Imperial College London Co-Launches New UK Centre for Affordable, Tasty Meat Alternatives

Imperial has co-launched the National Alternative Protein Innovation Centre (NAPIC) to develop tasty, planet-friendly animal protein alternatives.

The UKRI Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK have invested £15 million into the Centre, which will be directed by the University of Leeds and co-led by Imperial College London, the James Hutton Institute and the University of Sheffield.

Transitioning to healthy, sustainable sources of protein is a pressing global challenge. At Imperial, we will focus on developing economical, sustainable processes for producing newly discovered alternative proteins on a large scaleProfessor Karen PolizziDepartment of Chemical Engineering

More than 100 UK and international stakeholders including the academic partners have also committed £19.3 million of co-investment and support in addition to UKRI’s £15 million.

NAPIC aims to bring alternative proteins – proteins derived from non-animal agriculture sources – into the mainstream to support Net Zero goals and futureproof food and animal feed security in the UK.

Professor Karen Polizzi, from Imperial’s Department of Chemical Engineering, will lead Imperial’s input. Her focus will be to sustainably accelerate the production of alternative proteins.

Professor Polizzi said: “Transitioning to healthy, sustainable sources of protein is a pressing global challenge.

“The National Alternative Protein Innovation Centre will help facilitate this transition by supporting researchers and industry in all parts of the process from product design through to consumer acceptance. At Imperial, we will focus on developing economical, sustainable processes for producing newly discovered alternative proteins on a large scale.”

Professor Polizzi is also Vice Director of Imperial’s Bezos Centre for Sustainable Protein. While the Bezos Centre focuses on applying engineering biology and AI to accelerate the development of tasty alternative proteins, NAPIC will focus on a range of approaches that help them to become mainstream in the UK.

NAPIC project leader Professor Anwesha Sarkar said: “NAPIC will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policy makers that mitigates the risks associated with this emerging sector, and also addresses the short- and longer-term concerns of consumers and producers.”

Projected growth

Our ambition is to deliver a world-leading innovation and knowledge centre which will put the UK at the forefront of the battle for population health equity and the fight against climate change.Professor Anwesha SarkarNAPIC director, University of Leeds 

The ‘alternative proteins’ under development are edible proteins that are derived from sources other than animal agriculture: from plants such as cereals, legumes, tubers and nuts; fungi such as mushrooms; algae such as seaweed; insects; proteins derived via lab-grown microbial cells or fermentation; and lab-grown meat.

Protein is essential to human health; without it our cells, tissues and organs can’t function. Animals obtain protein through what we eat, including both animal and plant sources, such as meat, eggs, fish, nuts and legumes such as beans.

However, producing animal-based protein requires extensive land use and generates significant greenhouse gas emissions. As the global population expands, the health of humans, animals and the planet are increasingly dependent on widespread availability of proteins that taste good and are produced in ways that reduce emissions and the impact on nature.

NAPIC aims to boost public acceptance of proteins derived from these sources by addressing concerns over taste, nutritional value, cost, safety and fears about diminished livelihoods for traditional farmers. To do so, it will harness world-leading science to create a strategy for alternative proteins which will take them from the discovery and innovation phase, right through to commercialisation.

The project leaders believe NAPIC could catalyse the projected UK growth potential in alternative proteins of £6.8bn annually, with 25,000 jobs created across multiple sectors, as predicted by the Environmental Group Green Alliance in 2023.

Rising demand for protein

The centre will support research and innovation into various forms of alternative protein. It will also bolster the alternative proteins sector in the UK, turn ideas into reality, and strengthen the UK’s position as a leader in this rapidly emerging global market.

NAPIC will drive innovations across the entire alternative proteins supply chain, and in various sources of alternative proteins from plants to microbes, and insects to algae.

Animal agriculture is estimated to produce up to a fifth of planet-warming emissions, and with the global population projected to reach nearly 10 billion by 2050, the demand for protein is expected to rise significantly. Some sources, such as the UN Environment Programme, estimate meat consumption alone could grow up to 50 per cent by 2050.

As the global population rises, supplementing traditional agriculture with alternative protein sources is mission critical if we are to meet increasing demands sustainably.

Plant-based proteins, such as soy and peas, and lab-grown meats are excellent alternative sources of protein, supporting products that offer a more sustainable and resilient approach. These products also typically have a lower carbon footprint and can be produced with fewer resources.

Pillars of knowledge

Over 30 researchers from the four institutions and more than 120 NAPIC partners will work closely with industry, regulators, investors, and policymakers to create a vibrant alternative protein innovation ecosystem and produce a clear roadmap for the development of a National Protein Strategy in the UK.

Together they will work on four interdisciplinary knowledge pillars to efficiently and safely translate new technologies which could unlock the benefits of alternative proteins:

• The ‘Process’ pillar, led by Professor Polizzi, will act as a catalyst for the mainstreaming of cultivated meat and precision fermentation to diversify and accelerate the use of alternative proteins.

• The ‘Perform’ pillar, led by University of Leeds, will ensure that alternative proteins perform well in terms of taste, texture, and public health, both before and after consumption.

• The ‘Produce’ pillar, led by the James Hutton Institute, will develop tasty, nutritious, safe, and affordable alternative protein foods and animal feeds necessary to safeguard present and future generations, while addressing concerns about ultra-processed foods and assisting a fair and managed transition for people in the agricultural sector.
• The ‘People’ pillar, led by University of Sheffield, aims to deliver a fair and managed transition to an alternative protein-rich future and will inform consumers’ dietary transition. This will focus on affordability and acceptability, highlighting benefits for health, identifying new business opportunities for farmers and future-proofing the UK’s protein supply against reliance on imports.

NAPIC also aims to develop the future leaders of what is a rapidly evolving sector experiencing significant consumer demand. It will offer bespoke technical, entrepreneurial, regulatory and policy training, and promote the exchange of knowledge through an unrivalled international network of partners, including the United Nations.

Professor Sarkar said: “Our ambition is to deliver a world-leading innovation and knowledge centre which will put the UK at the forefront of the battle for population health equity and the fight against climate change.”

The BBSRC and Innovate UK are part of UK Research and Innovation (UKRI).