Good Food Institute calls for massive public funding into alternative proteins R&D



“If we hope to meet global climate goals, we need to create a sustainable, just, and secure food system. It is scientifically impossible to limit global warming to 1.5 °C and avoid the worst effects of climate change without radically transforming how we produce and consume food, particularly protein,”wrote​ Austin Clowes, scientific research funding coordinator at GFI.

Thirteen of the research projects funded through GFI’s third annual Competitive Research Grant are focused on cultivated meat, two are focused on fermentation, and seven are focused on plant-based meat.

One of the funded research projects aims to develop hybrid scaffolds​ of cellulose nanofibers and hydrogel microparticles to grow cultivated chicken without the need to co-culture fats. The project is led by principal researcher Dr. Aline Bruna da Silva, professor at the Federal Center for Technological Education of Minas Gerais (CEFET-MG) in Brazil.

Another​ is exploring how to create a thick animal protein-like texture using thin layers of plant protein sheets, led by Dr. Hanry Yu, senior principal investigator, Agency for Science, Technology, and Research (A*STAR) in Singapore.

While funding the early innings of these research projects is a solid step forward for the industry, GFI stressed the need for follow-on support and training once these projects reach the end of their two-year research timeline.

“To create a world where alternative proteins are no longer alternative, research must happen on a scale that is significantly larger than GFI’s Research Grant Program,”​ said Clowes.



Source link

We will be happy to hear your thoughts

Leave a reply

Enable registration in settings - general
Compare items
  • Total (0)
Compare
0
Shopping cart