RFP on Alternative Protein R&D
Coefficient Giving funds foundational R&D to improve taste, cost, and adoption of alternative proteins, focusing on flavor, fat, egg replacement, and fish flavor characterization.
Funder: Coefficient Giving
Due Dates: August 10, 2026: Full application submission deadline (Applications will remain open until Aug 10, 2026)
Funding Amounts: Up to $10 million total; individual awards typically $100,000–$1 million for 2–3 years (up to 3.5 years max).
Summary: Supports foundational R&D to improve taste, cost, and adoption of alternative proteins, focusing on flavor, fat, egg replacement, and fish flavor characterization.
Key Information: Awards announced on a rolling basis; final decisions shared before November 30, 2026.
Description
This grant opportunity from Coefficient Giving aims to accelerate research and development in alternative proteins to help close the taste and price gap with conventional animal products. It targets foundational, pre-competitive research areas that are underfunded by both the public and private sectors. Priority areas include reducing off-flavors in plant and fermentation-derived proteins, developing fat alternatives for better flavor generation, advancing egg reduction and replacement technologies, and characterizing fish flavors in welfare-priority species. The program encourages interdisciplinary collaboration (analytical chemistry, sensory science, food science, fermentation, breeding, and industry-relevant scale-up) and seeks research proposals that can credibly lead to industry adoption.
