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

Enhancing the Flavor of Plant-based & Fermentation-derived Proteins
As global demand for protein continues to rise, this funding opportunity can help diversify protein sources, strengthen the sustainability of food and agriculture supply chains and contribute to a safer, more resilient global food system. Improving the functionality and flavor of plant-based and fermentation-derived proteins can increase consumer acceptance, open new markets for crops, create value-added opportunities for farmers and processors, enhance farmland health and support economic growth.
To drive such innovation the Foundation for Food & Agriculture Research (FFAR) and the Good Food Institute (GFI) have joined forces to support plant-based and fermentation-enabled protein ingredient optimization.
The long-term success of plant-based and fermentation-enabled protein foods depends not only on sustainability and cost but also on their ability to deliver a compelling eating experience. By advancing research in ingredient design, enrichment methods and formulation strategies, we can accelerate progress toward high-protein foods that meet or exceed consumer sensory expectations.
Flavor, inclusive of both taste and aroma, remains a critical barrier to consumer acceptance. While early innovation has made progress, many products on the market still face challenges with off-flavors or insufficient desirable flavors. Improving flavor emerged as a key recommendation from the joint FFAR-GFI global call for ideas and workshop, summarized in The Priorities for Plant-based and Fermentation-enabled Protein Ingredient Optimization Convening report.