Coefficient Giving: Alternative Protein R&D

Coefficient Giving has allocated several million dollars toward the development of better and cheaper alternatives to animal products.  We now see an opportunity to accelerate progress on several fronts, particularly in closing the taste and price gap between alternative proteins and the animal products they aim to replace.

We’re soliciting proposals across four priority areas:

1. Off-flavor reduction in plant- and fermentation-derived protein ingredients, via agricultural, breeding, processing, or fermentation-based interventions;
2. Fat alternatives for flavor generation, including oleogels, emulsion systems on existing margarine/spread lines, oil bodies, novel flavor-active lipid compounds, and oilseed breeding for longer-chain monounsaturates;
3. Egg reduction and replacement through enzymatic approaches, hybrid systems, and foundational functional characterization in industrial bakery, mayonnaise/dressings, and pasta; and
4. Characterizing fish flavors in welfare-priority species, including tilapia and milkfish, carp and bottom-dwellers (including pond loach), and catfish.

Funding: $100,000 to $1 million, over up to 3.5 years.

https://coefficientgiving.org/funds/farm-animal-welfare/request-for-proposals-alternative-protein-rd/

https://docs.google.com/document/d/1rpGC8Wi-LjtXXWgYyF6rOZTRaEwTtnWz2O7RuLjkvUs/edit