The Good Food Institute (GFI) has announced the release of its 2023 Research Grant Program for research projects in the field of alternative protein development.

Developed in 2018, GFI’s Research Grant Program supports essential research designed to solve many of the challenges facing plant-based, fermentation-derived and cultivated meat products.

Since its inception, the grant program has awarded more than $17 million to over 100 research projects across 17 countries.

“Cultivated meat, plant-based, and fermentation-derived products offer exciting research opportunities with tremendous positive impacts for the climate and global health,” GFI said. “In an emerging field like alternative proteins, research funding has an outsized catalytic effect, serving to generate preliminary data that stimulates follow-on investment from conventional funding mechanisms.

“With the support of several generous donors, GFI’s Research Grant Program is advancing this foundational, open-access research and creating a thriving ecosystem around this game-changing field.”

Funding of up to $USD250,000 is being offered, for a period of up to 24 months, with an additional US$100,000 available for projects partnering with researchers and/or industry stakeholders not previously engaged in alternative protein research.

GFI is seeking proposals in four key topic areas:

  1. Extrusion 2.0: Enhancing traditional extrusion through process innovation and mechanistic evaluations of protein texturisation.
  2. Developing tools and knowledge to promote stemness and proliferation in seafood cell cultures.
  3. Data collection and curation to inform the development of genome-scale metabolic models for optimisation of feedstock formulation and feed conversion.
  4. Improving feedstock availability for food fermentation in biomass and precision fermentation platforms.

Applicants submitted from any sector, including academia, government, industry and non-profits, and from all around the world, will be considered.

Submissions must be entered by 21 September.

For more information, click here.

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