RFP on Alternative Protein R&D
Funds rigorous research to solve taste, flavor, and technical challenges in alternative proteins, focusing on off-flavor reduction, fat and egg alternatives, and fish flavor characterization.
Funder: Coefficient Giving
Due Dates: August 10, 2026 (application deadline; applications remain open until this date)
Funding Amounts: Up to $10 million total; individual awards typically $100,000–$1 million over 2–3 years (max 3.5 years)
Summary: Funds foundational research to address major barriers to alternative protein adoption, focusing on taste, price, and technical gaps in off-flavor reduction, fat alternatives, egg replacement, and fish flavor characterization.
Key Information: Awards announced on a rolling basis; proposals must address one of four priority areas with strong technical rigor.
Description
This funding opportunity from Coefficient Giving seeks proposals for foundational, pre-competitive research to accelerate the mainstream adoption of alternative proteins by tackling persistent barriers related to taste and price. The program targets four priority areas: (1) reducing off-flavors in plant- and fermentation-derived proteins, (2) developing fat alternatives that better replicate animal-derived flavors and mouthfeel, (3) innovating egg reduction and replacement strategies for industrial food applications, and (4) characterizing the flavors of welfare-priority fish species to enable high-fidelity plant-based or fermentation-derived replacements. The initiative is designed to fill critical research gaps that are unlikely to be addressed by individual companies or current public/private R&D funding.
