Exciting insights into the future of alternative proteins

Alternative proteins are gaining increasing attention across research, the food industry, and public debate. Last year, the DTU National Food Institute hosted the conference AltProteinX 2025 - The Future of Food in collaboration with DTU Alt Protein Project.

The conference brought together researchers, students, and companies to discuss developments within alternative proteins - from new technologies and fermentation to sustainability, nutrition, and consumer acceptance.

If you would like to explore how alternative proteins may contribute to a more sustainable and resilient food system, we have compiled the key insights from the conference in a short summary covering both recent scientific developments and broader perspectives within the field.

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• Read the conference summary on the DTU National Food Institute website

You can also watch recordings of the conference’s three keynote talks:

• Leonie Johanna Jahn on microorganisms as new building blocks for future foods 
• Ramkumar Nair from the front line of the European alternative protein industry 
• Hanna Tuomisto on environmental impact and sustainability assessments 

A big thank you to DTU Alt Protein Project and The Good Food Institute for the excellent collaboration in developing the conference programme and bringing the event to life.