Raising the Steaks: New £38m centre to cook up animal protein alternatives

The new National Alternative Protein Innovation Centre (NAPIC), announced today by the UKRI Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, has secured £15 million in funding over the next five years, with the remainder to be contributed by various partners.

The innovative new centre will be a collaborative effort, co-led by the James Hutton Institute, the University of Sheffield, and Imperial College London.

The centre’s primary objective is to establish a continuous supply of safe, nutritious, and affordable alternative proteins that align with the UK’s Net Zero goals, while also bolstering the country’s food and animal feed security.

Tackling the protein problem

Alternative proteins (AP) are derived from non-animal sources such as plants, fungi, algae, insects, and cultured (lab-grown) meat. These proteins are increasingly viewed as essential in addressing global challenges related to sustainability, health, and food security.

Despite their potential, the widespread adoption of alternative proteins is currently limited by factors including taste, cost, nutritional value, and consumer acceptance. NAPIC aims to tackle these challenges head-on.

Professor Anwesha Sarkar, Director of Research and Innovation for the University of Leeds’ School of Food Science and Nutrition and Project Leader for NAPIC, expressed her enthusiasm for the initiative.

“A phased transition towards low-emission alternative proteins which have a reduced reliance on animal agriculture is imperative to deliver sustainability and protein equity for one and all,” Sarkar said. However, she acknowledged the complexities involved in this transition, noting that the current marketplace is highly fragmented, and there are significant concerns about taste, nutrition, and the impact on traditional farming livelihoods.

NAPIC is designed to address these concerns by creating an open platform for innovation and collaboration between industry, regulators, academic partners, and policymakers. This collaborative approach aims to mitigate risks and ensure that the emerging alternative protein sector can meet both consumer needs and environmental goals.

Pioneering the future of food production

Professor Nick Plant, Deputy Vice-Chancellor for Research and Innovation at the University of Leeds, highlighted the centre’s potential impact, stating, “This revolutionary new centre is a testament to the groundbreaking research into alternative proteins already taking place at the University, and it will ensure the UK continues to be at the forefront of reducing population health inequalities.”

He added, “Finding sustainable alternatives to animal proteins is one of the biggest challenges faced by the planet and its people, and we are honoured that Leeds has been chosen to co-lead this interdisciplinary team of talented researchers.”

The centre’s work will be organised around four interdisciplinary knowledge pillars: PRODUCE, PROCESS, PEOPLE, and PERFORM, each led by a leading academic from one of the partner institutions. These pillars will focus on everything from the production of alternative proteins to their integration into consumer diets, ensuring they meet public health standards and are accepted by the wider population.

The centre also aims to develop future leaders in the alternative protein sector by offering specialised training and fostering an international network of partners, including the United Nations.

With the UK’s alternative protein market projected to grow by £6.8 billion annually and create 25,000 jobs, the new centre could play a critical role in shaping the future of food production in the UK and beyond.