Enhancing the Flavor of Plant-based & Fermentation-derived Proteins

Event description

GFI is proud to partner with Foundation for Food & Agriculture Research (FFAR) on their new Protein Innovation Program, which reflects our shared commitment to strengthening the sustainability of food and agriculture supply chains, and creating a safer, more resilient global food system.  

We’re excited to announce a new grant opportunity open to researchers worldwide that will support innovative, pre-competitive research aimed at improving the flavor and performance of plant-based and fermentation-derived proteins intended for center-of-plate foods.  

Research areas of interest include, but are not limited to, the following:   

• Reducing and identifying off-flavors in plant-based and fermentation-derived protein ingredients through physical, biological or computational approaches across all stages of the value chain.   
• Leveraging hybrid ingredients for complementary functions that balance flavor across blended formulations.   
• Designing desirable flavors by understanding and optimizing flavor precursors, extraction and reaction processes, and compound formulation.  
• Reducing batch-to-batch variability in flavor attributes of protein ingredients through advances in processing control, compositional analysis and predictive modeling.  

Interested in learning more?  

• Read the report that shaped this Request for Applications. 
• Explore full program details, eligibility requirements, and application instructions on FFAR’s open opportunities page. 
• Join our February 11th informational webinar for an overview of the funding opportunity and a live Q&A.