Enhancing the Flavor of Plant-based & Fermentation-derived Proteins RFA
Funds research to improve the flavor of plant-based and fermentation-derived proteins, aiming to boost consumer acceptance and support sustainable, high-protein food alternatives.
Funder: Foundation for Food and Agriculture Research
Due Dates: Applications are under review (check program page for next cycle)
Funding Amounts: No explicit cap; equipment limited to 25% of budget; 1:1 non-federal match required unless otherwise stated; indirect costs capped at 15%.
Summary: Supports research to improve the flavor and sensory appeal of plant-based and fermentation-derived proteins, aiming to boost consumer acceptance and sustainability.
Key Information: Only nonprofit higher education institutions may serve as grantee; proposals must directly address flavor improvement and benefit U.S. food/agriculture.
Description
This opportunity funds research that advances the flavor and sensory properties of plant-based and fermentation-derived proteins. The goal is to overcome barriers such as off-flavors and insufficient desirable flavors, thereby increasing consumer acceptance and expanding the market for sustainable, alternative proteins. Projects should focus on ingredient design, enrichment methods, and formulation strategies that deliver measurable improvements in flavor, supporting the development of high-protein foods for meat, seafood, dairy, or egg alternatives. The initiative is a collaboration between the Foundation for Food & Agriculture Research (FFAR) and The Good Food Institute (GFI).
