Main image: Chlorella, a protein-rich algae, under the microscope in a lab
Cultured meat, insect-based proteins and proteins made by fermentation could soon be a ‘sustainable and nutritious part our diets’, following the announcement of new funding.
The UKRI Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK have invested £15 million into the National Alternative Protein Innovation Centre (NAPIC).
The centre will support research and innovation into various forms of alternative protein.
It will also bolster the alternative proteins sector in the UK, ‘turn ideas into reality’ and strengthen the UK’s position as a leader in this rapidly emerging global market.
Animal agriculture is estimated to produce up to a fifth of planet-warming emissions, and with the global population projected to reach nearly 10 billion by 2050, the demand for protein is expected to rise significantly.
Some sources, such as the UN Environment Programme, estimate meat consumption alone could grow up to 50% by 2050.
As the global population rises, supplementing traditional agriculture with alternative protein sources is critical if we are to meet increasing demands sustainably.
‘As we face the escalating demands of a growing global population and the subsequent pressures on our traditional food systems, the UK is poised to lead transformative solutions. The launch of the National Alternative Protein Innovation Centre exemplifies our commitment to spearheading innovation in the alternative proteins sector.
‘The new National Alternative Protein Innovation Centre will advance research and innovation in alternative proteins, strengthening the UK’s leadership in this critical sector and fostering international collaboration to ensure a more sustainable and secure food future for all. Through our strategic partnership with BBSRC we are enabling UK businesses to collaborate with the UK research base to tackle global challenges like food security and sustainability while driving economic growth.’
DR STELLA PEACE
Executive Director for Healthy Living and Agriculture at Innovate UK
Plant-based proteins, such as soy and peas, and lab-grown meats are excellent alternative sources of protein, supporting products that offer a more sustainable and resilient approach.
These products also typically have a lower carbon footprint and can be produced with fewer resources.
NAPIC will drive innovations across the entire alternative proteins supply chain and in various sources of alternative proteins – from plants to microbes and insects to algae.
‘There are many challenges to transitioning towards alternative proteins. Population-level access to, and acceptance of, alternative proteins is currently hindered by a highly complex marketplace, concerns about taste, nutritional equivalence and cost, as well as health and safety concerns, and the fear of diminished livelihoods for farmers.
‘The National Alternative Protein Innovation Centre will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policy makers that mitigates the risks associated with this emerging sector, and also addresses the short- and longer-term concerns of consumers and producers.’
PROFESSOR ANWESHA SARKAR
Director of Research and Innovation at the University of Leeds’ School of Food Science and Nutrition, and Project Leader for NAPIC
According to an analysis by Green Alliance, the UK alternative proteins industry could be worth £6.8 billion a year and create around 25,000 jobs by 2035. The UKRI-funded centre will help the UK realise this potential.
The centre will nurture collaboration to address a range of research and innovation challenges.
From fundamental discovery research and pre-competitive opportunities to proof-of-concept and commercially focused activities, the centre will play a pivotal role in advancing the landscape of alternative proteins in the UK.
The centre is a collaboration between researchers at the University of Leeds, the James Hutton Institute, Imperial College London and the University of Sheffield.
‘By harnessing the strengths of our world-class scientific community and robust industrial partnerships, this initiative addresses vital sustainability challenges and forges essential links between research and commercial application.
‘Academic and industry collaboration is key to transforming these pioneering ideas into practical, scalable solutions. Our strategic investment in NAPIC not only advances sustainable protein alternatives, it positions the UK as a leader in the global alternative proteins market, ready to meet both current and future challenges.’
PROFESSOR GUY POPPY
UKRI’s Food Sector Champion and BBSRC Deputy Executive Chair
More than 100 UK and international stakeholders, from SMEs to multinationals, and academic partners to third sector are already engaging with the NAPIC. They have already committed £23 million of co-investment and support in addition to UKRI’s £15 million.
Looking forward, the centre is anticipated to continue to grow and attract further investment and engagement leading to a pipeline of new, alternative proteins.
Funding for the centre starts in August 2024 and will run for five years.
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