RFP on Alternative Protein R&D
Coefficient Giving's RFP on Alternative Protein R&D funds research to overcome taste, flavor, and technical barriers in plant-based, egg, fat, and fish protein alternatives.
Funder: Coefficient Giving
Due Dates: August 10, 2026 (Round 1) | September 15, 2026 (Round 2)
Funding Amounts: Up to $30 million total; Round 1: $100,000–$1 million per award; Round 2: $1–5 million per award; typical project duration 2–3 years (up to 3.5 years max)
Summary: Supports research to address taste, price, and technical barriers in alternative proteins, focusing on off-flavor, fat, egg, and fish flavor innovations.
Key Information: Awards announced on a rolling basis; international and cross-sector applicants eligible; read technical context before applying.
Description
This opportunity from Coefficient Giving aims to accelerate foundational research that enables better and more affordable alternatives to animal products. The initiative targets key scientific and technical barriers—especially taste and price—that have hindered the mainstream adoption of alternative proteins. Funding is available for interdisciplinary teams addressing four priority areas: off-flavor reduction in plant and fermentation-derived proteins, fat alternatives for flavor generation, egg reduction and replacement, and characterization of fish flavors in welfare-priority species. Both smaller, focused projects and larger, ambitious collaborations are encouraged, with two distinct funding rounds tailored to project scope.
