Good Food Institute launches competitive research grant RFP for whole-cut alt proteins

February 7, 2021 |

In Washington, D.C., the Good Food Institute released their 2021 Competitive Research Grant request for proposals which is designed to address the scientific and technical barriers to producing whole-cut alternative protein meat products. Phase 1 applications are due March 10, 2021.

GFI notes, “Alternative proteins have come a long way, but one pivotal product category remains elusive in the mission to feed the world sustainably: whole-cut meat & seafood. We’re seeking scientists who are ready to take on this challenge. In our quest to create a sustainable, healthy, and just food system founded on alternative proteins, one diverse and popular product category remains elusive: structured, whole-cut meat and seafood. But to achieve this, we need talented, passionate, pioneering scientists to create knowledge, materials, and technologies for producing whole-cut meat and seafood products made from alternative proteins.”

Get more details about the RFP on their website here.

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Category: Fuels

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