RFP on Alternative Protein R&D
Coefficient Giving's RFP on Alternative Protein R&D funds research to overcome technical barriers in taste, flavor, and quality of alternative proteins, focusing on off-flavors, fat alternatives, egg replacement, and fish flavors.
Funder: Coefficient Giving
Due Dates: August 10, 2026 (Round 1) | September 15, 2026 (Round 2)
Funding Amounts: Up to $30 million total across two rounds; Round 1 awards: ~$100,000–$1 million; Round 2 awards: $1–5 million; typical project duration: 2–3 years (max 3.5 years).
Summary: Supports foundational research to close the taste and price gap between alternative proteins and animal products, targeting key technical challenges in the sector.
Key Information: Applicants may apply to one or both rounds; international and interdisciplinary teams encouraged.
Description
This opportunity from Coefficient Giving aims to accelerate foundational, pre-competitive research that will enable alternative proteins to better compete with conventional animal products on taste, price, and consumer adoption. The RFP is focused on four priority research areas: off-flavor reduction in plant and fermentation-derived proteins, development of fat alternatives for flavor generation, innovative approaches to egg reduction and replacement, and advanced characterization of fish flavors in welfare-priority species. The program is designed to address key technical barriers and catalyze breakthroughs that are neglected by both public and private R&D investment.
