©Good Food Institute
The UK government has allocated £12 million towards the establishment of an alternative protein research centre, aimed at advancing the development of fermentation-based foods.
Spearheaded by UK Research and Innovation (UKRI), the initiative is set to identify innovative fermentation methods, with a focus on creating ingredients that mimic the flavour and texture of animal products.
Led by Rodrigo Ledesma-Amaro, a professor at Imperial College London, the Microbial Food Hub will explore various fermentation techniques, including biomass fermentation and traditional fermentation.
Biomass fermentation, similar to processes used in beer or yogurt production, will be used to cultivate substantial quantities of mycoproteins. Additionally, traditional fermentation methods employing microbes will be leveraged to enhance the nutritional profiles of plant-based products.
One aspect of the project involves the development of precision fermentation, a cutting-edge approach employing organisms like yeast to produce authentic egg or dairy proteins. These proteins, along with other ingredients synthesised through precision fermentation, are anticipated to replicate the flavours of conventional animal-based foods such as cheese, meat and eggs.
Collaboration forms a core element of this initiative, with experts from academic institutions such as the University of Reading, University of Kent, University of Aberystwyth, University of Cambridge and Rothamsted Research joining forces. Furthermore, food industry partners will contribute to the project, facilitating interdisciplinary innovation and knowledge exchange.
Earlier this month, UKRI disclosed the funding allocation as part of its project to establish six Engineering Biology Mission Hubs. Additionally, the announcement included investment from the Technical Missions fund, directed towards the University of Oxford cultivated meat researcher Hua Ye.
This move aligns with the government’s commitment to support research in alternative proteins, evident in recent investments and plans for regulatory reform. This week, at an event in London hosted by a venture capital company, the Minister for Investment and Regulatory Reform stated that “the opportunities surrounding novel foods are truly remarkable”.
Linus Pardoe, UK policy manager at the Good Food Institute Europe, said: “Fermentation has extraordinary potential to boost the UK’s food security in an increasingly volatile world, helping us to reduce our dependence on cheap, imported foods”.
He continued: “Following a series of bumper public funding announcements for UK alternative protein researchers and entrepreneurs, this is another strong indication that the British government recognises the need to invest in the R&D necessary to help scale up production, bring costs down and make this food available to everyone”.
© FoodBev Media Ltd 2024
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