaning of food and their natural appetite.
With algae, fungi, and other alternative proteins on the rise, Northern and Eastern Europe have the chance to lead in building a food future that is both rooted in heritage and ready for tomorrow. Through strategic innovation, inclusive dialogue, and cultural sensitivity, healthier lives through food are not just possible – they are within reach.
References
- EIT Food: Healthier Lives through Food Insight Report
- Land: Land Productivity and Agri-Environmental Indicators: A Case Study of Western Balkans (doi.org/10.3390/land11122216)
- EIT Food: Protein Diversification for Future-Fit Farming
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