New projects selected to lead breakthroughs in alternative proteins
Those of us at GFI understand a strong open-access research environment and talent pipeline are essential to fostering good food innovation. That is why we launched the Research Grant Program in 2019 to fund the next generation of food innovators around the world.
Each year, we release requests for proposals (RFPs) for projects that aim to transform the alternative protein sector–research aiming to enhance sensory qualities, lower costs, and scale production.
Our 2024 RFP focused on three key areas:
- Upcycled plant proteins
- Next-gen fermentation downstream processing
- Hydrolysates for cultivated meat
Following our rigorous internal and external review process, fourteen projects at the forefront of groundbreaking research in alternative proteins were selected for funding. These projects hold the potential to drive significant global impact by advancing the field in three critical areas: overcoming technical hurdles, unlocking additional funding, and fostering collaborations that attract new talent.
Scientists working on alternative proteins share much in common with others working across the entire food system—most notably, a commitment to feeding the world in the most efficient, resilient, and socially just way possible.
We are excited to introduce you to some of the scientists we have selected this year to continue that important work and update you on the progress of some of our previous year’s grantees.
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Author Heather Deal
