RFP on Alternative Protein R&D
Funds interdisciplinary research to improve the taste, texture, and affordability of alternative proteins by addressing scientific challenges in flavor, fat, egg replacement, and fish flavor characterization.
Funder: Open Philanthropy
Due Dates: August 10, 2026 (application submission deadline)
Funding Amounts: Up to $10 million total; individual awards typically $100,000–$1 million; project durations 2–3 years (max 3.5 years)
Summary: Funds interdisciplinary research to improve taste, texture, and affordability of alternative proteins by addressing key scientific challenges in flavor, fat alternatives, egg replacement, and fish flavor characterization.
Key Information: Awards announced on a rolling basis; applications remain open until deadline.
Description
This grant opportunity from Open Philanthropy, administered via Coefficient Giving, seeks to accelerate foundational research in alternative proteins to address the main barriers to mainstream adoption: taste and price. The program targets four priority research areas: (1) reducing off-flavors in plant- and fermentation-derived proteins, (2) developing fat alternatives for flavor generation, (3) advancing egg reduction and replacement technologies, and (4) characterizing fish flavors in key welfare-priority species. The goal is to fund pre-competitive, interdisciplinary projects that are currently underfunded by public and private sectors, with an emphasis on making alternative proteins more appealing and accessible.
