Alternative Protein Research & Development Grant 2026

Coefficient Giving has launched a global Request for Proposals (RFP) to accelerate research and development that improves the taste, functionality, and affordability of alternative proteins.

The fund aims to address some of the most significant scientific barriers preventing alternative proteins from achieving mainstream consumer adoption, particularly challenges relating to taste, flavour generation, egg replacement, and fish alternative development.

Coefficient Giving expects to invest up to US$10 million through this call and may increase the funding amount depending on the quality of proposals received. The programme focuses on pre-competitive research challenges that are currently underfunded by both industry and public research funders.

Funding Available

Individual awards are expected to range between:

• US$100,000 and US$1,000,000

Project duration:

• Typically 2–3 years
• Maximum duration: 3.5 years

Funding decisions will be announced on a rolling basis, with all final decisions expected before 30 November 2026.

Research Priority Areas

Applicants must submit proposals under one of four priority areas.

1. Off-Flavour Reduction in Plant and Fermentation-Derived Proteins

This priority seeks solutions that reduce undesirable flavours commonly found in plant-based proteins, including grassy, beany, earthy, bitter, and cardboard-like notes that negatively affect consumer acceptance.

Areas of interest include:

• Agricultural and supply chain optimisation
• Plant breeding and genetics
• Processing and pre-processing improvements
• Fermentation-based interventions
• Lipoxygenase reduction strategies
• Reduction of flavour precursor compounds

2. Fat Alternatives for Flavour Generation

This priority focuses on improving flavour generation and mouthfeel in alternative protein products by developing fat systems that better mimic animal fats.

Areas of interest include:

• Oleogels
• Fat emulsions
• Oil body technologies
• Novel flavour-active lipid compounds
• Oilseed breeding
• Antioxidant systems for flavour control

3. Egg Reduction and Replacement

This research area aims to develop cost-effective alternatives to eggs used in industrial food manufacturing.

Focus areas include:

• Enzymatic solutions
• Hybrid ingredient systems
• Precision fermentation approaches
• Functional ingredient characterisation
• Industrial bakery applications
• Mayonnaise and dressing applications
• Pasta and processed food applications

4. Fish Flavour Characterisation and Replication

This priority supports foundational research into flavour chemistry and sensory analysis of key farmed fish species to support future alternative seafood development.

Target species include:

• Tilapia
• Milkfish
• Carp
• Pond Loach
• Catfish

Research may focus on:

• Analytical-sensory methodology development
• Fish flavour characterisation
• Replication design
• Open-access flavour databases

Who Can Apply?

The call is open globally to:

• Universities
• Research Institutes
• Public Research Organisations
• Small Businesses
• Medium Enterprises
• Large Companies
• Alternative Protein Start-ups
• Food Technology Companies
• Biotechnology Companies
• Agricultural Research Organisations
• Multidisciplinary Research Consortia

Applicants from any country worldwide are eligible, subject to legal and financial due diligence requirements.

Country Eligibility

Eligible Countries

This is a global opportunity.

Applications are accepted from organisations located anywhere in the world.

Potential applicants may come from:

• South Africa
• Kenya
• Nigeria
• Ghana
• Egypt
• Rwanda
• Tanzania
• Uganda
• Ethiopia
• Zambia
• Zimbabwe

as well as Europe, Asia, North America, Latin America, Oceania and other regions worldwide.

Where Must Projects Take Place?

There are no geographical restrictions on project implementation.

Research activities may be conducted in any country, provided applicants can demonstrate the required technical expertise, facilities, and capacity to deliver the proposed work.

What Makes a Strong Proposal?

Successful proposals are likely to demonstrate:

• Strong scientific and technical expertise
• Clear commercial relevance
• Industry collaboration or adoption pathways
• Scalable outcomes
• Measurable impact on taste, functionality, or cost reduction
• Strong dissemination and knowledge-sharing plans
• Interdisciplinary collaboration across food science, chemistry, biotechnology, sensory science, agriculture, and manufacturing sectors

Key Dates

Applications Open: Currently Open

Application Deadline:
10 August 2026

Funding Decisions:
Rolling basis until 30 November 2026

Click HERE to visit the official website.