Good Food Institute launches competitive research grant RFP for whole-cut alt proteins
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.”
Category: Fuels
