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UK Launches Hub for Alternative Proteins

UK Launches Hub for Alternative Proteins alternative protein, alternative proteins, Cultivated meat, Fermentation, fish and savoury ingredients, Innovation & NPD, meat, plant-based, Policy, precision fermentation, Processing and Packaging, Proteins, Sustainability Food and Beverage Business

The UK government is set to invest £15 million (approximately €17.8 million) into a newly established alternative protein hub, aimed at investigating plant-based, fermentation-derived, and cultivated food options. This funding comes from key government agencies, including the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, which are recognized as two of the country’s leading funding bodies in the food and beverage industry.

Known as the National Alternative Protein Innovation Centre (NAPIC), the hub is receiving an additional £23 million (approximately €27.3 million) from a consortium of public and private sector collaborators. This strategic investment underscores the growth of food manufacturing trends focused on sustainability and innovation.

The centre will prioritize the commercialization of alternative proteins, promoting their integration into consumers’ diets while advancing sustainable animal feed and aquaculture practices. According to the Good Food Institute Europe (GFI Europe), this initiative pushes the UK’s overall funding for alternative proteins to £91 million (€103 million). Notably, earlier this year, UK Research and Innovation (UKRI) allocated £12 million (approximately €14.2 million) to a Microbial Food Hub emphasizing fermentation innovations, while last year saw a similar investment into the Cellular Agriculture Manufacturing Lab (CARMA), concentrating on cultivated meat.

Hosting the centre will be the University of Leeds, collaborating with the James Hutton Institute, the University of Sheffield, and Imperial College London. This partnership aligns with food and drink industry innovation efforts.

 

What will the centre focus on?

The centre will engage with its partners to identify and address key challenges within the alternative protein sector. Project leader Professor Anwesha Sarkar emphasized that the hub will “focus on the pain points” affecting industry stakeholders.

Specifically, this initiative will tackle commercial bottlenecks hindering alternative proteins. Companies can collaborate with esteemed academics and catapult centres to devise solutions through demonstration projects, proof-of-concept initiatives, and innovation sprints. Moreover, the centre aims to connect businesses with essential innovation facilities, particularly targeting start-ups and SMEs, facilitating product scalability.

Additionally, it will bridge connections with nutritionists, toxicologists, and process engineers to ensure that health and safety queries are resolved prior to market launch. Furthermore, the centre will offer training that encompasses technical and entrepreneurial skills, as well as regulatory guidance to address SMEs’ concerns.

 

What will the centre do?

The centre’s operations will be built upon four foundational pillars. Firstly, it will empower partners to produce both alternative protein ingredients and end products. Secondly, it aims to optimize the upscaling of these ingredients, with a focus on precision fermentation and cultivated meat technologies, leveraging artificial intelligence for efficiency.

Thirdly, the centre will ensure these products meet consumer expectations regarding taste, texture, and nutritional value. Lastly, it will strive to make these products affordable and accessible, seamlessly integrating them into various diets while also creating new training and business opportunities for UK farmers and businesses.

With over 120 active partners both domestically and internationally, the centre plans to collaborate closely with other funded government institutions. For example, it will work alongside the Diet and Health Innovation Research Clubs (OIRC) and UKRI’s Microbial Food Hub, as well as the EPSRC CARMA at the University of Bath, focusing on cultivated meat innovation.

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