The National Alternative Protein Innovation Centre (NAPIC), a new £38m research hub, has been established to develop sustainable alternatives to animal proteins.
The centre will work with over 120 partners around the world, including companies like Quorn and organisations like the Food Standards Agency and the Good Food Institute.
Funded by the UKRI Biotechnology and Biological Sciences Research Council (BBSRC), Innovate UK and its partners, the centre aims to help the UK position itself as a leader in the agri-food industry.
It will be co-led by the University of Sheffield, the University of Leeds, the James Hutton Institute and Imperial College London.
The researchers aim to secure a ‘continuous supply of safe, tasty, affordable, and healthy proteins which also support Net Zero goals and futureproof the UK’s food and animal feed security’.
Professor Anwesha Sarkar, director of research and innovation for Leeds’ School of Food Science and Nutrition, is the project leader for NAPIC.
She said: “A phased transition towards low-emission alternative proteins which have a reduced reliance on animal agriculture is imperative to deliver sustainability and protein equity for one and all, and to ensure a sustainable planet.
“NAPIC will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policy makers that mitigates the risks associated with this emerging sector, and also addresses the short- and longer-term concerns of consumers and producers.”
Over 30 researchers from the four institutions and more than 120 NAPIC partners will work closely with industry, regulators, investors, and policymakers to create a clear roadmap for the development of a National Protein Strategy for the UK.
The co-leads for the centre will work on different interdisciplinary knowledge pillars to translate the groundbreaking new technologies which could unlock the benefits of alternative proteins.
Bridging the gap between the UK’s science and innovation in alternative proteins with production power will be key to NAPIC’s success.
Those behind the project believe it could be a true catalyst to realising a projected UK growth potential in alternative proteins of £6.8bn annually, with 25,000 jobs created across multiple sectors, as predicted by the Environmental Group, Green Alliance in 2023.
The centre also aims to develop the future leaders of what is a rapidly-evolving sector experiencing significant consumer demand and promote the exchange of knowledge through an international network of partners, including the United Nations.
Alternative proteins (APs) such as cultured meat, plant proteins, insect-based proteins and proteins made by fermentation are derived from sources other than animals.
They include terrestrial and aquatic plants such as cereals, legumes, tubers and nuts; fungus such as mushrooms; algae (such as seaweed); insects; proteins derived via biomass or precision fermentation, and cultured (or lab-grown) meat.